Description
A vibrant and flavorful bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for a healthy and satisfying meal.
Ingredients
- 1 lb flank steak, sliced into strips
- 2 ears of corn, husked
- 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
- 1/4 cup red onion, diced
Instructions
- Preheat grill or oven to 400°F. Brush corn with olive oil, season with salt, and roast for 15-20 minutes until charred. Let cool, then cut kernels off the cob.
- Season steak strips with chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook steak for 3-4 minutes per side until desired doneness. Set aside to rest.
- 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 steak strips, roasted corn, avocado slices, and diced red onion.
- 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