What goes well with Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce?

This bowl is delicious on its own, but it also pairs well with a side of tortilla chips, a light salad, or a refreshing margarita. Consider adding a squeeze of lime for extra zest.

Can I use different types of steak for this recipe?

Yes, you can use different cuts of steak like sirloin, flank steak, or even skirt steak. Adjust the cooking time accordingly to ensure the steak is cooked to your desired level of doneness. Ensure you slice against the grain for a tender bite.

What are some variations I can try with Steak Avocado and Roasted Corn Bowl?

You can add black beans, diced tomatoes, or a sprinkle of cotija cheese to the bowl for extra flavor and texture. For a spicier kick, add some diced jalapeños or a dash of hot sauce.

Ultimate Steak Avocado Bowl: 7 Delicious Secrets!

Name: Steak Avocado Corn Bowl with Cilantro Cream: The BEST Recipe!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southwest
Ingredients: 1 pound steak (sirloin or flank); 1 tablespoon olive oil; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cumin; Salt and pepper to taste; 2 ears of corn, husks removed; 1 tablespoon olive oil (for corn); 1/4 teaspoon salt (for corn); 1/4 teaspoon pepper (for corn); 1 cup sour cream (or Greek yogurt); 1/2 cup fresh cilantro leaves, packed; 2 tablespoons lime juice; 1 clove garlic, minced (for sauce); Salt and pepper to taste (for sauce); 2 avocados, diced; 1 cup cooked rice (white or brown); 1/2 cup black beans, rinsed and drained

Description

A hearty and flavorful Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce, perfect for a healthy and satisfying meal.

Ingredients

Scale

1 pound steak (sirloin or flank)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Salt and pepper to taste
2 ears of corn, husks removed
1 tablespoon olive oil (for corn)
1/4 teaspoon salt (for corn)
1/4 teaspoon pepper (for corn)
1 cup sour cream (or Greek yogurt)
1/2 cup fresh cilantro leaves, packed
2 tablespoons lime juice
1 clove garlic, minced (for sauce)
Salt and pepper to taste (for sauce)
2 avocados, diced
1 cup cooked rice (white or brown)
1/2 cup black beans, rinsed and drained

Instructions

1. Prepare the Steak: In a bowl, combine olive oil, paprika, garlic powder, cumin, salt, and pepper. Rub all over steak and marinate for 15 minutes.
2. Roast the Corn: Preheat grill or oven to 400°F (200°C). Brush corn with olive oil, salt, and pepper. Grill or roast for 20-25 minutes, turning, until tender and charred. Cool slightly and slice kernels off the cob.
3. Cook the Steak: Heat skillet over medium-high heat. Sear steak for 4-5 minutes per side for medium-rare. Let rest for 5-10 minutes before slicing.
4. Make the Cilantro Cream Sauce: In blender, combine sour cream, cilantro, lime juice, garlic, salt, and pepper. Blend until smooth.
5. Assemble the Bowls: Divide rice among bowls. Top with black beans, roasted corn, diced avocado, and sliced steak. Drizzle with cilantro cream sauce.
6. Garnish (Optional): Add red onion, cherry tomatoes, or shredded cheese. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Southwest

Nutrition

Calories: 450
Sugar: 5g
Sodium: 200mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg

Keywords: steak, avocado, corn, cilantro, bowl, southwest