Description
A vibrant and hearty Steak, Avocado, and Roasted Corn Bowl featuring tender grilled ribeye, creamy avocados, and sweet roasted corn, all brought together with a zesty cilantro cream sauce. Perfect for a quick and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 lb ribeye steak
Produce
- 2 ripe avocados
- 2 ears fresh corn (kernels removed)
- ½ cup fresh cilantro (finely chopped)
- 2 tbsp lime juice
Dairy
- ½ cup full-fat sour cream
Pantry
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Finely chop the fresh cilantro and slice the ripe avocados just before serving to maintain their freshness and vibrant color.
- 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 achieve a perfect medium-rare doneness.
- Roast the Corn: While the steak is cooking, heat olive oil in a pan over medium heat. Add the fresh corn kernels and sauté until they turn golden brown, approximately 5-7 minutes, to develop a sweet, roasted flavor.
- Prepare the Cilantro Cream Sauce: In a small bowl, combine the full-fat sour cream, finely chopped cilantro, and lime juice. Mix well until smooth, then season with salt and pepper to taste to balance the flavors.
- Assemble the Bowl: Slice the rested steak against the grain into thin strips. In serving bowls, layer the roasted corn first, topped with the sliced steak and avocado slices. Drizzle the cilantro cream sauce generously over the top for a fresh, creamy finish.
Notes
- For best flavor, slice avocados just before serving to prevent browning.
- You can substitute ribeye with sirloin or flank steak if desired.
- If grilling is not available, use a hot skillet or grill pan for the steak.
- Adjust the cilantro cream sauce by adding minced garlic or jalapeño for an extra kick.
- Serve with warm tortillas or rice for a complete meal.
