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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A delicious bowl of fresh ingredients featuring juicy flank steak, creamy avocado, and sweet roasted corn, topped with a zesty cilantro cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 1 lb flank steak
  • 1 large ripe avocado sliced
  • 1 cup corn kernels fresh or frozen
  • 1 cup quinoa uncooked
  • 1/2 cup fresh cilantro chopped
  • 1 unit lime juiced
  • 1/2 cup sour cream
  • 2 cloves garlic minced
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil for cooking

Method
 

  1. Take the flank steak out of the fridge 30 minutes before cooking and season it generously with salt and pepper.
  2. Heat a skillet over medium-high heat, add olive oil, then place the steak in the skillet. Sear each side for about 4–5 minutes for medium-rare. Let it rest for about 5 minutes before slicing thinly against the grain.
  3. In the same skillet, add another tablespoon of olive oil. Toss in the corn kernels and sauté them for about 5–7 minutes until they turn golden and slightly charred.
  4. In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, lime juice, salt, and pepper. Mix well until everything is thoroughly combined.
  5. Layer cooked quinoa at the bottom of your bowl. Add sliced steak followed by roasted corn and creamy avocado slices. Drizzle generously with cilantro cream sauce and garnish with extra cilantro.

Nutrition

Serving: 1g

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