Description
A vibrant bowl featuring savory steak, creamy avocado, and sweet roasted corn served over rice, topped with a refreshing cilantro cream sauce.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 ears corn, husked
- 1 ripe avocado, sliced
- 2 cups cooked rice (white, brown, or cauliflower)
- ½ cup pickled red onions (optional)
- 1 jalapeño, sliced (optional)
- Fresh lime wedges, for serving
- 1 cup fresh cilantro (stems included)
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 garlic clove, minced
- 1–2 tbsp olive oil
- Salt, to taste
- Optional: 1 small jalapeño or a pinch of cumin
Instructions
- Season the steak generously with salt and pepper.
- Preheat your cast iron skillet or grill over medium-high heat and add olive oil.
- Cook the steak for 4–5 minutes on each side for medium-rare. Use a meat thermometer to ensure it reaches 135°F.
- Let the steak rest for about 5 minutes.
- While the steak rests, roast the corn on the grill or in the skillet until lightly charred.
- Make the cilantro cream by blending cilantro, sour cream or Greek yogurt, lime juice, minced garlic, olive oil, and salt until smooth.
- Assemble the bowl starting with rice, followed by steak, avocado, roasted corn, pickled onions, and jalapeños.
- Drizzle with the cilantro cream and serve with a squeeze of fresh lime.
Notes
Customize with different proteins or veggies as desired. Make the cilantro cream and rice ahead of time for easier meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg