why make this recipe
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a delightful dish that brings together fresh flavors and healthy ingredients. This recipe is perfect for a satisfying meal, combining juicy steak, creamy avocado, and sweet corn, all topped with a refreshing cilantro cream sauce. It’s simple to prepare and makes for an excellent lunch or dinner. Not only is it delicious, but it also provides a good balance of protein, healthy fats, and whole grains.
how to make Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Ingredients :
- 1 lb flank steak
- 1 large ripe avocado
- 1 cup corn kernels (fresh or frozen)
- 1 cup uncooked quinoa
- 1/2 cup fresh cilantro
- 1 lime (juiced)
- 1/2 cup sour cream
- 2 cloves garlic (minced)
- Olive oil
- Salt, and pepper
Directions :
- Take the flank steak out of the fridge 30 minutes before cooking. Season it generously with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil. Cook the steak for about 4-5 minutes on each side until it reaches medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
- In the same skillet, sauté corn kernels in olive oil for about 5-7 minutes until they are golden brown.
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice; mix until it’s smooth.
- To assemble, place the cooked quinoa at the bottom of your bowl. Layer sliced steak, sautéed corn, and avocado slices, then drizzle with cilantro cream sauce.
how to serve Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Serve your Steak Avocado Roasted Corn Bowl warm. You can add extra lime wedges or a sprinkle of salt to taste. It also pairs well with tortilla chips or a side salad for added crunch and freshness. Enjoy it as a hearty meal or share it with friends for a delightful gathering.
how to store Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
To store this dish, keep the components separate to maintain freshness. Place the steak, corn, and quinoa in airtight containers in the fridge. The cilantro cream sauce can also be stored in a separate container. Consume everything within 3-4 days. When ready to eat it again, reheat the steak and corn in a skillet, or enjoy the cold components as a refreshing salad.
tips to make Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
- For a more intense flavor, marinate the flank steak in lime juice, garlic, and olive oil for a few hours before cooking.
- Use fresh corn when in season for the best sweetness and crunch.
- If you prefer a spicy kick, add some chopped jalapeños or a sprinkle of red pepper flakes to the corn while sautéing.
variation
You can easily switch up this recipe by using chicken or shrimp instead of steak. Additionally, quinoa can be substituted with brown rice or any grain of your choice. For a vegan version, replace steak and sour cream with grilled vegetables and a plant-based yogurt.
FAQs
Q: Can I use frozen corn instead of fresh?
A: Yes, frozen corn works great and is just as tasty. Make sure to thaw and drain it before sautéing.
Q: How do I know when the steak is medium-rare?
A: The best way to tell is by using a meat thermometer; it should read about 130-135°F. If you don’t have one, the steak should feel slightly springy when pressed.
Q: Can I make the cilantro cream sauce ahead of time?
A: Absolutely! You can prepare the cilantro cream sauce a day in advance and store it in the fridge. Just give it a good mix before using.
