Description
A delicious and vibrant bowl featuring steak, avocado, roasted corn, and a creamy cilantro sauce. Perfect for a quick weeknight meal or a flavorful lunch.
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
- 1–2 tbsp olive oil
- Salt to taste
- Optional: 1 small jalapeño or a pinch of cumin
Instructions
- Season steak with salt, pepper, and optional chili powder or cumin. Grill or sear over medium-high heat for 4–5 minutes per side. Let rest, then slice thinly across the grain.
- Grill or pan-roast corn until lightly charred. Cool, then slice off the kernels.
- Blend cilantro, sour cream, lime juice, garlic, oil, and salt until smooth. Add water or more lime juice to thin if needed.
- Layer rice, steak slices, avocado, roasted corn, pickled onions, and jalapeños.
- Drizzle generously with cilantro cream sauce and a squeeze of lime.
- Enjoy right away while everything’s fresh and flavorful.
Notes
- Feel free to customize with your favorite toppings.
- The optional jalapeño adds extra heat, adjust to your taste.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg