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Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A vibrant high-protein bowl featuring juicy grilled steak, creamy avocado, sweet roasted corn, and tangy cilantro cream sauce for a satisfying weeknight meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, skirt steak or sirloin trimmed
  • 2 tablespoons olive oil for steak marinade
  • 1 tablespoon lime juice for steak marinade
  • 2 cloves garlic minced, for marinade
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika for marinade
  • Salt and black pepper to taste, for marinade
  • 3 cups fresh corn kernels or frozen, thawed and patted dry
  • 1 tablespoon olive oil for corn
  • 1/2 teaspoon smoked paprika for corn
  • 1/4 teaspoon cayenne pepper optional for heat
  • Salt to taste, for corn
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream or extra yogurt for lighter sauce
  • 1 cup fresh cilantro leaves and stems
  • 2 tablespoons lime juice for sauce
  • 1 clove garlic for sauce
  • 1/2 jalapeño seeds removed, optional
  • 1/4 teaspoon salt for sauce
  • 2 cups cooked rice white, brown or cauliflower rice
  • 2 ripe avocados sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/4 cup crumbled feta or cotija cheese
  • Lime wedges for serving
  • Extra cilantro for garnish

Equipment

  • Grill or Grill Pan
  • baking sheet
  • Blender or Food Processor
  • meat thermometer
  • cutting board
  • mixing bowls

Method
 

  1. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, minced garlic, cumin, chili powder, smoked paprika, salt and pepper. Coat the steak completely with the marinade and let it rest for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. While the steak marinates, combine Greek yogurt, sour cream, cilantro, 2 tablespoons lime juice, 1 clove garlic, jalapeño (if using) and salt in a blender or food processor. Blend until smooth, taste and adjust seasoning. Refrigerate until ready to use.
  3. Preheat your oven to 425°F. Toss corn kernels with 1 tablespoon olive oil, smoked paprika, cayenne (if using) and salt. Spread on a baking sheet and roast for 15 to 20 minutes, stirring halfway through, until nicely charred in places.
  4. Preheat a grill or grill pan over medium-high heat. Grill the steak about 4 to 5 minutes per side for medium-rare (adjust for thickness) until it develops good sear marks and reaches 135°F on a meat thermometer.
  5. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute, then slice thinly against the grain.
  6. Divide the cooked rice among four bowls. Top each with sliced steak, roasted corn, avocado slices, cherry tomatoes, red onion and crumbled cheese.
  7. Drizzle generously with the cilantro cream sauce and garnish with fresh cilantro and lime wedges. Serve immediately.

Notes

Slice steak against the grain for tenderness. Let steak rest after grilling to keep it juicy. Roasting corn creates caramelized flavor. Store components separately for best results. Avocados are best sliced fresh before serving.
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