Steak, Avocado, and Roasted Corn Bowl
A vibrant and flavorful dish combining grilled steak, creamy avocado, and roasted corn, topped with a tangy cilantro cream sauce.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the Bowl
- 2 cups Cooked Rice Your choice (white, brown, or cauliflower)
- 1 lb Steak (flank or sirloin) Juicy and satisfying
- 1 ripe Avocado Sliced for creamy texture
- 1/2 cup Pickled Red Onions Optional for tanginess
- 1 Jalapeño Sliced, optional to add heat
- 2 ears Fresh Corn Husked and roasted
- Fresh Lime Wedges For serving To add brightness
For the Cilantro Cream Sauce
- 1/2 cup Sour Cream or Greek Yogurt Creamy base for sauce
- 1 clove Garlic For flavor infusion
- 1 juice Lime Juice A zesty kick
- 1 cup Fresh Cilantro Includes stems for flavor
- 1-2 tbsp Olive Oil For blending sauce
- to taste Salt Enhances flavors
- 1 small Jalapeño or a pinch of cumin Optional for extra flavor
Instructions
Preparation
- Season your steak generously with salt, pepper, and any additional spices you prefer.
- Heat a grill or pan over medium-high heat, and cook the steak for 4–5 minutes on each side until seared.
- Let the steak rest for a few minutes, then slice it thinly against the grain.
- Grill or pan-roast the corn until it gets a nice char, then cool and cut the kernels off the cob.
Make the Cilantro Cream Sauce
- In a blender, combine the fresh cilantro, sour cream, garlic, lime juice, olive oil, and a pinch of salt.
- Blend until smooth and creamy, adding water if needed for desired consistency.
Assemble the Bowl
- In each bowl, layer the cooked rice, followed by the sliced steak.
- Add avocado slices, roasted corn, pickled onions, and jalapeños if using.
- Drizzle with cilantro cream sauce and finish with a squeeze of fresh lime.
Notes
For deeper flavors, marinate the steak for a few hours before cooking. Store leftovers separately in airtight containers.