Delightful Steak Avocado Corn Bowl

• Flank steak: brings a tender meaty bite with nice marbling, look for thin fat layers from the fresh counter
• Ripe avocado: gives it creaminess and healthy fats, pick it soft but not mushy for max flavor
• Corn kernels: fresh or frozen is fine, you’ll get sweetness and toasty flavors — just check they’re fresh
• Quinoa: keeps you full with plant protein and a nutty touch, fair-trade and well-rinsed is best
• Sour cream: makes a silky base for the sauce, go for an organic, mild one
• Cilantro (fresh): adds a blast of green flavor, grab those really green, leafy bunches
• Lime juice: brightens things up with some tang, pick unwaxed organic limes if possible
• Garlic: layers in depth and punch, fresh-pressed or diced small is the way to go
• Salt and black pepper: boosts all the flavors, use fresh cracked or flaked as you like
• Olive oil: makes things sizzle and shine, a good-quality extra virgin is best for taste

Step-by-Step Guide

Slice and Rest the Steak:

After searing, set your steak on a board and rest for at least five minutes to lock in the juices. Once it’s done chilling, slice it thin against the grain.

Toast Up the Corn:

Using the leftover olive oil, toss in your corn kernels and toast them on medium heat for about five to seven minutes, stirring now and then. You want golden color and a light sweetness popping out.

Make the Cilantro Cream:

In a medium bowl, mix the sour cream with chopped cilantro, lime juice, and squeezed garlic. Mix it well until it’s a bright, dreamy green sauce packed with flavor.

Layer and Finish:

Spoon your cooked quinoa into four deep bowls. Add avocado slices, toasted corn, and steak strips over the top. Drizzle with cilantro sauce and top with more fresh cilantro if you’re into it.

Getting the Steak Ready:

Pull the flank steak out of the fridge so it sits to room temp for half an hour. Season both sides generously with salt and pepper.

Give the Steak a Sear:

Heat a big pan over medium-high to high. Splash in some olive oil and sear the steak four to five minutes on each side for a perfect crisp outside and juicy center. Go for your favorite doneness.

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Good to Know

Loads of protein and good-for-you fats. Great if you wanna make it ahead for meal prep. Fresh corn’s got the sweetest pop, but frozen totally works. I love the pairing of that juicy steak with herbs — it’s just next-level. I made the original for a family cookout and now we’ve tried tons of versions, everyone gets their own favorite add-in.

Storing Tips

You can keep all the pieces in separate containers. Steak and quinoa chill fine in the fridge, just mix everything up before you eat. The cilantro sauce stays fresh in a sealed container for up to two days — just give it a quick stir when you’re serving. Wait to slice the avocado till the last second so it stays green and crisp.

Ingredient Swaps

No flank steak, allergy or doing veggie? Try pan-seared mushrooms, fried tofu strips, or grilled halloumi instead. If you want more fiber, substitute whole grain rice for the quinoa. Parsley is a good swap for cilantro if that flavor’s too much. Swap in green onions for the garlic in the dressing if you want it milder.

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Best Serving Tips

Big, deep plates work great so you can really layer things up. Fresh cilantro on top and extra lime wedges pop both for looks and flavor. Toss on some chili rings or sesame if that’s your style. Makes a killer dinner for two, too.

Background and Ideas

The bowl draws inspiration from modern American grain bowls that mash up loads of textures and flavors into something easy and good for you. You can swap stuff around for the season or whatever’s in your pantry, and bowls like this are a staple in US city kitchens.

Recipe FAQs

→ What's the trick to super tender steak?

Let your steak hang out on the counter for half an hour before cooking. Season well, cook it up, then rest it five minutes. Slice it thin against the lines for tenderness.

→ Can I swap out quinoa for another grain?

Totally—try bulgur, couscous or even rice for the bowl base. Each one changes the vibe a little.

→ Is this bowl safe for folks who can't eat gluten?

Using quinoa and skipping gluten add-ins keeps it gluten-free. Just check any spice mixes to be sure they've got no gluten stuff hiding in them.

→ Is frozen corn fine as a swap?

Fresh corn pops with flavor, but frozen saves time and still works great here.

→ How do I make the cilantro-lime sauce really smooth?

Mix sour cream with finely chopped cilantro, squeeze in lime juice, toss in garlic and stir well. Zest a bit of lime over the top for even more zing.