Steak Avocado Power Bowl Quick

This Steak and Avocado Power Bowl bursts with bright flavor and nutrition The combination of juicy perfectly seared steak crisp avocado golden corn and a zesty cilantro lime sauce creates a dinner that feels indulgent but is full of wholesome ingredients It is one of my favorite quick meals after a busy day because it packs protein and energy without feeling heavy

I first threw this bowl together one summer evening after grilling steak outdoors Now it has become a regular in my house because everyone can build their bowl just the way they like

Ingredients

• Flank steak: tender flavorful cut cooks quickly and stays juicy Choose steak with good marbling for tastier results
• Avocado: creamy texture provides nourishing healthy fats Look for avocados that yield slightly when pressed not too mushy
• Corn kernels: add natural sweetness and a satisfying crunch Fresh or frozen both work just make sure the kernels are plump and vibrant
• Quinoa: hearty protein rich base cooks fast Rinse it first to remove bitterness and look for light fluffy grains when done
• Fresh cilantro: bright herbal flavor brings life to the sauce Pick bunches with crisp green leaves and minimal stems
• Lime: delivers zing and balances the richness Squeeze fresh limes for the cleanest flavor
• Sour cream: creamy base for the sauce Use full fat for a richer taste or light for a lower calorie option
• Garlic: adds deep savoriness and aroma Use fresh cloves and mince finely for the brightest flavor
• Salt: a basic enhancer for every element Use kosher or sea salt for more pure taste
• Pepper: adds gentle heat and depth Buy whole black peppercorns and grind for a fresher kick
• Olive oil: brings out flavors and creates a luscious texture Seek out extra virgin varieties for fruity notes

Step by Step Instructions

Season and Rest the Steak:

Pat the flank steak dry then season generously with salt and pepper Let it rest for at least thirty minutes so it comes up to room temperature and absorbs the seasoning This helps create a juicy tender steak with a flavorful crust

Sear the Steak:

Heat olive oil in a large skillet over medium high until shimmering Place the steak in the pan and let it cook undisturbed for four to five minutes per side for medium rare Resist the urge to move it around you want a deep golden brown sear

Let It Rest and Slice:

After cooking transfer the steak to a cutting board and let it rest for a full five minutes This seals in juices Thinly slice the steak against the grain for the most tender bite The grain runs in lines across the steak so slice perpendicular to those lines

Roast the Corn:

Add more olive oil to the same skillet and increase heat slightly Toss in the corn kernels and spread them into a single layer Cook undisturbed for two to three minutes until caramelized before stirring Continue sautéing for a total of five to seven minutes until golden and slightly charred

Make the Cilantro Cream Sauce:

In a bowl combine sour cream chopped cilantro minced garlic and the juice from one lime Whisk until smooth and taste for seasoning The sauce should be tangy and fragrant If you love heat add a pinch of chopped jalapeño

Assemble the Power Bowl:

Spoon cooked quinoa into each bowl Top with slices of steak layer on the warm corn scatter avocado chunks over the top and drizzle generously with the cilantro cream sauce Garnish with extra cilantro if you like

Pin it

My go to ingredient here is avocado I love how its creaminess balances the juicy steak and sweet corn Once my daughter tried it with extra lime and told me it was the best dinner ever and now she asks for it every week

Storage Tips

Keep leftover components in separate airtight containers in the fridge Steak and corn will hold well for up to three days Avocado is best sliced fresh but you can brush cut pieces with lime juice to slow browning The cilantro cream sauce tastes even better on the second day

Ingredient Substitutions

If you cannot find flank steak skirt steak or sirloin both work beautifully For a plant based option use grilled portobello mushrooms or tofu Replace quinoa with brown rice or farro for a different texture and switch sour cream for Greek yogurt or a dairy free alternative

Serving Suggestions

This bowl is satisfying on its own but it shines with a handful of black beans for extra fiber or a sprinkle of cotija cheese for a salty finish Fresh pico de gallo or sliced radishes make a colorful garnish If serving a crowd set out all the toppings so everyone can customize their own bowl

Cultural or Historical Context

Power bowls have roots in health focused California and have become popular everywhere as a way to pack nutrients and flavors into one meal The classic pairing of steak and avocado is a nod to South American and Mexican cuisines where grilled meats corn and avocados are treasured staples

Frequently Asked Questions

→ How can I ensure the steak is juicy and tender?

Let the steak rest after cooking and slice it thinly against the grain. Marinating also helps enhance tenderness and flavor.

→ Can I use a different grain instead of quinoa?

Yes, rice, farro, or brown rice all make excellent bases for this bowl. Adjust cooking times as needed.

→ What are good vegetarian options for the protein?

Grilled portobello mushrooms or tofu are delicious alternatives. Add black beans for extra plant-based protein.

→ Is there a dairy-free sauce substitution?

Swap sour cream for a plant-based alternative or use a simple olive oil, cilantro, and lime vinaigrette.

→ How can I meal prep this bowl in advance?

Cook quinoa, roast corn, and prepare sauce ahead. Store steak, toppings, and sauce separately; assemble before serving.

→ What toppings pair well with this bowl?

Try cotija cheese, sliced bell peppers, jalapeños, or a squeeze of extra lime for added flavor and texture.