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 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat grill or grill pan to medium-high heat. Rub steak with olive oil, chili powder, cumin, salt, and pepper. Grill steak 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.
- Meanwhile, grill the corn on the preheated grill, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Cut kernels off the cob.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, and half of the chopped cilantro. Season with salt and pepper to taste. Set aside.
- In a large bowl, combine roasted corn, cherry tomatoes, red onion, and remaining cilantro. Toss gently.
- Divide the corn mixture among serving bowls. Top with sliced steak and avocado slices. Drizzle with cilantro cream sauce and serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of cayenne pepper to the steak rub or the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American