Description
A hearty and flavorful bowl featuring tender steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce.
Ingredients
- 1 lb flank steak
- 2 ears of corn, husked
- 1 large avocado, diced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat oven to 400°F. Rub corn with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes, turning once, until lightly charred. Let cool, then cut kernels off the cob.
- Season flank steak with cumin, chili powder, salt, and pepper. Heat remaining olive oil in a skillet over medium-high heat. Cook steak for 4-5 minutes per side until desired doneness. Let rest, then slice against the grain.
- In a small bowl, mix sour cream, cilantro, garlic, and lime juice. Season with salt and pepper to make the cilantro cream sauce.
- Assemble bowls: divide mixed greens, then top with sliced steak, avocado, roasted corn, cherry tomatoes, and red onion.
- Drizzle with cilantro cream sauce and serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add jalapeño to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American