Steak Avocado Roasted Corn Bowl (Print-Friendly Version)
Savor juicy steak, creamy avocado, and roasted corn drizzled with cilantro cream for a vibrant gluten-free dish.
# What You’ll Need to Make This:
→ Main Bowl
01 -
450 g flank steak
02 -
1 large ripe avocado, sliced
03 -
1 cup (160 g) corn kernels, fresh or frozen
04 -
1 cup (170 g) quinoa, uncooked
05 -
Olive oil, for cooking
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Cilantro Cream Sauce
08 -
1/2 cup (120 g) sour cream
09 -
1/2 cup (15 g) fresh cilantro, chopped
10 -
2 garlic cloves, minced
11 -
Juice of 1 lime
# How to Prepare:
01 -
Remove flank steak from refrigeration 30 minutes prior to cooking. Generously season both sides with salt and black pepper.
02 -
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place steak in skillet and cook for 4–5 minutes per side for medium-rare.
03 -
Transfer steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.
04 -
Add 1 tablespoon olive oil to the same skillet. Sauté corn kernels for 5–7 minutes until golden and slightly charred.
05 -
In a bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice. Stir thoroughly to create the sauce.
06 -
Divide cooked quinoa among four bowls. Top each with sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with additional cilantro if desired.
# Extra Tips:
01 -
Allow the cooked steak to rest before slicing for optimal juiciness.
02 -
Fresh corn delivers peak flavor, but high-quality frozen kernels may be substituted.
03 -
Open to variation with alternative grains or proteins based on preference.