Steak Avocado Corn Bowl (Print Version)
Juicy flank steak, creamy avocado and roasted corn served over quinoa with a zesty cilantro cream sauce in just 35 minutes.
# Ingredients:
01 -
450 g flank steak
02 -
1 large ripe avocado, sliced
03 -
1 cup corn kernels (fresh or frozen)
04 -
1 cup uncooked quinoa
05 -
1/2 cup fresh cilantro, chopped
06 -
1 lime, juiced
07 -
1/2 cup sour cream
08 -
2 cloves garlic, minced
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Take the flank steak out of the fridge 30 minutes before cooking and season with salt and pepper.
02 -
Heat a skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side for medium-rare.
03 -
Let the steak rest for 5 minutes, then slice thinly against the grain.
04 -
In the same skillet, add another tablespoon of olive oil and sauté the corn for 5-7 minutes until golden and slightly charred.
05 -
In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice to make the cilantro cream sauce.
06 -
Assemble the bowl starting with quinoa, then add sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with extra cilantro.
# Additional Notes:
01 -
Let the steak rest after cooking for juicier meat.
02 -
Feel free to customize the bowl with different proteins or grains.
03 -
Use fresh corn for the best flavor, but frozen works well too.