Description

Indulge in the delightful flavors of the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This vibrant dish combines juicy flank steak, creamy avocado, and sweet roasted corn, all elevated by a zesty cilantro cream sauce. Perfect for any occasion—from casual family dinners to festive gatherings—this recipe is quick to prepare and bursting with freshness. Packed with protein and healthy fats, it’s not just delicious but also nourishing. The colorful presentation makes it a feast for the eyes as well as the palate, ensuring that every bite is a memorable experience.

Ingredients

Scale

1 lb flank steak
1 large ripe avocado
1 cup corn kernels (fresh or frozen)
1 cup quinoa (uncooked)
1/2 cup fresh cilantro (chopped)
Juice of 1 lime
1/2 cup sour cream
2 cloves garlic (minced)
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Allow flank steak to come to room temperature and season generously with salt and pepper.
Heat a skillet over medium-high heat, add olive oil, and cook the steak for about 4-5 minutes on each side until medium-rare.
Let the cooked steak rest for 5 minutes before slicing against the grain.
In the same skillet, sauté corn kernels in olive oil for about 5-7 minutes until golden brown.
In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice; mix until smooth.
Assemble your bowl by layering cooked quinoa at the bottom, followed by sliced steak, roasted corn, avocado slices, and drizzle with cilantro cream sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 570
Sugar: 3g
Sodium: 450mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 30g
Cholesterol: 85mg

Keywords: Customize your bowl with additional toppings like pico de gallo or diced bell peppers for extra flavor. For meal prep, store components separately to maintain freshness.