Description
A vibrant and satisfying bowl featuring juicy steak, creamy avocado, and sweet roasted corn, all brought together with a zesty cilantro cream sauce. Perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb flank steak or sirloin
- 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 or Greek yogurt
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups cooked rice or quinoa (optional)
Instructions
- Season the steak generously with salt, pepper, cumin, and chili powder. Let it sit at room temperature for 15 minutes.
- Preheat a grill or grill pan over medium-high heat. Rub corn with a little olive oil and grill until charred, about 8-10 minutes, turning occasionally. Remove and let cool, then cut kernels off the cob.
- Grill the steak for 4-5 minutes per side for medium-rare, or to desired doneness. Remove and let rest for 5 minutes before slicing against the grain.
- In a small bowl, combine sour cream, mayonnaise, garlic, lime juice, and half of the chopped cilantro. Season with salt and pepper to taste. Mix well.
- If using rice or quinoa, divide among bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion.
- Drizzle with cilantro cream sauce and garnish with remaining cilantro. 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 sauce. Grilled chicken or shrimp can be substituted for steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American