Description
A vibrant and satisfying bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce.
Ingredients
Scale
For the Crust:
- 1 lb flank steak, sliced
- 2 ears corn, husked
- 2 ripe avocados, sliced
- 1 cup cooked quinoa
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat grill or broiler. Brush corn with olive oil and grill until charred, about 10 minutes. Let cool, then cut kernels from cob.
- Season steak with cumin, chili powder, salt, and pepper. Grill or pan-sear to desired doneness, about 4-6 minutes per side. Let rest, then slice thinly.
- In a small bowl, mix sour cream, cilantro, lime juice, and a pinch of salt to make the cilantro cream sauce.
- Assemble bowls: divide quinoa among bowls, top with sliced steak, roasted corn, and avocado slices. Drizzle with cilantro cream sauce and serve.
Notes
You can customize the seasonings to taste.