Description
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce: Savory steak, creamy avocado, roasted corn, and zesty cilantro cream sauce in a flavorful bowl. Energize your taste buds with this quick and satisfying dish!
Ingredients
Scale
- 1 lb (450g) flank or ribeye steak
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) kosher salt
- 1 teaspoon (5g) freshly ground black pepper
- 1 teaspoon (5g) garlic powder
- 3 ears fresh corn or 2 cups (300g) frozen corn kernels
- 1 tablespoon (15ml) olive oil
- ½ teaspoon (2.5g) chili powder
- ¼ teaspoon (1g) salt
- ½ cup (120g) sour cream
- ¼ cup (60g) mayonnaise
- 1 cup (20g) fresh cilantro, loosely packed
- 1 garlic clove, minced
- 1 lime, juiced (about 2 tablespoons)
- ¼ teaspoon (1g) salt
- 2 large avocados, sliced
- 4 cups (200g) leafy greens or cooked rice
- 1 cup (150g) cherry tomatoes, halved
- ¼ red onion, thinly sliced
Instructions
- Step 1: Prepare the Steak Remove your steak from the refrigerator and let it rest at room temperature for 30 minutes. Pat it thoroughly dry with paper towels. In a small bowl, mix olive oil, salt, pepper, and garlic powder, then rub this mixture evenly over both sides of the steak. Heat a cast-iron skillet over high heat until smoking. Place the steak in the hot pan and cook for 3-4 minutes without moving it. Flip once and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- Step 2: Roast the Corn Preheat your oven to 425°F (220°C). If using fresh corn, cut the kernels from the cob. Toss the corn kernels with olive oil, chili powder, and salt on a baking sheet, spreading them in a single layer. Roast for 15-20 minutes, stirring halfway through, until the corn becomes golden and slightly crispy at the edges. Remove from the oven and let cool slightly.
- Step 3: Make the Cilantro Cream Sauce While the corn roasts and the steak rests, prepare your sauce. Combine sour cream, mayonnaise, minced garlic, lime juice, and salt in a food processor or blender. Pulse until smooth. Add the cilantro and pulse just enough to incorporate it while maintaining small green flecks. Taste and adjust seasonings if needed. Transfer to a small bowl and refrigerate until ready to use.
- Step 4: Slice the Steak and Assemble the Bowls After resting, slice the steak thinly against the grain at a slight angle. Prepare your serving bowls by arranging the base (greens or rice) on the bottom. Arrange sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion in sections around the bowl. Drizzle generously with the cilantro cream sauce, adding a small dish of extra sauce on the side for dipping. Serve your Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce immediately while the steak is still warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 645 calories per serving
- Sugar: 9 grams
- Sodium: 1055 mg
- Fat: 46 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 29 grams
- Trans Fat: 0 grams
- Carbohydrates: 41 grams
- Fiber: 9 grams
- Protein: 25 grams
- Cholesterol: 75 mg