Description
Indulge in our flavorful Grilled Avocado Steak Bowl recipe with a zesty Charred Corn Salsa. Learn how to create this delicious and nutritious dish today!
Ingredients
Scale
- 2 pounds (907 g) flank steak
- 1/2 cup (120 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 2 tablespoon (30 ml) s olive oil
- 4 cloves garlic, minced or pressed
- 1/4 cup (60 ml) fresh cilantro, chopped
- 2 teaspoon (10 ml) s kosher salt
- 1/2 teaspoon (3 ml) black pepper
- 2 teaspoon (10 ml) s ancho chili powder
- 2 teaspoon (10 ml) s cumin
- 3 ears fresh corn, shucked
- 1 head garlic
- 1 large poblano pepper
- 2 large avocados, diced
- 1/2 large red onion, diced (about 1/2 cup (120 ml))
- 1/4 cup (60 ml) fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup (60 ml) olive oil
- 2 tablespoon (30 ml) s lime juice
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) black pepper
- Homemade sourdough tortillas
Instructions
- In a large mixing bowl, blend together the ingredients for the marinade. Taste and tweak the flavors if needed. Submerge the flank steak in the marinade, ensuring it’s well-coated, and cover the bowl. Refrigerate for at least 2 hours, ideally letting it rest for 12-24 hours to enhance the taste.
- Allow the steak to reach room temperature by sitting it out for around 30 minutes before grilling.
- Prepare the grill by heating it to 500°F.
- Slice off the top of the garlic bulb to reveal the cloves. Drizzle with a small amount of olive oil and sprinkle with salt. Securely wrap it in aluminum foil and grill for 20-30 minutes until it becomes golden brown.
- Lightly coat the corn with olive oil and add a touch of salt and pepper. Grill for 10-15 minutes until it’s cooked through and beginning to char. Once it’s cool enough, remove the kernels from the cob.
- Place the poblano pepper on the grill and cook for 5-10 minutes until it’s slightly charred. Remove the stem and chop the pepper coarsely.
- After the vegetables are cooked and chopped, combine them in a large bowl with the diced avocado, red onion, green onions, and cilantro.
- Squeeze the roasted garlic cloves into a small bowl and whisk them with olive oil, lime juice, salt, and pepper. Drizzle this mixture over the vegetables and gently mix to combine.
- Grill the steak at 500°F, cooking each side for 3-5 minutes until it reaches an internal temperature of 130°F for medium-rare. Take it off the grill and let it rest for at least 10 minutes before slicing.
- Cut the steak against the grain and serve it topped with the corn and avocado salsa.
Notes
- Marinate the flank steak for 12-24 hours for a richer flavor profile.
- Allow the steak to rest at room temperature before grilling to ensure even cooking.
- Grill the poblano pepper until slightly charred for a smoky flavor in the salsa.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Calories: 500
- Fat: 20g
- Protein: 30g
Keywords: grilled flank steak, citrus marinade, avocado salsa, grilled corn, homemade tortillas