Steak Avocado Power Bowl Easy (Print Version)
# Ingredients:
→ Main Components
01 -
450 g flank steak
02 -
1 large avocado
03 -
160 g corn kernels
04 -
170 g quinoa, uncooked
→ Cilantro-Lime Cream
05 -
120 ml sour cream
06 -
30 g fresh cilantro
07 -
1 lime, juiced
08 -
2 garlic cloves
→ Seasoning & Oils
09 -
Salt, as needed
10 -
Black pepper, as needed
11 -
30 ml olive oil, divided
# Instructions:
01 -
Generously season flank steak with salt and freshly cracked black pepper. Allow to rest at room temperature for 30 minutes.
02 -
Heat half the olive oil in a large skillet over medium-high heat. Sear steak for 4–5 minutes per side until medium-rare or desired doneness is achieved.
03 -
Transfer steak to a plate, tent with foil, and let rest for 5 minutes. Slice thinly against the grain for optimal tenderness.
04 -
Add remaining olive oil to the same skillet. Sauté corn kernels over medium-high heat for 5–7 minutes or until golden and slightly charred. Set aside.
05 -
In a blender or mixing bowl, combine sour cream, cilantro, lime juice, and garlic. Blend or stir until smooth and creamy.
06 -
Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa with double the volume of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
07 -
Divide cooked quinoa between serving bowls. Top with sliced steak, roasted corn, and avocado slices. Drizzle generously with cilantro-lime cream before serving.
# Notes:
01 -
For enhanced flavour, marinate steak for at least 30 minutes in olive oil, lime juice, garlic, and herbs.
02 -
Add black beans, roasted bell peppers, or a sprinkle of cotija cheese for additional texture and taste.
03 -
For a vegan adaptation, substitute steak with grilled portobello mushrooms and use a plant-based sour cream alternative.