Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe

Introduction

This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant and satisfying meal perfect for any day of the week. The combination of tender flank steak, creamy avocado, and smoky roasted corn makes for delicious, well-balanced flavors. Topped with a zesty cilantro cream sauce, this bowl is both fresh and hearty.

Ingredients

• 1 lb (450 g) flank steak
• 1 large ripe avocado, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 cup quinoa (uncooked)
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 cup sour cream
• 2 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil (for cooking)

Instructions

1. Step 1: Remove the flank steak from the fridge about 30 minutes before cooking. Season both sides generously with salt and pepper.
2. Step 2: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the steak for 4-5 minutes on each side for medium-rare doneness.
3. Step 3: Remove the steak from the skillet and let it rest for 5 minutes. Then slice it thinly against the grain.
4. Step 4: In the same skillet, add another tablespoon of olive oil if needed. Sauté the corn kernels for 5-7 minutes until they are golden and slightly charred.
5. Step 5: In a mixing bowl, combine the sour cream, chopped cilantro, minced garlic, and lime juice. Stir well to create the cilantro cream sauce.
6. Step 6: To assemble the bowl, start with a base of cooked quinoa, then layer the sliced steak, roasted corn, and avocado slices on top. Drizzle with the cilantro cream sauce and garnish with additional cilantro if desired.

Tips & Variations

• For best flavor, use fresh corn when possible. Frozen works well too but should be thawed beforehand.
• Adjust the amount of lime juice in the sauce to suit your taste preference for acidity.
• You can add black beans or cherry tomatoes for extra color and nutrition.
• To make it vegetarian, substitute the steak with grilled portobello mushrooms or tofu.

Storage

Store any leftovers in separate airtight containers to maintain freshness—keep the steak, quinoa, corn, and sauce apart. They can be refrigerated for up to 3 days. Reheat the steak and quinoa gently in a skillet or microwave before assembling again. Add avocado fresh, as it does not store well when mixed in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute flank steak with skirt steak or sirloin. Just adjust cooking times based on thickness for the best medium-rare result.

Is quinoa necessary, or can I use rice instead?

Quinoa adds a nutty flavor and extra protein, but you can certainly swap it for cooked rice or another grain you prefer.

Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe

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★★★★★

4.9 from 89 reviews

A vibrant and hearty Steak Avocado Roasted Corn Bowl featuring perfectly seared flank steak, creamy avocado, charred sweet corn, and fluffy quinoa, all brought together with a zesty cilantro cream sauce. This dish combines fresh ingredients and bold flavors for a satisfying and nutritious meal.

• Author: Clara
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 1 lb (450 g) flank steak
• 1 cup corn kernels (fresh or frozen)
• 1 large ripe avocado, sliced
• 2 tablespoons olive oil (for cooking)
• Salt, to taste
• Pepper, to taste

Grain Base

• 1 cup uncooked quinoa

Cilantro Cream Sauce

• 1/2 cup sour cream
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 lime, juiced

Instructions

1. Prepare the Steak: Take the flank steak out of the fridge 30 minutes before cooking to allow it to reach room temperature. Season both sides generously with salt and pepper.
2. Cook the Steak: Heat a skillet over medium-high heat and add olive oil. Place the steak in the hot skillet and cook for 4-5 minutes on each side to achieve medium-rare doneness. Adjust cooking time if you prefer a different level of doneness.
3. Rest and Slice Steak: Remove the steak from the skillet and let it rest for 5 minutes to retain juices. Then slice thinly against the grain for maximum tenderness.
4. Sauté Corn: In the same skillet, add another tablespoon of olive oil if needed. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is golden and slightly charred, enhancing its sweetness and flavor.
5. Make Cilantro Cream Sauce: In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and freshly squeezed lime juice. Stir well until fully blended to form a bright, creamy sauce.
6. Cook Quinoa: While preparing the steak and corn, cook the quinoa according to package instructions (usually simmering in water for about 15 minutes) until fluffy.
7. Assemble the Bowl: Start with a base of cooked quinoa in a serving bowl, then layer sliced steak, roasted corn, and avocado slices on top. Drizzle generously with cilantro cream sauce and garnish with extra cilantro if desired.

Notes

• For best flavor and texture, use fresh corn kernels when available.
• Adjust salt and pepper seasoning according to personal taste preferences.
• This dish can be prepared in advance; store steak, quinoa, corn, and sauce separately to maintain freshness and reheat or assemble when ready to serve.

Keywords: steak bowl, avocado bowl, quinoa bowl, roasted corn, cilantro cream sauce, healthy steak recipe, quick dinner, weeknight meal