Steak Bowl with Fire Roasted Corn & Avocado Salad
This dish brings the bold, smoky flavors of summer right to your kitchen. Inspired by backyard cookouts and sunny evenings, it’s a hearty, refreshing meal that feels indulgent but fuels you right. With juicy flank steak and a creamy, zesty corn salad, every bite is layered with comfort and color
- Prep Time: 15 minutes
- Cook Time: 10mins
- Total Time: 25 minutes
Instructions
Cook the steak: Season flank steak with salt, pepper, and garlic powder. Heat avocado oil in a skillet over medium-high heat. Sear steak for 4–5 minutes per side (medium-rare). Rest for 5–10 minutes, then slice thinly.
Make the salad: In a large bowl, combine corn, avocado, vinegar, mayo, garlic, paprika, shallot, and jalapeño. Stir gently.
Fold in chopped basil and mint. Add salt to taste and top with crumbled Cotija cheese.
Assemble the bowl: Layer sliced steak over the corn salad. Serve warm or chilled.
Nutrition
- Calories: 430
- Sodium: 400mg
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g