Description
A vibrant bowl combining steak, avocado, roasted corn, and a creamy cilantro sauce, perfect for a nourishing meal.
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, packed
- 2 green onions, rough chopped
- 1 jalapeño (optional)
- Juice of 1 lime
- 1 garlic clove
- 2 ripe avocados
- 1 cup of cooked rice or quinoa
Instructions
- Season the steak generously with olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and chili powder (if using). Allow to marinate for at least 30 minutes.
- In a grill pan over medium-high heat, cook the marinated steak for about 5-7 minutes per side or until desired doneness.
- Prepare the corn by removing kernels from fresh cobs or using frozen corn. Sauté in a skillet with remaining olive oil, salt, and chili powder.
- Blend cilantro, sour cream, lime juice, garlic, and seasonings until smooth for the cilantro cream sauce.
- Slice the steak against the grain and assemble the bowl with cooked rice or quinoa, corn, sliced steak, green onions, jalapeño, and avocado. Top with cilantro cream sauce.
- Garnish with pickled red onions, crumbled cotija cheese, cilantro leaves, and lime wedges if desired.
Notes
Experiment with additional toppings or substitute grains based on preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Steak Bowl, Avocado, Roasted Corn, Cilantro Sauce, Healthy Meal