Description
A fulfilling bowl featuring tender ribeye steak, creamy avocado, and sweet roasted corn drizzled with a refreshing cilantro cream sauce.
Ingredients
Scale
- 1 lb ribeye steak
- 2 ripe avocados, diced
- 2 cups fresh corn (or 1 can, drained)
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp garlic powder
- 1/2 cup sour cream
- 2 tbsp olive oil (plus extra for drizzling)
- Salt and pepper to taste
Instructions
- Season the ribeye steak generously with salt, pepper, and garlic powder. Let it rest while you prepare the other ingredients.
- Heat two tablespoons of olive oil in a skillet over medium-high heat until shimmering. Sear the steak for about 4-5 minutes on each side until golden brown and cooked to your liking. Let it rest before slicing.
- Preheat your oven to 400°F (200°C). Place the corn on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for about 20 minutes until slightly charred.
- In a small bowl, mix together sour cream, chopped cilantro, lime juice, salt, and pepper until smooth.
- Chop the rested steak into bite-sized pieces. In bowls, layer roasted corn, diced avocado, and steak pieces. Drizzle generously with cilantro cream sauce.
Notes
Let the steak rest for at least five minutes before slicing to retain moisture. Adjust cilantro and lime juice in cream sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: steak bowl, avocado, roasted corn, cilantro cream sauce