Description
This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant and satisfying meal featuring tender, pan-seared flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro-infused sauce. Perfect for a quick and flavorful dinner, this bowl combines fresh ingredients and bold spices to create a balanced and hearty dish.
Ingredients
Scale
Steak and Corn
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon smoked paprika (optional, for roasted corn)
Base and Toppings
- 1 large avocado, diced
- 1 cup cooked quinoa or brown rice (optional, for base)
Cilantro Cream Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Cook the Steak. Heat olive oil in a skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Cook the steak slices for 2–3 minutes per side until they are nicely browned and cooked to your preferred level of doneness. Remove from the skillet and set aside to rest.
- Roast the Corn. In a separate skillet, add the corn kernels and sprinkle with smoked paprika if using. Roast the corn over medium heat for about 5–7 minutes, stirring occasionally, until the kernels are lightly charred and fragrant.
- Prepare the Cilantro Cream Sauce. In a small bowl, combine sour cream (or Greek yogurt), chopped cilantro, lime juice, garlic powder, cumin, and chili powder. Whisk the ingredients together until the sauce is smooth and creamy.
- Assemble the Bowl. Begin with a base of cooked quinoa or brown rice if desired. Layer the sliced steak, roasted corn, and diced avocado on top of the base to create a colorful and balanced bowl.
- Finish and Serve. Drizzle the cilantro cream sauce generously over the assembled bowl. Serve immediately, garnished with extra cilantro if you like, to enjoy a fresh and hearty meal.
Notes
- You can substitute flank steak with sirloin or any quick-cooking steak cut.
- For a vegetarian version, omit the steak and add grilled tofu or roasted chickpeas.
- Quinoa or brown rice are optional but add great texture and substance to the bowl.
- Smoked paprika adds a nice smoky flavor to the corn but can be omitted if unavailable.
- Use Greek yogurt instead of sour cream for a tangier, lower-fat sauce.
- Adjust spices in the cilantro cream sauce to your taste, adding more lime juice for extra brightness.
- Leftover steak can be stored refrigerated for up to 3 days and makes great leftovers.
