Description
A vibrant and hearty bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for a satisfying meal.
Ingredients
- 1 lb flank steak, seasoned with salt and pepper
- 2 ears of corn, husked and kernels removed
- 1 avocado, sliced
- 1 cup cooked quinoa or rice
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss corn kernels with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-20 minutes until slightly charred.
- Heat the remaining olive oil in a skillet over medium-high heat. Cook the flank steak for 4-5 minutes per side until medium-rare. Let rest for 5 minutes before slicing thinly.
- In a small bowl, mix sour cream, cilantro, lime juice, and minced garlic to make the cilantro cream sauce. Season with salt and pepper.
- Assemble bowls by dividing quinoa or rice among four bowls. Top with sliced steak, roasted corn, and avocado slices. Drizzle with cilantro cream sauce and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American