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Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

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A hearty bowl featuring grilled steak, sliced avocado, charred roasted corn, cherry tomatoes, and red onion over quinoa or rice, topped with a creamy cilantro sauce and fresh lime juice.

Ingredients

Scale
  • 1 lb flank steak or skirt steak
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 ears corn, husked
  • 1 large avocado, sliced
  • 1 cup cooked quinoa or rice
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon lime juice
  • Fresh cilantro leaves, for garnish
  • For the Cilantro Cream Sauce: 1/2 cup sour cream or Greek yogurt
  • 1/2 cup fresh cilantro leaves
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat grill or grill pan over medium-high heat. Brush steak with olive oil and season with salt and pepper. Grill for 4–5 minutes per side, or until desired doneness. Let rest, then slice thinly against the grain.
  2. Grill corn until charred in spots, about 10 minutes, turning occasionally. Once cool, cut kernels off the cob.
  3. In a blender or food processor, combine all cilantro cream sauce ingredients: 1/2 cup sour cream or Greek yogurt, 1/2 cup fresh cilantro leaves, 1 garlic clove, 1 tablespoon lime juice, 1 tablespoon olive oil, salt and pepper to taste. Blend until smooth and creamy. Adjust seasoning as needed.
  4. In a bowl, add a scoop of cooked quinoa or rice. Top with grilled steak slices, avocado, roasted corn, cherry tomatoes, and red onion.
  5. Drizzle generously with cilantro cream sauce and finish with lime juice and fresh cilantro leaves. Serve immediately.

Notes

For best flavor, let the steak rest 5 minutes before slicing to retain juices. Use Greek yogurt for a lighter sauce option. Char the corn well for smoky depth.

Nutrition

Find it online: https://www.receipster.com/steak-avocado-roasted-corn-bowl/

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