Description
A vibrant and satisfying bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a tangy cilantro cream sauce. Perfect for a flavorful weeknight dinner.
Ingredients
- 1 lb flank steak
- 2 ears of corn, husked
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat grill or grill pan to medium-high heat. Rub steak with olive oil, salt, and pepper. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.
- While steak rests, grill corn on the same grill for about 5-7 minutes, turning occasionally, until lightly charred. Cut kernels off the cob.
- In a small bowl, combine sour cream, mayonnaise, lime juice, garlic, and half of the chopped cilantro. Mix well and season with salt and pepper to taste.
- To assemble bowls, divide sliced steak, roasted corn, avocado, cherry tomatoes, and red onion among four bowls. Drizzle with cilantro cream sauce and garnish with remaining cilantro.
- Serve immediately and enjoy!
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American