Description
A vibrant bowl featuring smoky steak, creamy avocado, and sweet roasted corn topped with tangy cilantro cream sauce, perfect for weeknight dinners or casual lunches.
Ingredients
Scale
- 1 lb flank steak
- 2 avocados, diced
- 2 cups roasted corn
- 1 cup cilantro, chopped
- 1/2 cup sour cream
- 1 lime, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the flank steak dry with paper towels. Season both sides with salt and pepper and rub with 1 tbsp olive oil. Dice the avocados and set them in a bowl. Warm roasted corn if it’s cold.
- In a small bowl, combine sour cream, chopped cilantro (reserve some for garnish), and lime juice. Stir until smooth and season with salt and pepper.
- Heat a grill or heavy skillet over medium-high heat. Add remaining olive oil if using a skillet. Grill or sear the flank steak for 5-7 minutes per side for medium-rare or until desired doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Assemble bowls by layering diced avocado, roasted corn, and sliced steak. Drizzle the cilantro cream sauce over the top and sprinkle with reserved cilantro. Serve immediately.
Notes
For best texture, store components separately and assemble just before serving. Enhance with lime juice and extra cilantro as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3.5g
- Sodium: 400mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 95mg