The Ultimate Steak & Avocado Bowl with Cilantro Cream Sauce
This high-protein Steak & Avocado Bowl features juicy flank steak and charred corn. It is the perfect healthy reset meal for your busy week.
Too hot to turn on the oven? This Steak & Avocado Bowl is for you.
It is fresh, bright, and seriously filling. You get juicy steak and creamy avocado in every bite. This is the ultimate healthy reset you need right now.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer nights. It packs a massive protein punch to keep you satisfied. You will love the restaurant-quality flavors made in your own kitchen.
It works perfectly for your weekly meal prep routine. The colors are vibrant and the textures are incredible. You get crispy charred corn and velvety sauce in one bowl.
How to Make It
Making this bowl is incredibly simple and fast. You just sear the steak and char the corn. The blender does all the work for the sauce. You can master this meal even on a Monday.
Ingredients You’ll Need
This dish uses fresh seasonal produce and simple pantry staples. High-quality steak makes all the difference here.
- 1.5 lbs flank steak, room temperature
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 2 tablespoons avocado oil
- 2 cups cooked quinoa or brown rice
- 2 cups frozen or fresh corn kernels
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 large avocado, pitted and sliced
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 0.5 cup Greek yogurt
- 0.5 cup fresh cilantro, stems removed
- 1 clove garlic, peeled
- 1 tablespoon fresh lime juice for sauce
- 1 tablespoon water to thin
Step-by-Step
- Season the flank steak generously with salt and black pepper on both sides.
- Heat 1 tablespoon of avocado oil in a heavy cast-iron skillet over medium-high heat.
- Sear the steak for 4 to 5 minutes per side for medium-rare doneness.
- Remove steak from heat and let rest for 10 minutes before slicing thinly.
- In the same skillet, add remaining oil and the corn kernels to char.
- Cook corn undisturbed for 3 minutes, then stir in paprika and lime juice.
- Blend Greek yogurt, cilantro, garlic, lime juice, and water until completely smooth.
- Divide the cooked grain base into four large serving bowls.
- Arrange sliced steak, corn, beans, tomatoes, and avocado over the grains.
- Drizzle the cilantro cream sauce evenly over each bowl and serve immediately.
Best Ways to Enjoy It
Serve this bowl warm for the best flavor experience. Add a squeeze of fresh lime right before eating. It pairs perfectly with a cold sparkling water. This is the best post-workout meal you can imagine.
Storage & Reheating
Store the steak and grains in airtight containers. Keep the cilantro cream sauce in a separate jar. It stays fresh in the fridge for three days. Do not freeze the fresh avocado or sauce. Reheat the steak gently to avoid overcooking it.
Tips for Best Results
- Always slice your steak against the grain for tenderness.
- Let the steak reach room temperature before you sear it.
- Use a cast-iron skillet for the perfect crust on the meat.
- Don’t skip the resting time for the steak juices.
- Thaw frozen corn completely before adding it to the pan.
- Adjust the water in the sauce for your preferred thickness.
- Use ripe avocados that give slightly when pressed gently.
Ways to Switch It Up
- Swap the flank steak for grilled chicken or shrimp.
- Use cauliflower rice for a lower carb option.
- Add pickled red onions for an extra tangy crunch.
- Try black rice for a stunning visual contrast.
FAQs
Can I make this ahead of time?
Yes, you can prep the components on Sunday. Just assemble the bowls right before you eat. Keep the sauce separate until serving time.
What if I don’t have a cast-iron skillet?
Any heavy-bottomed pan will work for this recipe. Just ensure it gets very hot before searing. You want that beautiful golden char on the steak.
You are going to obsess over this bowl! It is the fresh, high-protein dinner you deserve.
— Jasmine
Ingredients
Method
- Season the flank steak generously with salt and black pepper on both sides.
- Heat 1 tablespoon of avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.
- Sear the steak for 4 to 5 minutes per side for medium-rare; remove from heat and let rest for 10 minutes before slicing against the grain.
- In the same skillet, add the remaining oil and the corn kernels; cook undisturbed for 3 minutes to char, then stir in smoked paprika and lime juice.
- In a high-speed blender, combine Greek yogurt, cilantro, garlic, lime juice, and water; process until completely smooth and bright green.
- Divide the cooked grain base into four bowls.
- Arrange the sliced steak, roasted corn, black beans, cherry tomatoes, and avocado slices over the grains.
- Drizzle the cilantro cream sauce evenly over each bowl and serve immediately.
