Description
A flavorful and colorful Steak, Avocado, and Roasted Corn Bowl topped with a zesty cilantro cream sauce. This dish combines juicy grilled ribeye steak, buttery ripe avocados, and sweet roasted corn for a satisfying and fresh meal perfect for lunch or dinner.
Ingredients
Scale
Steak and Vegetables
- 1 lb ribeye steak
- 2 ripe avocados
- 2 ears fresh corn (kernels removed)
- 2 tbsp olive oil
- Salt and pepper to taste
Cilantro Cream Sauce
- ½ cup fresh cilantro (finely chopped)
- ½ cup full-fat sour cream
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prep Ingredients: Finely chop the fresh cilantro and slice the ripe avocados just before serving to maintain freshness and prevent browning.
- Cook the Steak: Preheat a grill or skillet over medium-high heat. Season the ribeye steak generously with salt and pepper. Cook the steak for about 4-5 minutes on each side to reach medium-rare doneness.
- Sauté the Corn: While the steak is cooking, heat olive oil in a skillet over medium heat. Add the fresh corn kernels and sauté until they turn golden brown, approximately 5-7 minutes.
- Make the Cilantro Cream Sauce: In a small bowl, combine the sour cream, chopped cilantro, and lime juice. Mix well until smooth, then season with salt and pepper to taste.
- Assemble the Bowl: Slice the cooked steak thinly against the grain. Layer the roasted corn kernels at the bottom of serving bowls, top with the sliced steak and avocado slices. Drizzle generously with the prepared cilantro cream sauce before serving.
Notes
- For the best flavor, slice avocados just before assembling to prevent browning.
- Adjust the steak cooking time based on your preferred doneness level.
- You can substitute sour cream with Greek yogurt for a lighter cilantro cream sauce.
- If fresh corn is unavailable, frozen corn can be used but should be thawed and patted dry before sautéing.
- Consider adding a squeeze of fresh lime juice over the assembled bowl for extra brightness.
