Description
A flavorful rice bowl topped with tender sliced steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce for the perfect satisfying meal.
Ingredients
Scale
- 1 lb flank or skirt steak
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cumin
- salt and pepper (to taste)
- 0.5 lime (juiced)
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil
- salt and pepper
- 0.5 tsp chili powder (optional)
- 2 cups cooked rice
- 1 large avocado (sliced)
- fresh cilantro (for topping)
- 0.5 cup Greek yogurt or sour cream
- 0.25 cup fresh cilantro
- 1 lime (juiced)
- 1 clove garlic
- 1 tbsp olive oil
- salt (to taste)
Instructions
- Season steak with olive oil, paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice.
- Heat a skillet or grill pan over medium-high and cook steak 3–4 minutes per side. Rest 5 minutes and slice against the grain.
- Toss corn with olive oil, salt, pepper, and chili powder. Roast at 425°F (220°C) for 12–15 minutes.
- Blend Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt until smooth.
- Assemble bowls with rice, roasted corn, sliced steak, and avocado.
- Drizzle with cilantro cream sauce and garnish with fresh cilantro and lime wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Steak Avocado Roasted Corn