Steak Avocado Roasted Corn Bowl (Print-Friendly Version)
Juicy steak, creamy avocado, and roasted corn unite in a vibrant bowl with zesty cilantro cream sauce.
# What You’ll Need to Make This:
→ Main components
01 -
450 g flank steak
02 -
1 large ripe avocado, sliced
03 -
1 cup corn kernels (fresh or frozen)
04 -
1 cup uncooked quinoa
→ Cilantro cream sauce
05 -
1/2 cup fresh cilantro, chopped
06 -
1/2 cup sour cream
07 -
2 cloves garlic, minced
08 -
Juice of 1 lime
→ Seasonings and finish
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
2 tablespoons olive oil, plus extra as needed
# How to Prepare:
01 -
Remove flank steak from refrigeration 30 minutes prior to cooking. Pat dry and season both sides with salt and pepper.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak for 4 to 5 minutes on each side for medium-rare or to desired doneness.
03 -
Transfer steak to a board and allow it to rest for 5 minutes. Slice thinly across the grain.
04 -
In the same skillet, add 1 tablespoon olive oil. Sauté corn kernels for 5 to 7 minutes until golden and lightly charred.
05 -
Cook quinoa according to package instructions. Fluff with a fork and divide among serving bowls.
06 -
In a small bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice. Mix until smooth.
07 -
Arrange quinoa in each bowl. Top with sliced steak, roasted corn, and avocado. Drizzle generously with cilantro cream sauce and garnish with extra cilantro if desired.
# Extra Tips:
01 -
Resting the steak before slicing preserves the juices for a more succulent texture.
02 -
Substitute with your preferred grains or proteins to personalize the bowl.
03 -
Fresh corn offers pronounced sweetness and optimal charring, but frozen kernels can be used year-round.