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

Here’s a delicious and vibrant recipe for a Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce:

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

Ingredients:

For the Bowl:

• 1 lb flank or skirt steak

• 2 ears of corn (or 1 ½ cups corn kernels)

• 1 ripe avocado, sliced

• 1 cup cooked rice or quinoa

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 tbsp olive oil

• Salt & pepper, to taste

• Optional: fresh lime wedges

For the Cilantro Cream Sauce:

• ½ cup sour cream or Greek yogurt

• ½ cup fresh cilantro leaves

• 1 garlic clove

• Juice of 1 lime

• 1 tbsp olive oil

• Salt, to taste

• Optional: jalapeño slice (for heat)

Instructions:

1. Roast the Corn:

   • Brush corn with olive oil and grill or roast in a skillet until charred in spots.

   • Cut kernels off the cob once cool.

2. Cook the Steak:

   • Season steak with salt and pepper.

   • Grill or pan-sear over medium-high heat for 3–5 minutes per side (depending on thickness).

   • Let rest, then slice thinly against the grain.

3. Make the Cilantro Cream Sauce:

   • In a blender or food processor, combine cilantro, sour cream, lime juice, garlic, olive oil, and salt.

   • Blend until smooth and creamy.

4. Assemble the Bowls:

   • In each bowl, layer rice or quinoa, sliced steak, avocado, roasted corn, tomatoes, and red onion.

   • Drizzle generously with cilantro cream sauce.

   • Garnish with lime wedges and extra cilantro if desired.