Introduction to Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
As a busy mom, I know how chaotic dinner time can be. One moment, you’re juggling a thousand tasks, and the next, you’re just trying to whip up something your family will actually eat. That’s where this delightful Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce comes in. It’s a vibrant dish packed with flavors, perfect for impressing loved ones or simply treating yourself after a long day. Plus, it comes together quickly, making it my go-to recipe when I need something delicious and nutritious in a hurry!
Why You’ll Love This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
This Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a dream for busy cooks like us. It’s quick to assemble, taking just about 35 minutes from start to finish. The flavors are vibrant, making each bite a mini celebration. You’ll appreciate how healthy the ingredients are too, with protein-packed steak and creamy avocado. Best of all, it’s delicious enough to satisfy even the pickiest eaters!
Ingredients for Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Gathering the right ingredients is essential for perfecting your Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. Here’s what you’ll need:
- Flank Steak: A tender cut that becomes juicy and flavorful when cooked properly. You can substitute it with skirt steak if needed.
- Ripe Avocado: Creamy and rich, it adds a luxurious texture to the bowl. Choose avocados that give slightly when pressed.
- Corn Kernels: Sweet and crunchy—grilled or roasted corn elevates the dish. Fresh corn will enhance flavor, but frozen works, too!
- Quinoa: This nutritious base is gluten-free and full of protein. It’s easy to cook and pairs perfectly with all the toppings.
- Fresh Cilantro: Aromatic and bright, cilantro brings that Mexican flair. If you’re not a fan, parsley can be used as a substitute.
- Lime: Freshly squeezed lime juice adds zing and balances the creaminess of the avocado and sauce.
- Sour Cream: This creamy element is key to the cilantro cream sauce, providing a wonderful tang. Greek yogurt can work, too, for a healthier twist.
- Garlic: Fresh minced garlic infuses the sauce with flavor. Don’t skip this powerhouse ingredient!
- Salt and Pepper: Essential for enhancing the dish’s overall flavor. You can use sea salt and freshly cracked pepper for the best results.
- Olive Oil: For cooking the steak and corn, olive oil keeps everything moist and delicious. Any vegetable oil can serve as a substitute.
For exact measurements, check the bottom of the article where you’ll find all the details available for printing!
How to Make Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Step 1 – Prepare the Flank Steak
First, let’s kick off our culinary adventure by taking the flank steak out of the fridge. It’s crucial to let it sit for about 30 minutes. This simple step helps the meat get to room temperature, which leads to a juicier steak with better flavor. While it’s resting, generously season both sides with salt and pepper. Trust me, this will make all the difference!
Step 2 – Cook the Flank Steak
Now, heat a skillet over medium-high heat and drizzle in some olive oil. Once the oil is shimmering, it’s time for that star of the show—the flank steak! Cook it for about 4 to 5 minutes on each side for that perfect medium-rare finish. Remember, every stove is a little different; if you prefer yours cooked a bit more, just leave it on a smidge longer. You’ll know it’s ready when it reaches an internal temperature of 135°F.
Step 3 – Let It Rest and Slice
After cooking, patience pays off! Allow the steak to rest for 5 minutes before slicing. This lets the juices redistribute, ensuring every slice is juicy and tender. When it’s time to slice, remember to cut against the grain. This simple technique will give you tender bites that melt in your mouth.
Step 4 – Sauté the Corn
In the same skillet, let’s make use of those delightful flavors left behind—don’t waste them! Add another tablespoon of olive oil and then toss in the corn. Sauté it for about 5 to 7 minutes, stirring until the kernels turn golden and slightly charred. If you can get your hands on fresh corn, that sweet crunch will elevate this bowl to the next level!
Step 5 – Prepare the Cilantro Cream Sauce
Now, for the crowning glory—our cilantro cream sauce! In a mixing bowl, combine sour cream with chopped cilantro, minced garlic, and a squeeze of fresh lime juice. Mix well until it’s creamy and delightful. Feel free to adjust the lime or garlic to your liking. This sauce adds a refreshing twist that brings all the bold flavors together.
Step 6 – Assemble the Bowl
Let’s bring it all together! Start by spooning some fluffy quinoa into your bowl. Then, layer on the sliced steak, followed by the sautéed corn and creamy avocado slices. Drizzle your cilantro cream sauce generously over the top, and don’t forget to garnish with a few more cilantro leaves for that finishing touch. Voila! Your vibrant Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is ready to impress!
