Description
Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant dish that brings together succulent steak, creamy avocado, and sweet roasted corn, all topped with a zesty cilantro cream. Perfect for weeknight dinners or summer barbecues, this bowl is not just a meal but an experience that delights the senses. Easy to prepare and ideal for sharing with family and friends, it’s sure to become a beloved favorite.
Ingredients
Scale
- 1 lb ribeye steak
- 2 ripe avocados
- 2 ears fresh corn (kernels removed)
- ½ cup fresh cilantro (finely chopped)
- ½ cup full-fat sour cream
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by finely chopping the cilantro and slicing the avocados just before serving.
- Preheat your grill or skillet over medium-high heat. Season the steak with salt and pepper, then cook for about 4-5 minutes per side for medium-rare.
- While the steak cooks, sauté corn kernels in olive oil over medium heat until golden brown (about 5-7 minutes).
- In a bowl, mix sour cream, chopped cilantro, and lime juice until smooth; season with salt and pepper.
- Slice the steak against the grain into strips. In a bowl, layer roasted corn first, followed by sliced steak and avocado. Drizzle generously with cilantro cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 620
- Sugar: 3g
- Sodium: 620mg
- Fat: 41g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 90mg