Description
A bold and satisfying steak and avocado bowl with roasted corn and creamy cilantro sauce, perfect for dinner or meal prep.
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
- 3 ears fresh corn or 2 cups frozen corn
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp chili powder
- Pinch cayenne
- 1 cup sour cream
- 1/2 cup cilantro
- 2 green onions
- 1 jalapeño
- Juice of 1 lime
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 avocados
- 1 cup cooked rice or quinoa
- Pickled red onions
- Cotija cheese
- Lime wedges
- Radishes
- Fresh cilantro
Instructions
- Pat steak dry and season with oil and spices then rest 20 minutes
- Prepare cilantro cream sauce by blending all sauce ingredients until smooth
- Preheat oven to 425F and season corn with oil and spices
- Roast corn for 15 minutes until lightly charred
- Cook steak in a hot pan for 4 to 5 minutes per side
- Let steak rest for 5 minutes then slice against the grain
- Slice avocado and prepare rice or quinoa
- Assemble bowl with rice, corn, steak, and avocado
- Drizzle cilantro cream sauce and add toppings before serving
Notes
- Do not overcook steak to keep it tender
- Always rest steak before slicing
- Slice avocado just before serving to prevent browning
- Store components separately for best freshness
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5
- Sodium: 680
- Fat: 36
- Saturated Fat: 12
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 34
- Cholesterol: 90