Description
A vibrant and satisfying bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for a quick and flavorful meal.
Ingredients
- 1 lb flank steak, sliced into strips
- 2 ears of corn, 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
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp chili powder
Instructions
- Preheat oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-20 minutes until slightly charred.
- Season steak strips with salt, pepper, and chili powder. Heat a skillet over medium-high heat, add a drizzle of oil, and cook steak for 3-4 minutes per side until desired doneness. Let rest before slicing.
- In a small bowl, mix sour cream, chopped cilantro, lime juice, minced garlic, and a pinch of salt to make the cilantro cream sauce.
- Assemble bowls by dividing cooked 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