Description
A flavorful and wholesome Steak, Avocado & Roasted Corn Bowl topped with a refreshing cilantro cream sauce. Perfectly grilled flank steak combined with creamy avocado, smoky roasted corn, fresh vegetables, and a zesty sauce makes this Mexican-American fusion bowl a satisfying, gluten-free main course that’s ideal for meal prep or quick dinners.
Ingredients
Scale
For the Bowl:
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ears corn (or 1 ½ cups frozen corn)
- 1 avocado, diced
- 1 cup cooked rice (white, brown, or cauliflower)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- Lime wedges for serving
For the Cilantro Cream Sauce:
- ½ cup sour cream or Greek yogurt
- 1 cup fresh cilantro leaves
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1–2 tablespoons water (to thin)
- Salt to taste
Instructions
- Prepare the Steak: Preheat your grill or grill pan over medium-high heat. Rub the steak evenly with olive oil, garlic powder, ground cumin, smoked paprika, salt, and black pepper. Grill the steak for 4–5 minutes on each side to reach medium-rare doneness or adjust the time to your preferred doneness. Once cooked, remove the steak from the heat, cover loosely with foil, and let it rest for 5 minutes before slicing thinly against the grain.
- Roast the Corn: While the steak rests, grill the ears of corn directly on the grill, turning occasionally for even charring, about 8–10 minutes until lightly charred. If using frozen corn, heat a skillet over high heat with a little oil and sauté the corn until browned and roasted. After roasting, if using fresh corn, cut the kernels off the cob.
- Make the Cilantro Cream Sauce: In a food processor or blender, combine sour cream or Greek yogurt, fresh cilantro leaves, garlic clove, lime juice, olive oil, and a pinch of salt. Blend until smooth. Add water one tablespoon at a time to reach your desired sauce consistency.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with slices of grilled steak, diced avocado, roasted corn kernels, halved cherry tomatoes, and diced red onion. Generously drizzle the cilantro cream sauce over the top. Serve each bowl with lime wedges on the side for an extra burst of citrus flavor.
Notes
- This bowl is ideal for meal prep: store the cilantro cream sauce separately to keep it fresh and add avocado just before serving to prevent browning.
- For extra fiber and crunch, consider adding black beans or shredded lettuce when assembling the bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
