Description
A fresh, flavorful, and filling bowl featuring juicy grilled steak, creamy avocado, sweet roasted corn, and a zesty cilantro cream sauce. Perfect for a quick and satisfying lunch or dinner.
Ingredients
- 1 lb flank steak (or any cut of your choice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 lime, juiced
- 1/4 cup chopped cilantro (for the sauce)
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lime juice (for the sauce)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup water (for sauce)
- Fresh cilantro for garnish
Instructions
- Preheat your grill or stovetop pan to medium-high heat.
- Season the flank steak with olive oil, salt, and pepper.
- Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
- While the steak is grilling, heat the butter in a small pan over medium heat. Add the corn and cook, stirring occasionally, until the corn is lightly charred and tender, about 5-7 minutes.
- In a small bowl, mix together the sour cream, mayonnaise, minced garlic, lime juice, chopped cilantro, cumin, chili powder, and water to create the cilantro cream sauce.
- Once the steak is cooked, let it rest for a few minutes before slicing it thinly against the grain.
- To assemble the bowls, divide the sliced steak, roasted corn, and diced avocado into bowls. Drizzle with the cilantro cream sauce and garnish with fresh cilantro and a squeeze of lime juice.
Notes
- Customize with different proteins like chicken or shrimp.
- Add extra veggies like bell peppers or tomatoes for more color and crunch.
- Store components separately to maintain freshness when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
