Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Indulge in the vibrant flavors of the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This dish brings together succulent flank steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro cream sauce that elevates every bite. Perfect for casual dinners or meal prep, this bowl is not only a feast for the eyes but also a wholesome choice packed with protein and healthy fats. With quick preparation and endless customization options, it’s sure to impress friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet cooking
- Cuisine: Mexican-inspired
Ingredients
Scale
- 1 lb (450 g) flank steak
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 large ripe avocado, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup quinoa (uncooked)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
- 2 cloves garlic, minced
Instructions
- Remove the flank steak from the fridge 30 minutes prior to cooking. Season both sides with salt and pepper.
- In a skillet over medium-high heat, add olive oil and cook the steak for 4-5 minutes on each side for medium-rare doneness. Let it rest for 5 minutes before slicing thinly against the grain.
- In the same skillet, sauté corn kernels until golden and slightly charred (about 5-7 minutes).
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice; mix until smooth.
- To assemble, place cooked quinoa at the bottom of serving bowls, top with sliced steak, roasted corn, sliced avocado, and drizzle with cilantro cream sauce.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 590
- Sugar: 3g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg