Print

Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Print Recipe

A protein-rich bowl featuring perfectly seasoned grilled steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce served over quinoa or rice.

Ingredients

Scale
  • 1 lb flank steak or skirt steak
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 ears corn, husked
  • 1 large avocado, sliced
  • 1 cup cooked quinoa or rice
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon lime juice
  • Fresh cilantro leaves, for garnish
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup fresh cilantro leaves
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat grill or grill pan over medium-high heat.
  2. Brush steak with olive oil and season with salt and pepper.
  3. Grill steak for 4–5 minutes per side, or until desired doneness.
  4. Let steak rest, then slice thinly against the grain.
  5. Grill corn until charred in spots, about 10 minutes, turning occasionally.
  6. Once cool, cut kernels off the cob.
  7. In a blender or food processor, combine all cilantro cream sauce ingredients: sour cream, cilantro leaves, garlic clove, lime juice, olive oil, salt, and pepper.
  8. Blend until smooth and creamy, adjusting seasoning as needed.
  9. In a bowl, add a scoop of cooked quinoa or rice.
  10. Top with grilled steak slices, avocado, roasted corn, cherry tomatoes, and red onion.
  11. Drizzle generously with cilantro cream sauce.
  12. Finish with lime juice and fresh cilantro leaves.
  13. Serve immediately.

Notes

Let steak rest for 5 minutes after cooking to retain juices. For more even cooking, allow steak to come to room temperature for about 20 minutes before grilling. Store leftover steak and salsa separately in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/steak-avocado-corn-bowl/

Themes by WordPress