Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce delights!
Indulge in the vibrant flavors of our Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This dish combines juicy flank steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro cream sauce, creating a delightful experience for your palate. Perfect for any gathering or a quick weeknight dinner, this colorful bowl is not only visually appealing but also packed with nutrients. Customize it with your favorite toppings to make it your own!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb flank steak
- 1 large ripe avocado
- 1 cup corn kernels (fresh or frozen)
- 1 cup uncooked quinoa
- 1/2 cup fresh cilantro
- 1 lime (juiced)
- 1/2 cup sour cream
- 2 cloves garlic (minced)
- Olive oil, salt, and pepper
Instructions
- Take the flank steak out of the fridge 30 minutes before cooking. Season generously with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil. Cook the steak for about 4-5 minutes on each side until medium-rare. Rest for 5 minutes before slicing thinly 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.
- To assemble: Place cooked quinoa at the bottom of your bowl, layer sliced steak, sautéed corn, and avocado slices, then drizzle with cilantro cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg