Vibrant Steak Avocado Corn Bowl with Cilantro Cream Sauce
Juicy flank steak, creamy avocado, and charred corn served over quinoa with zesty cilantro cream sauce. A 35-minute gluten-free meal packed with flavor.
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Cooking tools:
- Cast iron skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Stove
- Spatula
- Spoon
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 450 g flank steak
- 1 large ripe avocado, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup uncooked quinoa
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup sour cream
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
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