Steak, Avocado, And Roasted Corn Bowl With Cilantro Cream Sauce
This vibrant and flavorful Steak, Avocado, and Roasted Corn Bowl is topped with a creamy cilantro sauce. It's a perfect balance of protein, healthy fats, and fresh vegetables, making it ideal for a satisfying lunch or dinner.
Equipment
- 1 Grill or grill pan
- 1 Mixing bowls
- 1 Baking sheet
- 1 Measuring cups and spoons
- 1 Blender or food processor
- 1 Cutting board
Ingredients
- 1 lb steak (such as flank or sirloin)
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or rice (optional) For a heartier bowl.
- 1 lime, juiced
- for garnish fresh cilantro
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup fresh cilantro leaves
- 1 lime, juiced
- 1 clove garlic, minced
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the steak with olive oil and season with salt and pepper. Grill for about 5-7 minutes on each side, or until cooked to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
- While the steak is resting, spread the corn kernels on a baking sheet. Drizzle with olive oil, and sprinkle with chili powder and cumin. Roast in a preheated oven at 400°F (200°C) for about 15 minutes, or until slightly charred.
- In a mixing bowl, combine the sour cream, mayonnaise, cilantro leaves, lime juice, and minced garlic. Blend until smooth, and season with salt and pepper to taste.
- To assemble the bowls, start with a base of quinoa or rice (if using), then add sliced steak, roasted corn, diced avocado, and cherry tomatoes.
- Drizzle the cilantro cream sauce over the top and garnish with fresh cilantro and a squeeze of lime juice.
Notes
You can substitute the steak with grilled chicken or shrimp for a different protein option.
Feel free to add other toppings like cheese, black beans, or jalapeños for extra flavor and texture.