Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg