Description
A vibrant and flavorful dish featuring juicy flank steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for any occasion.
Ingredients
- Flank steak: 1 lb (450 g)
- Ripe avocado: 1 large, sliced
- Corn kernels: 1 cup (fresh or frozen)
- Quinoa: 1 cup (uncooked)
- Fresh cilantro: 1/2 cup, chopped
- Lime: 1, juiced
- Sour cream: 1/2 cup
- Garlic: 2 cloves, minced
- Salt: to taste
- Pepper: to taste
- Olive oil: 2 tablespoons (for cooking)
Instructions
- Take the flank steak out of the fridge 30 minutes before cooking and season with salt and pepper.
- Heat a skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, add another tablespoon of olive oil and sauté the corn for 5-7 minutes until golden and slightly charred.
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice to make the cilantro cream sauce.
- Assemble the bowl starting with quinoa, then add sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with extra cilantro.
Notes
- Let the steak rest after cooking for juicier meat.
- Feel free to customize the bowl with different proteins or grains.
- Use fresh corn for the best flavor, but frozen works well too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Steak, Avocado, Roasted Corn, Cilantro Cream Sauce, Bowl, Recipe