Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sa

• total time: 1 hour 24 minutes

Ingredients

For the Bowl:

1 lb flank steak or skirt steak

2 tablespoons olive oil

Salt and black pepper, to taste

2 ears corn, husked

1 large avocado, sliced

1 cup cooked quinoa or rice

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1 tablespoon lime juice

Fresh cilantro leaves, for garnish

For the Cilantro Cream Sauce:

1/2 cup sour cream or Greek yogurt

1/2 cup fresh cilantro leaves

1 garlic clove

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper, to taste

Directions

Preheat grill or grill pan over medium-high heat. Brush steak with olive oil and season with salt and pepper. Grill for 4–5 minutes per side, or until desired doneness. Let rest, then slice thinly against the grain.

Grill corn until charred in spots, about 10 minutes, turning occasionally. Once cool, cut kernels off the cob.

In a blender or food processor, combine all cilantro cream sauce ingredients. Blend until smooth and creamy. Adjust seasoning as needed.

In a bowl, add a scoop of cooked quinoa or rice. Top with grilled steak slices, avocado, roasted corn, cherry tomatoes, and red onion.

Drizzle generously with cilantro cream sauce and finish with lime juice and fresh cilantro leaves. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 540 kcal | Servings: 4 bowls