Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Indulge in the vibrant flavors of the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This delightful dish brings together succulent flank steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro cream sauce that will elevate your taste buds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 lb flank steak
- 1 cup uncooked quinoa
- 1 large ripe avocado, sliced
- 1 cup corn kernels (fresh or frozen)
- ½ cup fresh cilantro, chopped
- ½ cup sour cream
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Take the flank steak out of the refrigerator for about 30 minutes before cooking. Season with salt and pepper on both sides.
- 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.
- Remove from heat and let it rest for 5 minutes before slicing against the grain.
- In the same skillet, add another tablespoon of olive oil and sauté corn for about 5-7 minutes until golden and slightly charred.
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice; mix until creamy.
- Assemble by layering cooked quinoa at the bottom of each bowl, adding sliced steak, roasted corn, and avocado on top. Drizzle generously with cilantro cream sauce.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 600
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg