Description
A hearty and flavorful bowl featuring tender steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce. Perfect for a satisfying and healthy meal.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 2 ripe avocados, sliced
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tablespoon honey
- 4 cups baby spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco or feta cheese
Instructions
- Preheat oven to 400°F (200°C). Spread corn kernels on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15-20 minutes until lightly charred and tender.
- In a small bowl, combine Greek yogurt, chopped cilantro, minced garlic, lime juice, honey, salt, and pepper. Mix well to create the cilantro cream sauce. Set aside.
- Season sliced steak with paprika, garlic powder, salt, and pepper. Heat a skillet or grill pan over medium-high heat and cook steak slices for 3-4 minutes per side until desired doneness. Let rest for 5 minutes.
- Assemble bowls: divide baby spinach or mixed greens among serving bowls. Top with sliced avocado, roasted corn, cherry tomatoes, and cooked steak.
- Drizzle cilantro cream sauce over each bowl and finish with crumbled queso fresco or feta cheese. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne or chipotle powder to the steak seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American