Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Indulge in the vibrant flavors of our Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This delightful dish combines perfectly cooked flank steak, creamy avocado, and sweet roasted corn atop a nourishing bed of quinoa. Drizzled with a zesty cilantro cream sauce, it offers an explosion of tastes that will elevate any meal. Whether you’re preparing a family dinner or meal prepping for the week, this bowl is customizable to suit your preferences, making it as versatile as it is delicious. In just about 35 minutes, you can create a colorful and satisfying dish that impresses both visually and in flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican-inspired
Ingredients
- Flank steak: 1 lb
- Ripe avocado: 1 large
- Corn kernels: 1 cup
- 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
- Take flank steak out of the fridge 30 minutes before cooking and season with salt and pepper.
- Heat a cast iron skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side until medium-rare.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, sauté corn kernels with olive oil over medium heat for 5-7 minutes until golden brown.
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice to make the cilantro cream sauce.
- Assemble by placing quinoa at the bottom followed by sliced steak, roasted corn, and avocado slices. Drizzle with sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 90mg