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Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce

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A protein-rich bowl featuring perfectly seasoned steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce.

Ingredients

Scale
  • 1 lb steak (such as flank or skirt)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup Greek yogurt
  • 1/2 cup sour cream
  • 1 cup fresh cilantro leaves
  • 1 jalapeño, seeded and chopped
  • 1 ear corn, roasted and kernels removed
  • 1 avocado, sliced

Instructions

  1. In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Whisk until well combined.
  2. Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring it’s well coated. Refrigerate for at least 30 minutes or up to 4 hours.
  3. While the steak is marinating, prepare the cilantro cream sauce by combining Greek yogurt, sour cream, cilantro, lime juice, garlic, jalapeño, and salt in a food processor or blender. Pulse until smooth and well combined.
  4. Taste and adjust seasoning if needed, adding more lime juice for tanginess or jalapeño for heat. Reserve 2 tablespoons of the sauce and thin with 1 tablespoon water for drizzling.
  5. Cook the steak on a grill or skillet over medium-high heat for about 4-5 minutes per side or until desired doneness. Let rest for 5 minutes, then slice thinly.
  6. Assemble the bowl by layering roasted corn, sliced avocado, and steak slices. Drizzle with cilantro cream sauce and serve immediately.

Notes

For more flavorful steak, lightly score the surface in a diamond pattern before marinating to enhance marinade penetration. Reserve some cilantro cream sauce thinned with water for a restaurant-quality drizzle finish.

Nutrition

Find it online: https://www.rapidrecipes.blog/steak-avocado-roasted-corn-bowl/