Description

Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, flavor-packed dish that transforms dinner into a festive experience. Featuring tender steak, creamy avocado, and sweet roasted corn, this bowl is both visually stunning and delicious. Perfect for busy weeknights or entertaining guests, it combines simplicity with irresistible flavors. In just a few easy steps, you can create a meal that will have everyone coming back for more!

Ingredients

Scale

1 lb ribeye or sirloin steak
2 ripe avocados
2 ears fresh corn, husked
1/4 cup fresh cilantro, chopped
2 tbsp lime juice (freshly squeezed)
1 tsp garlic powder
1/2 cup sour cream or Greek yogurt
2 tbsp extra-virgin olive oil
Salt and pepper to taste

Instructions

Chop the cilantro and set aside.
Heat a skillet over medium-high heat. Season the steak with salt and pepper; cook for 5-7 minutes per side until desired doneness.
Preheat your oven to 425°F (220°C). Drizzle corn with olive oil on a baking sheet and roast for 15-20 minutes until slightly charred.
Mix sour cream or Greek yogurt, chopped cilantro, lime juice, and season to taste.
Slice the cooked steak and place it in bowls with sliced avocado and roasted corn. Drizzle with cilantro cream sauce before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Roasting/Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 540
Sugar: 3g
Sodium: 600mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 22g
Cholesterol: 90mg

Keywords: For added heat, include sliced jalapeños. Substitute steak with chicken or tofu for a different protein option. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.