Irresistible Steak Avocado and Roasted Corn Bowl Recipe

There’s something magical about a Steak avocado and roasted corn bowl with cilantro cream sauce that instantly transports you to a sun-soaked beach, where the salty breeze mingles with the tantalizing scent of grilled meats. Imagine tender steak, perfectly seasoned, nestled amidst creamy avocado and sweet roasted corn, all drizzled with a zesty cilantro cream sauce that dances on your taste buds. This dish is not just food; it’s an experience waiting to be savored.

Now, think back to those lazy summer afternoons spent outdoors with friends, sharing laughter over delicious bites. This Steak avocado and roasted corn bowl evokes those memories, making it perfect for backyard parties or casual family dinners. Each ingredient complements the others, creating a symphony of flavors that promises to elevate any occasion. Get ready to dive into this colorful feast that will have everyone asking for seconds!

Sharing this dish at my last barbecue led to cheers from my friends who couldn’t resist going back for more helpings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: A juicy cut that’s perfect for grilling; look for well-marbled pieces for extra flavor.

• Avocado: Choose ripe avocados that yield slightly when pressed gently; they’ll add creaminess to your bowl.

• Fresh Corn: Use sweet corn on the cob; roasting enhances its natural sugars and adds a lovely char.

• Cilantro: Fresh cilantro brings brightness; ensure it’s vibrant green without wilting leaves for the best flavor.

• Lime Juice: Freshly squeezed lime juice adds acidity; skip bottled versions for optimal freshness.

• Sour Cream: Opt for full-fat sour cream for richness in the cilantro sauce; it balances the bold flavors beautifully.

• Garlic Powder: For an aromatic kick in both steak seasoning and sauce; choose high-quality garlic powder for depth.

• Olive Oil: Use extra virgin olive oil for marinating the steak; it adds richness and helps prevent sticking on the grill.

• Salt and Pepper: Essential seasonings to enhance every element of this dish; don’t skimp on them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Marinate the Steak: Begin by combining olive oil, garlic powder, salt, and pepper in a bowl. Coat your flank steak generously with this marinade and refrigerate it while you prepare other ingredients.

Roast the Corn: Preheat your oven to 400°F (200°C). Husking fresh corn cobs is essential here—place them directly on a baking sheet and roast until they’re slightly charred, about 20 minutes.

Prepare the Cilantro Cream Sauce: In a blender or food processor, combine sour cream, fresh cilantro, lime juice, salt, and pepper. Blend until smooth and adjust seasoning as necessary—it’s all about finding that perfect zesty balance.

Grill the Steak: Heat your grill or grill pan over medium-high heat. Sear the marinated steak for about 4-5 minutes per side until it reaches your desired doneness—aiming for medium-rare gives you juicy perfection!

Slice & Assemble Your Bowl: Allow the grilled steak to rest before slicing it thinly against the grain. In each serving bowl, layer sliced steak with roasted corn and creamy avocado slices. Drizzle generously with cilantro cream sauce.

Add Final Touches & Serve!: Garnish each bowl with extra cilantro if you’re feeling spicy! Serve immediately while everything is warm—the combination of flavors will surely impress anyone lucky enough to dig in!

Perfecting the Cooking Process

Start by grilling the steak to your desired doneness while roasting the corn alongside. Then, prepare the cilantro cream sauce for a smooth finish.

Add Your Touch

Feel free to swap steak for chicken or tofu, and use different herbs in the cream sauce for varied flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet to keep everything fresh.

Sharing this recipe reminds me of the time I hosted my friends for a backyard barbecue. Everyone raved about how fresh and flavorful this bowl was; I felt like a culinary superstar!

FAQ

Can I use frozen corn for this recipe?

Yes, but roast it until heated through to enhance flavor.

What kind of steak works best?

Flank steak or sirloin are great options due to their tenderness.

How can I make this dish vegetarian?

Replace the steak with grilled portobello mushrooms for a hearty alternative.

Print

Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Experience a burst of vibrant flavors with this Steak Avocado and Roasted Corn Bowl, drizzled with a zesty cilantro cream sauce. Perfectly seasoned flank steak pairs deliciously with creamy avocado and sweet roasted corn, creating a colorful dish that’s ideal for summer gatherings or casual family dinners. With minimal prep and maximum flavor, this bowl is sure to impress!

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Ingredients

Scale 1x2x3x

• 1 lb flank steak
• 2 ripe avocados
• 2 ears fresh corn
• 1 cup fresh cilantro
• 2 tbsp lime juice (freshly squeezed)
• ½ cup sour cream (full-fat)
• 1 tsp garlic powder
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. In a bowl, mix olive oil, garlic powder, salt, and pepper. Coat the flank steak with the marinade and refrigerate.
2. Preheat the oven to 400°F (200°C). Husk the corn and roast on a baking sheet for approximately 20 minutes until slightly charred.
3. Blend sour cream, cilantro, lime juice, salt, and pepper until smooth; adjust seasoning as needed.
4. Heat your grill over medium-high heat. Cook steak for 4-5 minutes per side until medium-rare. Let rest before slicing.
5. In each bowl, layer sliced steak, roasted corn, and avocado slices. Drizzle with cilantro cream sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approx. 380g)
• Calories: 590
• Sugar: 4g
• Sodium: 550mg
• Fat: 38g
• Saturated Fat: 10g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 30g
• Cholesterol: 80mg

Keywords: For a vegetarian option, substitute steak with grilled portobello mushrooms. Feel free to experiment with herbs in the cream sauce for different flavor profiles.