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Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Ben Carraoli

Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce Recipe

I absolutely love making this Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce because it feels like a restaurant-quality meal right at home. The first time I tried it, I was amazed at how the creamy sauce brought everything together so beautifully. Every bite has juicy steak, sweet roasted corn, and buttery avocado in perfect balance.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak – Choose a piece with even thickness for consistent cooking. Let it come to room temperature before searing for juicier results.
  • 1 large ripe avocado sliced – Use an avocado that yields slightly when pressed but isn’t mushy. Slice it just before serving to keep it fresh and green.
  • 1 cup corn kernels fresh or frozen, thawed and patted dry – Fresh corn gives natural sweetness, but frozen works well if dried properly to help it roast instead of steam.
  • 1 cup quinoa uncooked, rinsed – Always rinse quinoa under cold water to remove its natural bitterness and ensure fluffy grains.
  • ½ cup fresh cilantro chopped – Fresh cilantro is key for that bright, herbaceous flavor in the sauce. Avoid wilted leaves.
  • 1 lime juiced – Fresh lime juice adds vibrant acidity and balances the richness of the steak and avocado.
  • ½ cup sour cream – Full-fat sour cream gives the creamiest texture. You can substitute Greek yogurt for a lighter option.
  • 2 garlic cloves minced (divided) – Freshly minced garlic enhances both the steak and sauce with bold flavor.
  • 1 teaspoon kosher salt or to taste – Season in layers for the best flavor.
  • ½ teaspoon freshly cracked black pepper – Adds subtle warmth and depth.
  • 2 tablespoons olive oil – Helps achieve a perfect sear on the steak and roast on the corn.

Method
 

  1. Start by rinsing the quinoa thoroughly under cold running water. This removes its natural coating, which can taste bitter.
  2. Add the rinsed quinoa to a pot with water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered until tender.
  3. Once done, let it rest for a few minutes before fluffing with a fork. This keeps the texture light and fluffy.
  4. Preheat your oven to a high temperature to encourage caramelization. Toss the corn kernels with olive oil, salt, and pepper.
  5. Spread them in a single layer on a baking sheet. Avoid overcrowding so they roast instead of steam.
  6. Roast until lightly charred and golden. The slight smokiness enhances the sweetness beautifully.
  7. Pat the flank steak dry with paper towels. Season generously with salt, pepper, and a little minced garlic.
  8. Heat a skillet over high heat and add olive oil. Sear the steak for several minutes per side until browned and cooked to your preferred doneness.
  9. Remove from heat and let it rest for at least 5 minutes. This step locks in juices before slicing.
  10. In a blender or bowl, combine sour cream, chopped cilantro, lime juice, remaining garlic, and a pinch of salt.
  11. Blend or whisk until smooth and creamy. Add a splash of water if you prefer a thinner consistency.
  12. Taste and adjust seasoning with extra lime or salt as needed. The sauce should be bright and slightly tangy.
  13. Start by adding a generous scoop of quinoa to each bowl. Spread it evenly as the base layer.
  14. Top with sliced steak, roasted corn, and fresh avocado slices. Arrange neatly for a vibrant presentation.
  15. Drizzle the cilantro cream sauce over everything and serve with lime wedges for an extra burst of freshness.

Notes

  • I always let the steak rest fully before slicing. Cutting too soon releases juices and makes it less tender.
  • I slice the steak against the grain. This keeps each bite soft and easy to chew.
  • I wait to cut the avocado until right before serving to prevent browning.
  • I taste the sauce twice—once after blending and once after resting. Sometimes it needs just a little more lime.
  • I spread the corn evenly while roasting so it gets that perfect charred flavor.