Steak Avocado Corn Bowl with Cilantro Sauce
Enjoy a flavorful and satisfying Steak Avocado Roasted Corn Bowl with a zesty Cilantro Cream Sauce. This bowl is a delightful mix of textures and flavors that will tantalize your taste buds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Flank Steak:
- 1 lb (450 g)
Ripe Avocado:
- 1 large, sliced
Corn Kernels:
- 1 cup (fresh or frozen)
Quinoa:
- 1 cup (uncooked)
Fresh Cilantro:
- 1/2 cup, chopped
Lime:
- 1, juiced
Sour Cream:
- 1/2 cup
Garlic:
- 2 cloves, minced
Salt:
- to taste
Pepper:
- to taste
Olive Oil:
- 2 tablespoons (for cooking)
Instructions
- Season the Steak: Take the flank steak out of the fridge 30 minutes before cooking and season with salt and pepper.
- Cook the Steak: Heat a skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side for medium-rare. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Sauté the Corn: In the same skillet, add another tablespoon of olive oil and sauté the corn for 5-7 minutes until golden and slightly charred.
- Prepare the Cilantro Cream Sauce: In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice to make the cilantro cream sauce.
- Assemble the Bowl: Start with quinoa, then add sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with extra cilantro.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Steak Avocado Bowl, Cilantro Cream Sauce, Quinoa Bowl, Roasted Corn Recipe
