Mediterranean Steak Avocado and Roasted Corn Bowl

This Mediterranean Steak Avocado and Roasted Corn Bowl has a tender and juicy texture. We prepare this bowl with seasoned steak, avocado, roasted corn, quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, herbs, and a creamy cilantro Greek yogurt sauce. This bowl has approximately 650 calories and 44 g of net carbs. We prepare this Mediterranean Steak, Avocado, and Roasted Corn Bowl in about 40 minutes. This Mediterranean Steak Avocado and Roasted Corn Bowl is ideal for healthy meal options, family dinners, meal prep, busy weeknights, casual gatherings, special occasions, and Mediterranean-style meal plans. You can refrigerate the prepared ingredients for almost four days, making this bowl convenient to prepare earlier. You can serve this bowl with Greek Tomato Salad, Tzatziki Cucumber Salad, Hummus, Garlic Roasted Broccoli, or Lemon Herb Couscous.

STATS:

• Course: Main Course, Bowl
• No. of Calories: 650 Kcal
• Diet: Mediterranean
• Prep Time: 20 minutes
• Cuisine: Mediterranean
• Cook Time: 20 minutes
• Size/serving: 1 bowl
• Method of Cooking: Stovetop
• Overall yields: 4
• Difficulty Level: Easy
• Total Time: 40 minutes

TOOLS:

• Skillet
• Tray
• Baking paper
• Mixing bowls
• Small food processor
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Tongs
• Meat thermometer
• Serving bowls

INGREDIENTS:

MEDITERRANEAN STEAK:

• ¾ tsp salt
• Sirloin steak, 1½ lb.
• Two tbsp. olive oil
• Lemon juice, two tbsp.
• 3 cloves garlic
• 1 tsp oregano
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp black pepper

BOWL:

• 2 cups quinoa
• 2 ears corn
• 1 large avocado
• 1 cup cherry tomatoes
• 1 cup cucumber
• ¼ tsp salt
• ¼ cup red onion
• ¼ cup parsley
• 2 tbsp Kalamata olives
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ¼ tsp black pepper

CILANTRO CREAM SAUCE:

• ½ cup Greek yogurt
• ⅛ tsp salt
• ¼ cup cilantro leaves
• 1 tbsp lime juice
• 1 garlic clove
• 1 tbsp olive oil
• 1–2 tbsp water
• ¼ tsp cumin
• ⅛ tsp black pepper

OPTIONAL GARNISHES:

• 1 tbsp feta cheese
• 1 tbsp cilantro
• Lemon or lime wedges
• Smoked paprika

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SIRLOIN STEAK:

• Sirloin steak will provide a tender, juicy texture and rich savory flavor to this bowl. As a replacement, you can use flank steak, strip steak, or lean ribeye.

OLIVE OIL:

• We use olive oil to provide healthy fats and a classic Mediterranean flavor. You can also use avocado oil or light olive oil.

LEMON JUICE:

• Lemon juice will add brightness and acidity to the steak marinade and fresh vegetables. Alternatively, you can use fresh lime juice or red wine vinegar.

GARLIC:

• Garlic will provide a strong savory flavor to the steak and cilantro cream sauce. As an alternative, you can use garlic powder or roasted garlic.

OREGANO:

• Oregano will provide an earthy, herbaceous Mediterranean flavor to the steak.

CUMIN:

• Cumin will provide a warm, slightly nutty flavor to the steak and sauce.

QUINOA:

• Quinoa will create a hearty base with a pleasant texture and nutty flavor. You can also use brown rice, farro, bulgur, or cauliflower rice.

CORN:

• Corn will add natural sweetness, vibrant color, and a lightly roasted flavor to the bowl. As an alternative, you can use roasted zucchini, bell peppers, or chickpeas.

AVOCADO:

• Avocado will provide a creamy texture and rich flavor to the bowl. Alternatively, you can use hummus or extra cucumber.

CHERRY TOMATOES:

• Cherry tomatoes will make the bowl juicy, fresh, and colorful with a slightly sweet flavor. You can replace them with diced Roma tomatoes or grape tomatoes.

CUCUMBER:

• Cucumber will provide a cool, crisp texture that balances the warm steak. As an alternative, you can use Persian cucumber or diced zucchini.

KALAMATA OLIVES:

• Kalamata olives will provide a salty, briny Mediterranean flavor to the bowl. You can also use green olives or capers.

GREEK YOGURT:

• Greek yogurt will create a creamy and tangy base for the cilantro sauce. Alternatively, you can use plain strained yogurt or unsweetened dairy-free yogurt.

CILANTRO:

• Cilantro will give the cream sauce a fresh, bright, and herbaceous flavor.

FETA CHEESE:

• Feta cheese will provide a salty, tangy flavor and creamy texture to the bowl.

INSTRUCTIONS:

PREPARE THE STEAK:

1. Put the steak in a dish and include the salt, olive oil, black pepper, lemon juice, cumin, minced garlic, smoked paprika, and oregano.
2. Garnish both sides of the steak with the marinade.
3. Leave the steak to marinate for almost fifteen minutes at a neutral temperature or chill it for more than eight hours for deeper flavor.

GREEK YOGURT SAUCE:

1. Include the black pepper, Greek yogurt, salt, cilantro, cumin, lime juice, olive oil, and
2. garlic in a blender.
3. We blend till silky and smooth, and include water, one tbsp. at a time, till the sauce has a pourable consistency.
4. Taste & adjust the pepper, lime juice, or salt as required, and chill till ready to eat.
5. Warm the oven to 425°Fahrenheit and distribute the corn kernels on a tray.
6. Add a small pinch of salt and pepper, along with one tablespoon of olive oil.

PREPARE THE CORN BOWL:

1. We roast for almost fifteen minutes till the kernels become caramelized around the corners.
2. Warm a pan and gently dry the steak using paper towel to eliminate the additional moisture.
3. Put it in a warm pan and cook for almost four minutes.
4. After the steak has cooled for nearly five minutes, and chop it into slices.
5. When the steak rests, stir the black pepper, cherry tomatoes, salt, cucumber, lemon juice, red onion, Kalamata olives, and parsley in a dish.
6. Slice the avocado first and then assemble the bowls.
7. Carefully mix it with a small squeeze of lemon juice to help retain its fresh flavor & slow browning.
8. Distribute the cooked quinoa uniformly in the 4 bowls.
9. Put the sliced steak, tomato-cucumber mixture, roasted corn, and avocado on the quinoa.
10. We drizzle every bowl carefully with cilantro cream sauce.
11. Garnish with a lime or lemon wedge, optional feta cheese, a sprinkle of smoked paprika, and fresh cilantro.
12. Serve quickly when the roasted corn and steak are hot.

TIPS:

• You could roast the corn till slightly browned, so the caramelized corners will deliver additional flavor.
• We cook the steak in portions if required.
• Leave the steak for almost ten minutes, so the juices will remain inside the meat.
• Include a tbsp. of hummus, feta, roasted red peppers, or olives for additional Mediterranean flavor.

SERVING SUGGESTIONS:

FRESH MEDITERRANEAN SIDES:

• Greek Tomato Salad
• Tzatziki Cucumber Salad
• Hummus
• Greek Village Salad
• Marinated Olives

ROASTED VEGETABLE SIDES:

• Garlic Roasted Broccoli
• Lemon Roasted Asparagus
• Grilled Zucchini
• Roasted Bell Peppers
• Mediterranean Eggplant

LIGHT GRAIN & BREAD SIDES:

• Lemon Herb Couscous
• Quinoa Tabbouleh
• Whole-Grain Pita
• Garlic Herb Flatbread
• Bulgur Pilaf

STORAGE INFORMATION:

FRIDGE:

• Put the cilantro cream sauce, steak, quinoa, vegetables, and roasted corn in a closed box. Chill the remaining within two hours of cooking and stock for three days.

FREEZER:

• Store the quinoa and cooked steak for longer than 80 to 90 days.

FAQs:

Will we utilize a different cut of steak?

• Yes, you can use lean ribeye, flank steak, top sirloin, or strip steak.

May we prepare the steak beforehand?

• Yes, you can marinate the steak a few hours earlier.

Could we prepare the cilantro sauce dairy-free?

• Yes, you can mix the avocado with a little olive oil, lime juice, garlic, and cilantro, or use an unsweetened non-dairy Greek-style yogurt for a creamy replacement.

NUTRITIONAL FACTS:

No. of Calories: 650 kcal

Sodium: 700 mg

Net Carbs: 44 g

Fiber: 10 g

Sugar: 8 g

Fats: 35 g

Proteins: 46 g

Portion Size: 1 bowl

Total Carbs: 54 g