Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
A vibrant dish featuring juicy steak over rice, with creamy avocado and sweet roasted corn, topped with a refreshing cilantro cream sauce.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Bowl
- 2 cups cooked rice Choose white, brown, or cauliflower rice for a low-carb alternative.
- 1 large ripe avocado, sliced Adds a creamy and rich texture.
- 1/2 cup pickled red onions Optional, offers a zesty crunch.
- 1 medium jalapeno, sliced Optional, for added heat.
- 2 ears corn, husked Adds sweetness and delightful pops of flavor.
- 1 lb flank or sirloin steak Seasoned to perfection.
- 1 cup fresh cilantro Stems included for added flavor.
- 1 clove garlic Provides aromatic undertones.
- 1/2 cup sour cream or Greek yogurt For creaminess.
- 1 juiced lime Balances the richness of the dish.
- 1-2 tbsp olive oil Enhances flavors.
- Salt, to taste
- Optional: chili powder or smoked paprika For extra flavor depth.
Instructions
Preparation
- Begin by seasoning your steak with salt, pepper, and any optional spices you prefer.
- Grill or sear the steak on high heat for 4–5 minutes per side until it reaches your desired doneness.
- Let it rest, and then slice thinly against the grain.
Roasting Corn
- On a grill or in a pan, roast the corn until beautifully charred.
- Once cooled, cut the kernels off the cobs.
Making Cilantro Cream Sauce
- In a blender, combine fresh cilantro, sour cream, lime juice, garlic, olive oil, and a pinch of salt.
- Blend until smooth; thin with water if too thick.
Assembling
- Layer the components in bowls: rice, sliced steak, creamy avocado, roasted corn, and optional toppings.
- Drizzle with cilantro cream and finish with fresh lime juice.
Serving
- Serve warm and enjoy!
Notes
For a gourmet touch, let your steak rest longer for juiciness. Feel free to experiment with toppings like grilled bell peppers or cherry tomatoes. Serve in clear dishes for an appealing presentation.