Description
A vibrant and hearty bowl featuring juicy steak, creamy avocado, and sweet roasted corn, all topped with a zesty cilantro cream sauce. Perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb flank steak
- 2 ears corn, husked
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 jalapeño, seeded and minced (optional)
- For the Cilantro Cream Sauce: 1 cup fresh cilantro, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 clove garlic, 1 tbsp lime juice, salt and pepper to taste
- Cooked rice or quinoa for serving
- Olive oil, salt, and pepper for seasoning
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 to desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.
- While steak rests, grill corn until charred on all sides, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
- In a blender or food processor, combine cilantro, sour cream, mayonnaise, garlic, lime juice, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
- To assemble bowls, start with a base of cooked rice or quinoa. Top with sliced steak, roasted corn, avocado, cherry tomatoes, red onion, and jalapeño if using. Drizzle generously with cilantro cream sauce.
Notes
You can customize the seasonings to taste. For a spicier kick, add more jalapeño or a pinch of cayenne pepper to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American