Description

A bold and colorful tower of grilled steak, creamy avocado, juicy tomatoes, and fluffy rice, layered with smoky flavor and finished with fresh herbs—perfect for a hearty yet refreshing meal.

Ingredients

Units Scale

1 cup cooked jasmine or basmati rice
1 tablespoon rice vinegar or lime juice
1 ripe avocado, sliced
2 thick slices of tomato
1/2 cup cherry tomatoes, halved
6 oz flank or skirt steak
1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh chopped cilantro or green onion, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix the cooked rice with a splash of rice vinegar or lime juice for flavor. Set aside.
Marinate steak with olive oil, soy sauce, garlic powder, salt, and pepper for 10–15 minutes.
Grill or pan-sear the steak on high heat for 2–3 minutes per side for medium-rare. Let rest, then slice thinly.
Grill or sear the thick tomato slices and halved cherry tomatoes until lightly charred.
To assemble: place a ring mold on a plate. Layer rice on the bottom, then sliced avocado, grilled steak, roasted cherry tomatoes, and top with a grilled tomato slice.
Carefully remove the mold, garnish with cilantro or green onion, and serve immediately.

Notes

For a vegetarian version, omit steak and add grilled tofu or mushrooms.
Use brown rice for added fiber.
Ensure steak rests after cooking to retain juices.
Avocado should be ripe but firm for best texture.

Nutrition

Serving Size: 1 stack
Calories: 450
Sugar: 4g
Sodium: 520mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 28g
Cholesterol: 65mg