Description
A vibrant bowl combining marinated steak, creamy avocado, roasted corn, and a delightful cilantro cream dressing—a perfect blend of flavors and textures.
Ingredients
Scale
- 1 pound Steak (Sirloin or Ribeye)
- 2 ears Fresh Corn
- 1 Ripe Avocado
- 1/2 cup Cilantro, chopped
- 1/2 cup Sour Cream or Greek Yogurt
- 2 tablespoons Lime Juice
- 2 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Smoked Paprika (optional)
Instructions
- Prepare the Steak: Season the steak generously with salt, pepper, and smoked paprika. Allow it to come to room temperature for about 30 minutes.
- Cook the Steak: Heat a skillet over medium-high heat and cook the steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing.
- Roast the Corn: Cut corn off the cob and sauté with butter in the same skillet for 5-7 minutes until caramelized.
- Make the Cilantro Cream: Mix sour cream, cilantro, garlic, lime juice, and salt until smooth.
- Assemble the Bowl: Layer corn, sliced steak, and diced avocado in a bowl. Drizzle with cilantro cream and garnish with fresh cilantro.
Notes
For vegetarians, swap steak with grilled portobello mushrooms. Serve with lime wedges and a refreshing salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: steak bowl, avocado, corn, cilantro cream, summer recipe, grilling