Steak Avocado Roasted Corn Bowl (Print)
Juicy steak, avocado, roasted corn, and creamy cilantro sauce make this bowl a burst of fresh flavor in every bite.
# Ingredients:
→ 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 -
125 ml sour cream
06 -
30 g fresh cilantro, chopped
07 -
1 lime, juiced
08 -
2 cloves garlic, minced
→ Seasonings & Cooking
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tablespoons olive oil, plus more as needed
# Steps:
01 -
Remove the flank steak from refrigeration 30 minutes prior to cooking. Season both sides evenly with salt and black pepper.
02 -
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 4–5 minutes per side to achieve medium-rare. Adjust time based on desired doneness.
03 -
Transfer the cooked steak to a board and allow it to rest for 5 minutes. Slice thinly against the grain for optimal tenderness.
04 -
In the same skillet, add the remaining olive oil. Sauté the corn kernels over medium-high heat for 5–7 minutes until golden brown and slightly charred.
05 -
In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice. Stir until smooth and well blended.
06 -
Portion cooked quinoa into serving bowls. Layer with sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with additional cilantro if desired.
# Notes:
01 -
Allowing steak to rest before slicing preserves its juices and enhances tenderness.
02 -
Both fresh and frozen corn are suitable; opt for fresh when available for optimal sweetness.
03 -
This bowl adapts well to alternative grains or proteins based on preference.