Steak Avocado Corn (Print)
Steak, avocado and corn teamed up with cilantro cream for a fresh, creamy and filling bowl.
# Ingredients:
→ Main Stuff
01 -
170 g dry quinoa
02 -
250 g corn kernels, frozen or fresh
03 -
1 big ripe avocado, sliced up
04 -
450 g flank steak
→ Cilantro Cream Sauce
05 -
2 garlic cloves, minced
06 -
1 lime, squeezed for juice
07 -
30 g chopped fresh cilantro
08 -
125 ml sour cream
→ For Cooking & Flavor
09 -
2 tbsp olive oil, add more if you need
10 -
Black pepper, as much as you like
11 -
Salt, as much as you like
# Steps:
01 -
Spoon the cooked quinoa into bowls. Layer on the avocado slices, steak strips, and that roasted corn. Drizzle the cilantro cream over top and throw on extra cilantro if that’s your thing.
02 -
Grab a bowl and stir sour cream, cilantro, garlic, and the lime juice together until it's nice and smooth.
03 -
Pour in the leftover olive oil into the same pan. Dump in the corn and let it cook over medium-high for 5 to 7 minutes. You're looking for golden and toasted.
04 -
Once it's rested, cut the steak up against the grain into thin strips. This keeps it super tender.
05 -
Heat up 1 tablespoon olive oil in your pan on medium-high. Sear the steak for 4 to 5 minutes each side so it's medium-rare, or longer if you want. Let it rest on a cutting board for 5 minutes once done.
06 -
Pull the flank steak out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper.
# Notes:
01 -
Let the steak rest before you slice it. This keeps it juicy and soft.
02 -
Either fresh or frozen corn is cool. Fresh is a bit sweeter, though.
03 -
You can swap in different grains or proteins here if you want.