Introduction to Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
There’s something magical about a bowl filled with vibrant colors and bold flavors. The Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is just that—a delightful mix that’s as satisfying as it is nutritious. Whether you’re coming home after a long day or looking to impress friends at a weekend gathering, this dish is your go-to solution. It’s quick to whip up, yet feels like a gourmet meal. Trust me, once you try it, you’ll want to make it a regular on your dinner table!
Why You’ll Love This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
This bowl is a culinary dream come true! It’s not just about the incredible taste; it’s also about how effortlessly it comes together. In just 45 minutes, you can serve a dish that looks and tastes like it took hours to prepare. The combination of juicy steak, creamy avocado, and sweet roasted corn creates a flavor explosion that will leave everyone asking for seconds. Plus, it’s gluten-free!
Ingredients for Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Gathering the right ingredients is half the fun of cooking! For this Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce, you’ll need a mix of fresh and flavorful components that come together beautifully.
Flank steak: This cut is perfect for grilling or searing, offering a rich flavor and tenderness when cooked right.
Garlic powder: A staple in my kitchen, it adds a savory depth without the fuss of fresh garlic.
Onion powder: This brings a subtle sweetness and enhances the overall flavor profile.
Smoked paprika: It adds a smoky, earthy note that elevates the dish to new heights.
Salt and pepper: Essential for seasoning, they help bring out the natural flavors of the ingredients.
Olive oil: A healthy fat that’s perfect for cooking and drizzling, adding richness to the dish.
Corn kernels: Fresh, frozen, or canned, corn adds sweetness and a delightful crunch.
Avocado: Creamy and nutritious, it balances the dish with its smooth texture.
Cherry tomatoes: These little bursts of flavor add freshness and color to your bowl.
Quinoa or brown rice: A hearty base that makes the meal filling and nutritious.
Fresh cilantro: This herb brings a bright, zesty flavor that ties everything together.
Sour cream: It adds creaminess and tang, perfect for the cilantro cream sauce.
Lime juice: A splash of acidity that brightens the flavors and adds a refreshing kick.
For those looking to spice things up, consider adding diced jalapeños or a splash of hot sauce to the cilantro cream sauce. If you prefer a different protein, grilled chicken or tofu can be great substitutes. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Creating this delicious Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is a straightforward process. Follow these steps, and you’ll have a meal that’s not only tasty but also visually stunning. Let’s dive in!
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. This step is crucial for even cooking. A hot oven ensures that your corn roasts perfectly, developing that sweet, caramelized flavor we all love. Trust me, you don’t want to skip this part!
Step 2: Season the Flank Steak
Next, it’s time to season the flank steak. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper all over the meat. Rub the spices in well. This seasoning process is key; it infuses the steak with flavor, making every bite a delight. Let it sit for a few minutes to absorb those tasty spices.
Step 3: Sear the Steak
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak. Sear it for about 4-5 minutes on each side for a perfect medium-rare. The goal is to create a beautiful crust while keeping the inside juicy. Use a meat thermometer if you have one; 130°F is your target for medium-rare. Once done, let it rest for 5 minutes before slicing.
Step 4: Roast the Corn
While the steak rests, spread the corn kernels on a baking sheet. Drizzle with the remaining olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes. This roasting process enhances the corn’s natural sweetness and adds a lovely golden color. You’ll love the aroma that fills your kitchen!
Step 5: Prepare the Cilantro Cream Sauce
In a small bowl, mix together sour cream, lime juice, and chopped cilantro. This cilantro cream sauce is where the magic happens! It adds a fresh, zesty kick that complements the steak and corn beautifully. Taste it and adjust the salt if needed. You want it to be bright and flavorful!
Step 6: Assemble the Bowls
Now comes the fun part—assembling your bowls! Start with a base of cooked quinoa or brown rice. Top it with sliced steak, roasted corn, diced avocado, and halved cherry tomatoes. Drizzle the cilantro cream sauce generously over the top. The colors and textures will make your dish pop, and the flavors will dance on your palate!
