Description
A vibrant and flavorful Steak, Avocado & Roasted Corn Bowl featuring tender sliced flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro cream sauce. Perfect for a quick, nutritious meal served over quinoa or brown rice for added heartiness.
Ingredients
Scale
Steak
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Roasted Corn
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon smoked paprika (optional, for roasted corn)
Other Bowl Ingredients
- 1 large avocado, diced
- 1 cup cooked quinoa or brown rice (optional, for base)
Cilantro Cream Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Cook the Steak: Heat olive oil in a skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Cook the steak pieces for 2 to 3 minutes on each side until browned and cooked to your preferred doneness. Once done, set the steak aside to rest.
- Roast the Corn: In a separate skillet, add the corn kernels and sprinkle with smoked paprika if using. Roast the corn over medium heat, stirring occasionally, until the kernels are lightly charred and cooked through, about 5 to 7 minutes.
- Prepare Cilantro Cream Sauce: In a small bowl, whisk together sour cream or Greek yogurt, freshly chopped cilantro, lime juice, garlic powder, cumin, and chili powder until smooth and well combined.
- Assemble the Bowl: Start with a base of cooked quinoa or brown rice if you’re using it. Top with the cooked steak slices, roasted corn, and diced avocado evenly distributed.
- Serve: Drizzle the cilantro cream sauce over the bowl. Garnish with extra cilantro if desired and serve immediately while warm.
Notes
- Use fresh or frozen corn kernels depending on availability.
- Flank steak can be substituted with sirloin or other quick-cooking cuts.
- For a lighter sauce, opt for Greek yogurt instead of sour cream.
- Quinoa and brown rice base is optional but adds a healthy, filling element.
- Adjust seasoning and spice levels in the sauce to taste.
- Leftover steak can be refrigerated and used within 3 days.
