Description
This vibrant dinner bowl features juicy steak, creamy avocado, roasted corn, and a zesty cilantro cream sauce for a fresh, satisfying meal. It’s quick to prepare, customizable, and perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb flank steak or sirloin, trimmed
- 1 tablespoon olive oil (for marinating steak)
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- Juice of 1 lime (about 2 tablespoons)
- 2 ears fresh corn on the cob, husked (or 1 1/2 cups frozen corn kernels)
- 1 tablespoon olive oil (for corn)
- Pinch of salt (for corn)
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Small handful fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- 1/3 cup Cotija cheese or feta, crumbled (optional)
- Lime wedges, for serving
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup packed fresh cilantro (stems okay)
- Juice of 1/2 lime (about 1 tablespoon)
- 1 small garlic clove, smashed
- 1/4 teaspoon salt
- A few slices jalapeño (optional, for heat)
- 1–2 tablespoons water (to thin cilantro cream as needed)
Instructions
- Place the steak in a bowl or zip-top bag. Add 1 tablespoon olive oil, juice of 1 lime, smoked paprika, garlic powder, salt, and pepper. Toss to coat and marinate at room temperature for 15–30 minutes (or refrigerate up to 8 hours).
- Heat a cast iron skillet or grill pan over medium-high. Brush corn cobs (or scatter frozen kernels) with 1 tablespoon olive oil and a pinch of salt. Cook, turning occasionally, until deeply golden and slightly charred—about 8–10 minutes for cobs, or 4–6 minutes for kernels. Let cool, then slice kernels off the cob.
- Wipe out the skillet and return to medium-high heat. Add the marinated steak and sear 3–5 minutes per side for medium-rare, or longer for desired doneness. Remove to a plate, tent with foil, and let rest 5–10 minutes before slicing thinly against the grain.
- In a small food processor or blender, combine Greek yogurt, cilantro, lime juice, garlic, salt, and optional jalapeño. Blend until smooth, adding water as needed for a drizzle-able consistency.
- Warm the cooked rice, quinoa, or cauliflower rice and divide between serving bowls.
- Top each bowl with sliced steak, roasted corn, avocado, cherry tomatoes, red onion, jalapeño, and crumbled cheese. Drizzle with cilantro cream, sprinkle with chopped cilantro, and serve with lime wedges.
Notes
For best results, let the steak rest before slicing and slice against the grain for tenderness. Pat corn dry before roasting for maximum char. The cilantro cream can be made ahead and stored in the fridge. Swap proteins or grains as desired for dietary needs. Add extra toppings like pickled onions or pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 525
- Sugar: 7
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 50
- Fiber: 8
- Protein: 30
Keywords: steak bowl, avocado, roasted corn, cilantro cream, easy dinner, meal prep, gluten-free, Mexican bowl, healthy dinner, summer recipe