Grilled Beef and Tomato Avocado Rice Stack
This Grilled Beef and Tomato Avocado Rice Stack is a vibrant, flavor-packed dish featuring tender marinated beef, creamy avocado, juicy tomatoes, and fluffy rice—all layered beautifully for a gourmet presentation. Perfect for weeknight dinners or impressing guests.
Ingredients
For the Grilled Beef:
- 1 lb flank steak or sirloin thinly sliced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp kosher salt
- Juice of ½ lime
For the Tomato Avocado Layer:
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 2 tbsp red onion finely chopped
- 1 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- Optional: 1 tbsp chopped cilantro
For the Rice Base:
- 2 cups cooked jasmine or basmati rice cooled
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt to taste
Optional Garnishes:
- Microgreens or chopped herbs cilantro, chives
- Drizzle of sriracha mayo or chipotle aioli
- Toasted sesame seeds
- Lime wedges
Instructions
Marinate and Grill the Beef
- In a bowl, mix soy sauce, olive oil, Worcestershire, garlic, paprika, lime juice, salt, and pepper.
- Add sliced beef to the marinade. Let sit for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat grill or grill pan to medium-high. Lightly oil the grates.
- Grill beef slices for 2–3 minutes per side until nicely charred and cooked through. Rest for 5 minutes, then slice thinly if needed.
Prepare Tomato Avocado Layer
- In a bowl, combine avocado, cherry tomatoes, and red onion.
- Drizzle with lime juice and olive oil. Season with salt and pepper. Gently fold in cilantro (if using).
Season the Rice
- In a mixing bowl, toss the cooked rice with rice vinegar, sesame oil, and salt.
- Fluff the rice with a fork to keep it light.
Assemble the Stack
- Place a ring mold on a plate. Press in ½ cup of rice as the base.
- Add a layer of tomato avocado mix and press gently.
- Top with grilled beef slices. Press lightly and remove the mold.
- Garnish with microgreens, a drizzle of sriracha mayo, sesame seeds, and lime wedges.
Notes
- Meal Prep Tip: Keep each component separate and assemble just before serving for best texture and presentation.
- Storage: Store grilled beef and rice separately in airtight containers for up to 3–4 days. Tomato avocado mix is best eaten fresh.
- Variations: Use quinoa, brown rice, or cauliflower rice. Swap beef for grilled shrimp, chicken, or tofu.
- Presentation Tip: Use a 3- to 4-inch round metal ring or ramekin to achieve neat, layered stacks.