Description
A vibrant dish combining perfectly seared steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce, perfect for gatherings and casual meals.
Ingredients
Scale
- 1 1/2 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
- 1/2 tsp chili powder (optional)
- 3 ears fresh corn (or 2 cups frozen corn)
- 2 ripe avocados
- 1 cup cooked rice or quinoa
- For the Cilantro Cream Sauce:
- 1 cup sour cream
- 1/2 cup fresh cilantro, packed
- 2 green onions, rough chopped
- 1 jalapeño, seeds removed (optional)
- Juice of 1 lime
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your grill or grill pan over medium-high heat. Drizzle olive oil over the steak and season generously with kosher salt, black pepper, smoked paprika, garlic powder, and chili powder.
- Grill the steak, cooking for about 4-6 minutes per side for medium-rare. Let it rest for 5-10 minutes before slicing against the grain.
- Roast the corn: If using fresh corn, brush it with olive oil and season with salt and chili powder. Grill until lightly charred, about 10 minutes.
- Prepare the cilantro cream sauce by combining sour cream, cilantro, green onions, jalapeño, lime juice, garlic, salt, and black pepper in a mixing bowl. Blend until smooth.
- Assemble your bowls with a base of rice or quinoa, layer sliced steak, distribute roasted corn, and add sliced avocado. Top with cilantro cream sauce.
Notes
Marinate the steak a day in advance for deeper flavor. The cilantro cream sauce can be made ahead of time. Serve with optional extras like pickled onions or cotija cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg