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A vibrant steak and avocado bowl with charred corn, black beans, and green cilantro sauce

Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 685
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Season the flank steak generously with salt and black pepper on both sides.
  2. Heat 1 tablespoon of avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.
  3. 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.
  4. 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.
  5. In a high-speed blender, combine Greek yogurt, cilantro, garlic, lime juice, and water; process until completely smooth and bright green.
  6. Divide the cooked grain base into four bowls.
  7. Arrange the sliced steak, roasted corn, black beans, cherry tomatoes, and avocado slices over the grains.
  8. Drizzle the cilantro cream sauce evenly over each bowl and serve immediately.