The intoxicating aroma of sizzling flank steak fills the kitchen, transporting me straight to vibrant street markets, where the sounds of laughter and lively chatter blend with the sizzle of cooking. Today, I’m excited to share my take on a delightful dinner staple: the Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce. This gluten-free dish not only brings bold Tex-Mex flavors to the table but also makes weeknight meals a breeze—all ready in just 35 minutes! Imagine tender slices of steak paired with creamy avocado and sweet roasted corn, drizzled with a zesty cilantro cream sauce. Perfect for busy nights, this quick dinner option is sure to become a family favorite. Ready to enjoy a bowl of comfort that satisfies both your cravings and your schedule? Let’s get cooking!
Why is This Bowl Unforgettable?
Vibrant flavors ignite your taste buds with every bite of this Steak Avocado Roasted Corn Bowl. Quick and easy to prepare, it’s the perfect solution for busy weeknights, ready in just 35 minutes! Versatile options let you customize the dish; whether you’re craving vegetarian or gluten-free, everyone can enjoy. Serve it with a side of crispy tortilla chips or fresh pico de gallo for extra crunch and zest. Elevate your meals effortlessly, and experience bold Tex-Mex cuisine that’s sure to impress for a flavorful change!
Steak Avocado Roasted Corn Bowl Ingredients
For the Bowl
• Flank Steak (1 lb) – A flavorful main protein; skirt steak or sirloin work as great substitutes.
• Corn (2 cups) – Sweet and crunchy; fresh corn adds the brightest flavor, but frozen works just as well.
• Quinoa (1 cup) – The hearty base that makes the bowl feel substantial; brown rice or cauliflower rice are excellent alternatives.
• Avocado (1 large) – Adds a creamy texture and healthy fats; don’t forget to pick a ripe one for maximum creaminess!
For the Cilantro Cream Sauce
• Sour Cream (1/2 cup) – The silky base for the sauce; Greek yogurt or coconut yogurt can create a dairy-free version.
• Cilantro (1/4 cup, chopped) – Brings fresh flavor to the sauce; if cilantro isn’t your thing, basil or parsley will brighten it up nicely.
• Garlic (2 cloves, minced) – A must for flavor depth; use freshly minced for the best taste.
• Lime Juice (2 tbsp) – Adds necessary acidity and brightness to the sauce; adjust the quantity to suit your preference.
Explore the vibrant flavors of this Steak Avocado Roasted Corn Bowl with Cilantro Cream, which is sure to be a hit at your dinner table!
Step‑by‑Step Instructions for Steak Avocado Roasted Corn Bowl with Cilantro Cream
Step 1: Prepare the Steak
Start by removing the flank steak from the fridge to let it rest at room temperature for about 30 minutes; this ensures even cooking. Generously season the steak with salt and pepper on both sides, allowing the flavors to penetrate the meat while you get the skillet ready.
Step 2: Cook the Steak
Heat a skillet over medium-high heat until it’s hot, about 3-4 minutes. Once heated, carefully place the seasoned steak in the skillet, searing it for 4-5 minutes on each side until it develops a beautifully browned crust and reaches a medium-rare internal temperature of 135°F.
Step 3: Rest the Steak
Once cooked to your liking, remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period helps retain the juices. After resting, slice the steak thinly against the grain to achieve tender pieces perfect for your Steak Avocado Roasted Corn Bowl.
Step 4: Sauté the Corn
Using the same skillet (don’t waste that flavor!), reduce the heat to medium and add a splash of olive oil. Add 2 cups of corn and sauté for 5-7 minutes, stirring occasionally. The corn will start to turn golden and char ever so slightly, enhancing its sweetness and adding a delightful crunch to your bowl.
Step 5: Prepare the Cilantro Cream Sauce
In a mixing bowl, combine 1/2 cup of sour cream, 1/4 cup of chopped cilantro, minced garlic, and 2 tablespoons of lime juice. Stir until the mixture is smooth and creamy, tasting for balanced acidity. This Cilantro Cream Sauce will bring a zesty kick to your Steak Avocado Roasted Corn Bowl, tying all the flavors together beautifully.
Step 6: Assemble the Bowl
To create your vibrant Steak Avocado Roasted Corn Bowl, start with a scoop of cooked quinoa as your base. Layer on the sliced steak, followed by the sautéed corn and chunks of creamy avocado. Drizzle the cilantro cream sauce generously over the top to finish. This colorful assembly not only looks inviting but also captures the essence of the bold Tex-Mex flavors.
Storage Tips for Steak Avocado Roasted Corn Bowl
Fridge: Store leftovers in airtight containers for up to 3 days. This ensures the flavors remain fresh and enjoyable for a quick and delicious meal.
Freezer: You can freeze portions of quinoa, steak, and corn for up to 2 months. Always keep the avocado separate, as it doesn’t freeze well and is best enjoyed fresh.
Reheating: When ready to enjoy, gently reheat quinoa, steak, and corn in the microwave or on the stovetop, ensuring they are heated through without overcooking.
Avoiding Soggy Components: To maintain texture, add the avocado just before serving your Steak Avocado Roasted Corn Bowl for the ultimate fresh taste experience.
Make Ahead Options
These Steak Avocado Roasted Corn Bowls are perfect for busy home cooks looking to save time! You can prepare the quinoa, sauté the corn, and make the Cilantro Cream Sauce up to 3 days in advance. Store each component separately in airtight containers in the refrigerator to maintain their freshness. For optimal quality, keep the avocado whole until ready to serve, as this prevents browning. When you’re ready to enjoy your meal, simply heat the quinoa and corn together in a skillet for a few minutes, slice the steak, and assemble the bowls with your prepped ingredients. Just like that, you’ll have a vibrant, delicious dinner ready in no time!
What to Serve with Steak Avocado Roasted Corn Bowl
Brighten your dinner table with delicious options that complement the vibrant flavors of this dish.
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Crispy Tortilla Chips: These chips add a satisfying crunch that contrasts beautifully with the creamy avocado and tender steak. Perfect for scooping up any bits left in your bowl!
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Fresh Pico de Gallo: This zesty salsa pulls in additional freshness with tomatoes, onions, and jalapeños, cutting through the richness of the cilantro cream sauce for a well-rounded bite.
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Grilled Mexican Street Corn: This sweet and smoky side dish elevates your meal; use cotija cheese and lime for a burst of flavors that harmonizes with the bowl.
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Simple Black Bean Salad: A chilled salad of black beans, red onion, and cilantro contributes protein and a delightful bite, creating a fiber-rich companion to the steak bowl.
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Guacamole: For an extra layer of creaminess, serve a side of guacamole; the rich avocado flavor enhances the bowl while adding a delightful texture.
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Margaritas: Pair this hearty dish with a refreshing margarita to balance the bold flavors. The citrusy notes will elevate your dining experience.
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Zesty Lime Rice: Serve fluffy rice tossed with lime zest and cilantro as a bright and light side; its citrus notes complement the entire dish beautifully.
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Grilled Veggies: Smoky, seasoned vegetables like bell peppers and zucchini offer a fresh and colorful addition, enhancing the meal’s visual appeal and taste.
Steak Avocado Roasted Corn Bowl Variations
Feel free to let your creativity shine as you customize this flavorful bowl to fit your taste and dietary needs!
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Vegetarian Option: Replace steak with grilled veggies or tofu for a plant-based delight. Incorporating bell peppers and zucchini can add both color and nutrients.
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Corn Substitution: Use roasted poblano peppers instead of corn for a smoky twist. Their unique flavor will elevate your dish and add a spicy kick.
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Base Swap: Swap quinoa for brown rice or cauliflower rice. Each base provides a different texture and flavor profile, adapting the bowl to your preference.
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Dairy-Free Sauce: Swap sour cream for coconut yogurt or cashew cream for a dairy-free sauce. This alternative lends a unique richness without compromising on flavor.
