Description
This colorful and hearty steak bowl features tender steak, creamy avocado, roasted corn, and fluffy quinoa, all topped with a zesty cilantro cream sauce. A fresh, filling dinner ready in just 35 minutes.
Ingredients
→ Base
1 cup quinoa
2 cups water
1 teaspoon salt
→ Steak & Veggies
2 ribeye or sirloin steaks
1 tablespoon olive oil (for steak)
1½ cups corn (fresh grilled or frozen roasted)
1 large avocado, diced
Salt and pepper, to taste
→ Cilantro Cream Sauce
1 cup fresh cilantro leaves
½ cup Greek yogurt or sour cream
1 clove garlic
1 lime, juiced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon black pepper
Instructions
Cook Quinoa: Rinse quinoa well. In a pot, combine with water and 1 tsp salt. Bring to a boil, cover, and simmer for 15 minutes. Let cool.
Prepare Corn: Grill fresh corn and slice kernels off the cob, or roast frozen corn in a skillet with oil until lightly charred.
Cook Steak: Season steaks with salt and pepper. Heat cast-iron skillet with olive oil over high heat. Sear steaks 3–4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
Make Sauce: Blend cilantro, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper until smooth and creamy.
Assemble Bowls: Layer quinoa in bowls. Top with steak, roasted corn, and diced avocado. Drizzle with cilantro cream sauce. Garnish with fresh cilantro or lime wedges if desired.
Notes
Marinate steak in lime juice, garlic, and olive oil for 30 minutes for deeper flavor.
Resting steak after cooking helps retain juices.
Add jalapeño to the sauce for heat.
Make ahead: Store each component separately for 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Stovetop
- Cuisine: American
