Steak Avocado Roasted Corn Bowl

• Flank steak: One pound look for steak with even marbling for the juiciest texture This cut is flavorful and cooks quickly
• Ripe avocado: One large sliced Creamy avocado balances the dish and adds healthy fats Choose avocados that yield slightly to gentle pressure
• Corn kernels: One cup fresh kernels are best but frozen gives good results too Corn adds sweet smoky flavor after roasting
• Quinoa: One cup uncooked for a hearty base Choose white quinoa for a delicate flavor or tri color for deeper nuttiness
• Fresh cilantro: Half cup chopped Brings a citrusy herbal note always use fresh bunches without wilt
• Lime: One juiced Balances the richness of the steak and cream sauce Pick limes with thin shiny skin for more juice
• Sour cream: Half cup for the creamy base of the sauce Full fat gives the best texture and taste
• Garlic: Two cloves minced Pumps up the savory kick in the sauce Use fresh cloves and mince fine for flavor without sharpness
• Salt: to taste Brings out all the flavors Use good quality sea salt for best results
• Pepper: to taste Adds heat and earthiness to the steak and sauce Use cracked black pepper for more aroma
• Olive oil: Two tablespoons for sautéing and flavor Richens the corn and steak Pick extra virgin olive oil for the best taste

Step by Step Instructions

Prep the Steak:

Take the steak out of the fridge thirty minutes before cooking and season both sides with salt and pepper to allow the flavors to absorb and help the meat cook evenly

Sear and Rest the Steak:

Heat a heavy skillet over medium high until very hot Add one tablespoon olive oil When shimmering lay in the steak Cook four to five minutes each side for medium rare or longer for desired doneness Remove and rest for five minutes so the juices redistribute Slice thinly against the grain for the most tender bite

Roast the Corn:

Return the skillet to the heat and add another tablespoon olive oil Pour in the corn kernels and spread in a single layer Cook undisturbed for two minutes to achieve a golden char then stir and sauté for another three to five minutes until browned and slightly crisp

Make the Cilantro Cream Sauce:

In a small bowl mix sour cream with chopped cilantro minced garlic and fresh lime juice Stir until well combined Taste and adjust with more lime or salt as needed for a balanced flavor

Cook the Quinoa:

In a saucepan combine one cup quinoa with two cups water and a pinch of salt Bring to a boil lower to a gentle simmer and cover Cook for about fifteen minutes until the water is absorbed and the grains are fluffy Fluff with a fork

Build the Bowl:

Spread a scoop of quinoa into each serving bowl Layer on slices of steak roasted corn and avocado Drizzle generously with the cilantro cream sauce and top with extra cilantro if desired

Pin

For me the real star is that creamy cilantro sauce The first time I made it my daughter asked for seconds just for the sauce alone and now it is a staple for topping not only this bowl but also tacos and grilled chicken My family always gathers around when they smell the steak hitting the pan and it brings everyone together at the table

Storage Tips

Keep leftover steak and quinoa stored separately in airtight containers in the fridge for up to three days The cilantro cream sauce keeps best for two days and may need a quick stir before drizzling For quick lunches I prepare all the components ahead and assemble just before serving Avocado is best sliced fresh to avoid browning

Ingredient Substitutions

Swap flank steak for chicken grilled shrimp or even crispy tofu for a plant based version Brown rice makes a hearty base if you do not have quinoa Try Greek yogurt instead of sour cream for the sauce Add black beans for extra fiber or toss in extra veggies like bell pepper to round out the bowl

Serving Suggestions

This bowl shines as a hearty lunch or dinner Serve with warm tortillas salsa or crisp tortilla strips for crunch A squeeze of extra lime brightens every bite For gatherings arrange each topping in bowls so guests can build their own combinations

Pin

Cultural Historical Context

Steak bowls like this draw inspiration from Latin American and Southwest cuisine by layering bold flavors and fresh produce The cilantro cream recalls the sauces you find in Mexican street food while the roasted corn and steak nod to classic grill fare I love how dishes like this keep kitchen traditions alive while allowing for creative spins

Recipe FAQs

→ How do I get tender steak slices?

Let the steak rest after cooking, then slice it thinly against the grain for the best texture and juiciness.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well—just sauté it until golden and slightly charred for a sweet, smoky flavor.

→ Is this bowl gluten free?

Yes, the combination of steak, avocado, corn, quinoa, and cilantro cream keeps everything gluten free by default.

→ Can I substitute another grain for quinoa?

Absolutely—try rice, brown rice, or farro for a different base, depending on your preference or pantry supplies.

→ What’s the best way to ripen avocados quickly?

Store avocados in a paper bag with a banana at room temperature to help them ripen more rapidly.

→ How can I make the cilantro cream sauce dairy free?

Use a plant-based sour cream or yogurt for a dairy-free alternative if needed.