Description
A colorful and hearty bowl featuring perfectly seared steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce.
Ingredients
Scale
- 1 ½ lbs flank steak or ribeye
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
- 3 ears of fresh corn (or 2 cups frozen corn)
- 1 cup sour cream
- ½ cup fresh cilantro
- 2 green onions
- 1 jalapeño (optional)
- Juice of 1 lime
- 2 ripe avocados
- 1 cup cooked rice or quinoa
- Pickled red onions (optional)
- Crumbled cotija cheese (optional)
- Extra lime wedges (optional)
- Sliced radishes & fresh cilantro leaves (optional)
Instructions
- Marinate the steak by mixing olive oil, salt, pepper, smoked paprika, garlic powder, and chili powder in a bowl. Apply to the steak and let it marinate for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Place the corn on a baking sheet, drizzle with olive oil, and sprinkle with salt and chili powder. Roast for 20–25 minutes until golden.
- Prepare the cilantro cream sauce by blending sour cream, cilantro, green onions, jalapeño, lime juice, and seasoning until smooth.
- Heat a cast-iron skillet or grill pan over medium-high heat. Add the marinated steak and sear for 5-7 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.
- Assemble the bowls with a base of cooked rice or quinoa, followed by sliced steak, roasted corn, and avocado chunks. Drizzle with the cilantro cream sauce and garnish as desired.
- Serve and enjoy your flavorful bowls with friends and family!
Notes
Customize your bowl with additional toppings or by swapping grains for a delicious variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 80mg