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