Tips for Success
- Always let your steak rest after cooking to enhance juiciness.
- Flavor-wise, fresh ingredients make all the difference; opt for fresh corn if possible.
- Don’t skip seasoning; salt and pepper elevate every component.
- Feel free to customize your bowl with additional veggies like bell peppers or tomatoes.
- For meal prep, store components separately to keep everything fresh until serving.
Equipment Needed
- Skillet: A non-stick or cast iron skillet works best. If you don’t have either, any frying pan will suffice.
- Knife: A sharp knife for slicing steak. A regular kitchen knife can also do the trick.
- Mixing Bowl: Any bowl will do for preparing the cilantro cream sauce. Plastic or glass are great options.
- Cutting Board: Make sure it’s sturdy. A flexible cutting mat is a handy alternative.
Variations of Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
- Protein Swap: Replace the flank steak with grilled chicken, shrimp, or even tofu for a vegetarian option. Each will bring its own unique flavor.
- Grain Options: Try using brown rice, farro, or cauliflower rice instead of quinoa to switch up the base. Each adds a different texture and taste!
- Spice it Up: For those who crave heat, add diced jalapeños or a sprinkle of chili flakes to the cilantro cream sauce. A little spice can elevate the entire dish!
- Add more Veggies: Feel free to toss in additional veggies like roasted bell peppers, diced tomatoes, or even black beans for extra nutrition and flavor.
- Change the Sauce: Experiment with different sauces—try a classic ranch, zesty vinaigrette, or even a smoky chipotle cream to keep things interesting.
Serving Suggestions
- Fresh Salad: Pair the bowl with a simple side salad of mixed greens and cherry tomatoes for added crunch.
- Refreshing Drinks: Serve with a chilled limeade or iced tea to complement the flavors and keep things light.
- Beautiful Presentation: Use colorful bowls to make your dish pop. A sprinkle of extra cilantro on top enhances visual appeal.
FAQs about Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Can I use other cuts of steak for this recipe?
Absolutely! While flank steak is a favorite for its tenderness, you can also use skirt steak, sirloin, or even ribeye if you prefer. Each will lend its own flavor and texture to the bowl.
Can I make this bowl vegetarian?
Yes! You can easily switch out the steak for grilled vegetables or proteins like tofu or chickpeas. This not only keeps the dish plant-based but also colorful and nutritious!
What if I don’t have cilantro?
No worries! If cilantro isn’t your cup of tea, try using fresh parsley for a different flavor, or even skip the herb entirely if you prefer. Your bowl will still taste amazing!
How can I store leftovers of the Steak Avocado Roasted Corn Bowl?
For best results, store the components separately in airtight containers. This way, your steak, corn, and avocado stay fresh. It’s best enjoyed within 2-3 days!
Can I meal prep this dish?
Definitely! Prepping the components ahead of time can save you tons of effort during the week. Cook the steak, corn, and quinoa, then store them individually, assembling your bowl just before serving.
Final Thoughts
Preparing this Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is more than just cooking; it’s an experience filled with vibrant flavors and nourishing ingredients. Each bite brings a smile, reminding me of cozy family dinners and moments shared over good food. It’s a recipe that fits effortlessly into my busy life, allowing me to create something delicious in no time. I hope your culinary journey with this bowl is filled with the same joy and satisfaction that I’ve felt. So gather your loved ones around the table and dig in—you won’t regret it!
Print
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Delights!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
A delicious and nutritious bowl featuring steak, avocado, roasted corn, and a creamy cilantro sauce.
Ingredients
- Flank steak: 1 lb (450 g)
- Ripe avocado: 1 large, sliced
- Corn kernels: 1 cup (fresh or frozen)
- Quinoa: 1 cup (uncooked)
- Fresh cilantro: 1/2 cup, chopped
- Lime: 1, juiced
- Sour cream: 1/2 cup
- Garlic: 2 cloves, minced
- Salt: to taste
- Pepper: to taste
- Olive oil: 2 tablespoons (for cooking)
Instructions
- Take the flank steak out of the fridge 30 minutes before cooking and season with salt and pepper.
- Heat a skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, add another tablespoon of olive oil and sauté the corn for 5-7 minutes until golden and slightly charred.
- In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice to make the cilantro cream sauce.
- Assemble the bowl starting with quinoa, then add sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with extra cilantro.
Notes
- For best results, use fresh corn if available.
- Adjust the seasoning according to taste.
- This recipe can be made ahead; store components separately to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
