Description
A vibrant bowl featuring perfectly seared steak, creamy avocado, roasted corn, and a zesty cilantro cream sauce.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 ears corn, husked
- 1 ripe avocado, sliced
- 2 cups cooked rice (white, brown, or cauliflower)
- ½ cup pickled red onions (optional)
- 1 jalapeño, sliced (optional)
- Fresh lime wedges, for serving
- 1 cup fresh cilantro (stems included)
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 garlic clove
- 1–2 tbsp olive oil
- Salt to taste
- Optional: 1 small jalapeño or a pinch of cumin
Instructions
- Season your steak with salt and pepper. Optionally add chili powder or cumin.
- Cook the steak on a grill or sear over medium-high heat for about 4–5 minutes per side.
- Prepare the corn by grilling or pan-roasting until lightly charred.
- Blend the sauce ingredients in a blender until smooth and creamy.
- Assemble the bowl starting with rice, then top with steak, avocado, corn, and any optional toppings.
- Drizzle with cilantro cream sauce and serve with lime wedges.
Notes
Make-ahead tips: Prepare ingredients the night before for quick assembly. Cooked steak can stay fresh for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg