Description
A flavorful and vibrant Steak Avocado Roasted Corn Bowl featuring perfectly seasoned and seared flank steak, charred corn, creamy avocado, fresh greens, and a zesty cilantro cream sauce served over your choice of rice. This balanced bowl combines smoky, creamy, and fresh elements for a satisfying and colorful meal that’s quick to prepare and customizable.
Ingredients
Scale
For the Steak:
- 1 lb flank steak or skirt steak
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
For the Bowls:
- 2 cups cooked rice (white, jasmine, brown, or cilantro lime rice)
- 1 cup roasted corn (fresh, frozen, or canned)
- 1 large avocado, sliced
- 1 cup shredded lettuce or chopped greens
- ½ cup cherry tomatoes, halved (optional)
- Lime wedges for serving
For the Cilantro Cream Sauce:
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 garlic clove, minced
- 2 tbsp water (to thin)
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Season the Steak: In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Rub the seasoning evenly all over the flank or skirt steak to ensure full flavor coverage.
- Cook the Steak: Heat the olive oil in a skillet or pan over medium-high heat. Once hot, add the steak and cook for 4 to 5 minutes per side, achieving a nice sear and medium-rare to medium doneness depending on thickness. Remove the steak from the pan and let it rest for at least 5 minutes to allow juices to redistribute.
- Roast the Corn: In the same or a separate pan, roast the corn over medium-high heat stirring occasionally until you see a slight char and the corn is warmed through, about 5 to 7 minutes. This enhances the sweetness and adds a smoky flavor.
- Prepare the Cilantro Cream Sauce: In a small bowl, whisk together sour cream, chopped cilantro, lime juice, minced garlic, water (to reach desired consistency), salt, and pepper until smooth and creamy.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top with roasted corn, sliced steak, avocado slices, shredded lettuce or greens, and optional cherry tomatoes. Drizzle generously with cilantro cream sauce, and serve with lime wedges to squeeze over the top for added brightness.
Notes
- Allow the steak to rest after cooking to retain maximum juiciness and flavor.
- Use any type of rice you prefer, or substitute with cauliflower rice for a low-carb or keto-friendly option.
- Cilantro cream sauce can be made ahead and refrigerated to save time when assembling bowls.
- For a heartier bowl, add black beans or roasted sweet potatoes as extra toppings.
- Store leftovers separately in airtight containers in the refrigerator for up to 3 days to maintain freshness and texture.
