Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Enjoy a delightful culinary experience with our Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This vibrant dish showcases juicy flank steak paired with creamy avocado and sweet roasted corn, all drizzled with a zesty cilantro cream sauce. Perfect for busy weeknights or casual gatherings, this bowl is not only quick to prepare but also customizable based on your preferences. Whether you’re sharing it with family or enjoying a meal solo, the combination of fresh ingredients will impress everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 lb flank steak
- 1 large ripe avocado, sliced
- 1 cup corn kernels
- 1 cup quinoa, uncooked
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the steak by letting it rest at room temperature for 30 minutes. Season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the steak for 4-5 minutes on each side for medium-rare. Allow to rest before slicing.
- In the same skillet, add corn kernels and sauté in olive oil until golden brown, about 5-7 minutes.
- To make the cilantro cream sauce, mix sour cream, chopped cilantro, minced garlic, and lime juice in a bowl.
- Assemble by placing cooked quinoa at the base, layering sliced steak, roasted corn, and avocado on top. Drizzle with cilantro cream sauce.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg