Description
A fresh and satisfying bowl featuring juicy seared steak, creamy avocado, sweet corn, fluffy quinoa, and a zesty cilantro-lime cream sauce.
Ingredients
Units
Scale
- 170 g dry quinoa
- 250 g corn kernels (fresh or frozen)
- 1 large ripe avocado, sliced
- 450 g flank steak
- 2 tbsp olive oil, plus more if needed
- 2 garlic cloves, minced
- Juice of 1 lime
- 30 g fresh cilantro, finely chopped
- 125 ml sour cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook quinoa according to package directions, fluff, and set aside.
- Heat a skillet with a drizzle of olive oil and cook the corn until warmed through and lightly golden. Set aside.
- In a small bowl, whisk together sour cream, lime juice, minced garlic, chopped cilantro, salt, and black pepper to create the cilantro cream sauce.
- Season the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steak for 3–5 minutes per side, or until cooked to desired doneness. Let rest and slice thinly.
- Slice the avocado.
- Assemble bowls with quinoa, sliced steak, corn, and avocado. Drizzle with the cilantro cream sauce and serve immediately.
Notes
- You can swap flank steak for sirloin, skirt steak, or grilled chicken.
- For extra flavor, char the corn in a hot skillet without stirring for the first minute.
- Make it lighter by using Greek yogurt instead of sour cream.