Tips for Success
Let the steak rest after cooking; this keeps it juicy and tender.
Use fresh ingredients for the best flavor, especially the cilantro and avocado.
Don’t overcrowd the baking sheet when roasting corn; this ensures even cooking.
Adjust the seasoning in the cilantro cream sauce to your taste; a little extra lime can brighten it up!
Prep your ingredients ahead of time to streamline the cooking process.
Equipment Needed
Skillet: A cast-iron skillet works wonders, but any large skillet will do.
Baking sheet: Use a rimmed baking sheet for roasting corn; a regular one works too.
Meat thermometer: Handy for checking steak doneness, but you can use the touch test.
Mixing bowl: Any bowl will suffice for the cilantro cream sauce.
Variations
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the cilantro cream sauce for an extra kick.
Vegetarian Option: Substitute the flank steak with grilled portobello mushrooms or marinated tofu for a hearty plant-based meal.
Grain Swap: Use cauliflower rice instead of quinoa or brown rice for a low-carb alternative.
Herb Variations: Experiment with different herbs like parsley or basil in the cilantro cream sauce for a unique twist.
Seasonal Veggies: Incorporate seasonal vegetables like bell peppers or zucchini for added nutrition and flavor.
Serving Suggestions
Side Salad: Pair with a light mixed greens salad dressed in a simple vinaigrette for a refreshing contrast.
Drink Pairing: Enjoy with a chilled lager or a zesty margarita to complement the flavors.
Presentation: Serve in colorful bowls to enhance the visual appeal and make the meal feel festive.
FAQs about Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Curious about this delicious dish? Here are some common questions I often hear about the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.
Can I use a different cut of steak?
Absolutely! While flank steak is my go-to for its flavor and tenderness, you can also use sirloin or ribeye. Just adjust the cooking time based on the thickness of the cut.
How can I make this bowl vegetarian?
For a vegetarian twist, swap the steak for grilled portobello mushrooms or marinated tofu. Both options provide a hearty texture and absorb flavors beautifully.
What can I substitute for quinoa or brown rice?
If you’re looking for a low-carb option, cauliflower rice works great! You can also use farro or barley for a different grain experience.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just keep the cilantro cream sauce separate to maintain freshness.
Can I prepare the cilantro cream sauce in advance?
Yes! You can make the cilantro cream sauce a day ahead. Just store it in the fridge, and give it a good stir before serving to refresh the flavors.
Final Thoughts
Cooking the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is more than just preparing a meal; it’s about creating an experience. The vibrant colors and bold flavors come together to make every bite a celebration. Whether you’re enjoying it solo after a long day or sharing it with friends, this dish brings joy and satisfaction. It’s a reminder that good food doesn’t have to be complicated. With just a few fresh ingredients and a little love, you can create something truly special. So, roll up your sleeves and dive into this culinary adventure!
A delicious and nutritious bowl featuring seasoned flank steak, fresh avocado, roasted corn, and a zesty cilantro cream sauce.
Ingredients
Scale
1 pound flank steak
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil, divided
2 cups corn kernels (fresh, frozen, or canned)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cup cooked quinoa or brown rice
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
1 tablespoon lime juice
Instructions
Preheat the oven to 400°F.
Season the flank steak with garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spices into the meat evenly.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned steak and sear for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing.
While the steak is resting, spread the corn kernels on a baking sheet. Drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until golden brown.
In a small bowl, mix together the sour cream, lime juice, and chopped cilantro to create the cilantro cream sauce. Season with salt to taste.
To assemble the bowls, divide the cooked quinoa or brown rice among four bowls. Top with sliced steak, roasted corn, diced avocado, and cherry tomatoes. Drizzle with cilantro cream sauce before serving.
Notes
For a spicier kick, add diced jalapeños or a splash of hot sauce to the cilantro cream sauce.
Substitute the flank steak with grilled chicken or tofu for a different protein option.
