Description
A vibrant and flavorful Steak, Avocado & Roasted Corn Bowl featuring tender slices of flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro cream sauce. This quick and nutritious bowl is perfect for a satisfying lunch or dinner, combining protein, healthy fats, and fresh flavors.
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)
Bowl Base
- 1 cup cooked quinoa or brown rice (optional, for base)
- 1 large avocado, diced
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 browned and cooked to your preferred level of doneness. Remove from skillet and set aside to rest.
- Roast the Corn: In a separate skillet over medium heat, add corn kernels and sprinkle with smoked paprika if using. Cook, stirring occasionally, until the corn is lightly charred and roasted, about 5–7 minutes. Remove from heat.
- Prepare Cilantro Cream Sauce: In a small bowl, whisk together sour cream or Greek yogurt, chopped cilantro, lime juice, garlic powder, cumin, and chili powder until smooth and well combined. Adjust seasoning to taste.
- Assemble the Bowl: Begin with a base of cooked quinoa or brown rice if using. Layer on the cooked steak slices, roasted corn, and diced avocado evenly across bowls.
- Serve and Garnish: Drizzle the prepared cilantro cream sauce generously over each bowl. Garnish with additional fresh cilantro if desired, and serve immediately for best flavor and freshness.
Notes
- Use flank steak for a more affordable cut or sirloin for a slightly more tender option.
- Smoked paprika adds a smoky depth to the roasted corn but can be omitted if unavailable.
- The base of quinoa or brown rice is optional and can be omitted for a lower-carb meal.
- Sour cream or Greek yogurt can be substituted to adjust creaminess and tanginess.
- Leftover steak can be stored refrigerated for up to 3 days.
- For a spicier sauce, add a pinch of cayenne pepper or hot sauce to the cilantro cream.
