Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
