Steak Avocado Roasted Corn Bowl with Creamy Sauce
The Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a nutritious and flavorful dish combining rich textures and tastes.
Ingredients
Scale
- 1lb flank or skirt steak
- 1 cupquinoa
- 2ears corn or1 1/2 cupscorn kernels
- 1ripe avocado
- 1 tbspolive oil
- Salt and black pepper to taste
- Fresh cilantro, chopped
- Juice of1lime
- 1 cupfresh cilantro leaves
- 1/2 cupGreek yogurt or sour cream
- 1clove garlic
- 1/4 cupolive oil
- Juice of1lime
- 1/2avocado
- Salt to taste
- 1 tbspwater (if needed to thin)
Instructions
- Start by rinsing the quinoa in cold water, which helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or broth, adding a pinch of salt for flavor. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water has been absorbed. Once cooked, fluff it with a fork and set it aside to cool slightly.
- While your quinoa cooks, you can prepare the cilantro cream sauce. In a blender, combine fresh cilantro, Greek yogurt (or sour cream), lime juice, garlic, and olive oil. Blend until smooth and creamy, adding water a little at a time if the consistency is too thick. This zesty sauce will elevate the flavors of your bowl, so tasting and adjusting the salt as needed is essential.
- For the corn, you have options: you can grill it or cook it in a hot skillet. If you’re using whole corn ears, place them directly on the grill or in a skillet with a drizzle of olive oil. Roast until the corn is lightly charred, taking care to turn it regularly for even cooking, about 8-10 minutes. Once the corn is roasted, allow it to cool slightly before cutting the kernels off the cob.
- Next, it’s time for the star of the dish—the steak! Season the flank or skirt steak generously with salt and black pepper. Heat a skillet or grill pan over high heat, then place the steak in the pan and sear for about 3-4 minutes on each side for medium-rare, adjusting the cooking time to your preference. Once perfectly cooked, remove it from the heat and let it rest for 5 minutes before slicing against the grain for maximum tenderness.
- To put everything together, start with a base of quinoa in your bowl, then layer on the sliced steak, roasted corn, and diced avocado. Drizzle the cilantro cream sauce generously over the top, and finish with a sprinkle of chopped cilantro and a squeeze of fresh lime juice for an extra burst of flavor.
Notes
Cooking time for the steak may vary based on thickness; adjust your approach if needed.
Nutrition
- Calories: 540 kcal
- Protein: 32 g