A vibrant and hearty bowl featuring seared steak, creamy avocado, roasted corn, and a zesty cilantro cream sauce—perfect for a flavorful, wholesome meal.
Author:Emma
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 2–3
Category:Main Dish
Method:Grilling
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
1 lb flank or skirt steak
1 ripe avocado, sliced
1 ½ cups fresh or frozen corn kernels
1 tablespoon olive oil
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika (divided)
Juice of 1 lime
½ cup plain Greek yogurt or sour cream
2 tablespoons fresh cilantro, chopped (plus more for garnish)
Optional: ½ cup halved cherry tomatoes, ¼ sliced red onion, jalapeño slices
Instructions
Preheat oven to 220 °C (425 °F). Toss corn with olive oil, salt, pepper, and a pinch of smoked paprika. Roast on a baking sheet for 15–20 minutes until lightly charred.
Season steak with salt, pepper, garlic powder, cumin, remaining smoked paprika, and lime juice.
Heat grill pan or skillet over high heat. Sear steak for 4–5 minutes per side (for medium-rare). Rest 5 minutes, then slice against the grain.
In a bowl, whisk Greek yogurt (or sour cream), cilantro, lime juice, salt, pepper, and water/olive oil for drizzling consistency.
Assemble bowls: divide steak, roasted corn, avocado, and optional veggies among bowls.
Drizzle with cilantro cream sauce. Garnish with lime wedges and extra cilantro. Serve immediately.
Notes
Use chicken, shrimp, or tofu as a steak alternative.
Add black beans or quinoa for more protein.
Include diced mango or pineapple for a sweet twist.
Serve over greens for a salad version.
Refrigerate components separately to maintain freshness.