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Extra Flavor: Fold in some diced jalapeños into the corn mixture for an added heat element. This adjustment turns up the vibrant flavor profile perfect for spice lovers.
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Crunch Factor: Top your bowl with crunchy items like pumpkin seeds, tortilla strips, or fresh salsa for an extra texture twist. Each bite will provide a satisfying crunch that complements the creamy elements.
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Herb Variation: Instead of cilantro, try using fresh basil or parsley in the cream sauce. Both herbs offer delightful freshness and a subtle fragrance that can transform the dish.
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Add Some Beans: Incorporate black beans or chickpeas to the bowl for added protein. They bring a hearty touch and make the meal even more filling.
These variations are simple yet impactful, allowing you to enjoy your Steak Avocado Roasted Corn Bowl in countless delicious ways! If you’re looking for other quick dinner options, the Garlic Butter Steak and Shrimp Bowl Corn are fantastic recipes to try.
Expert Tips for Steak Avocado Roasted Corn Bowl
• Resting the Steak: Allow the steak to rest for at least 5 minutes after cooking to keep it juicy and tender.
• Check the Temperature: Use a meat thermometer for perfect doneness; aim for 135°F for medium-rare to avoid overcooking.
• Slice Against the Grain: Always slice the steak against the grain to enhance tenderness, making each bite more enjoyable.
• Avoid Soggy Avocado: Add avocado right before serving to prevent browning and maintain its creamy texture in your Steak Avocado Roasted Corn Bowl.
• Customize the Sauce: Feel free to add a pinch of salt or extra lime juice to the cilantro cream sauce for a flavor boost tailored to your taste!
• Store Separately: To keep leftovers fresh, store components like quinoa, steak, and corn in separate airtight containers; add avocado just before eating.
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce Recipe FAQs
What should I look for when selecting avocados?
Choose avocados that are slightly soft to the touch but not mushy. A ripe avocado will yield gently when pressed. If you see dark spots all over the skin, that may indicate overripeness.
How should I store leftovers of the Steak Avocado Roasted Corn Bowl?
Refrigerate any leftovers in airtight containers for up to 3 days. Be sure to store each component—quinoa, steak, corn, and avocado—separately to maintain freshness and prevent sogginess.
Can I freeze components of this bowl?
Absolutely! You can freeze portions of quinoa, steak, and corn for up to 2 months. However, keep the avocado separate because it doesn’t freeze well. When ready to enjoy, thaw the cooked items in the fridge overnight and reheat gently before assembling your bowl.
What if my steak comes out tough?
That’s a great question! If your steak turns out tough, it could be due to overcooking or not slicing against the grain. To improve your next attempt, try using a meat thermometer to check for doneness; aim for medium-rare at 135°F. Also, remember to let the steak rest before slicing to allow the juices to redistribute.
Is this recipe suitable for people with dietary restrictions?
Yes! This Steak Avocado Roasted Corn Bowl is gluten-free. For a vegetarian option, substitute the steak with grilled veggies or tofu. You can also create a dairy-free version of the cilantro cream sauce by using coconut yogurt or cashew cream. It’s very adaptable!
How long will the cilantro cream sauce last in the fridge?
The cilantro cream sauce can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before using, and adjust the lime juice and seasoning after storing if needed.
Steak Avocado Roasted Corn Bowl with Cilantro Cream Bliss
Ingredients
Equipment
Method
- Remove the flank steak from the fridge and let it rest at room temperature for about 30 minutes.
- Season the steak generously with salt and pepper on both sides.
- Heat a skillet over medium-high heat for 3-4 minutes.
- Sear the seasoned steak in the skillet for 4-5 minutes on each side until browned and medium-rare.
- Remove the steak and let it rest for 5 minutes before slicing thinly against the grain.
- In the same skillet, reduce heat to medium, add olive oil, and sauté 2 cups of corn for 5-7 minutes.
- Combine sour cream, cilantro, minced garlic, and lime juice in a mixing bowl; stir until smooth.
- To assemble, add quinoa to bowls, layer sliced steak, sautéed corn, and avocado, and drizzle with cilantro cream.
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