Description
A vibrant and hearty bowl featuring juicy steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, all served over a bed of rice or greens for a satisfying meal.
Ingredients
- 1 lb flank or skirt steak, seasoned with salt and pepper
- 2 ears of corn, husked
- 1 avocado, sliced
- 1 cup cooked rice or quinoa
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 clove garlic, minced
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until charred. Let cool, then cut kernels off the cob.
- Season the steak with salt and pepper. Grill for 4-5 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- In a small bowl, mix sour cream, cilantro, lime juice, garlic, and a pinch of salt to make the cilantro cream sauce.
- Assemble bowls by dividing rice, sliced steak, roasted corn, avocado slices, and red onion among four bowls.
- Drizzle with cilantro cream sauce and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American