why make this recipe
This Steak Avocado and Roasted Corn Bowl is a perfect meal for anyone looking for something hearty and flavorful. It combines tender steak, creamy avocado, and sweet roasted corn, all topped with a zesty cilantro cream sauce. Not only is it delicious, but it’s also colorful and nutritious. This dish is great for lunch or dinner, and it’s easy to customize based on your preferences.
how to make Steak Avocado and Roasted Corn Bowl
Ingredients
- 1 pound flank steak or sirloin
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1 cup fresh cilantro leaves and stems
- 2 tablespoons lime juice
- 1 clove garlic
- 1/2 jalapeño, seeds removed
- 1/4 teaspoon salt
- 2 cups cooked rice
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled cotija or feta cheese
- Lime wedges for serving
- Additional cilantro for garnish
Directions
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In a bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Marinate the steak in this mixture for 30 minutes.
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While the steak is marinating, prepare the cilantro cream sauce. Blend together the Greek yogurt, sour cream, fresh cilantro, 2 tablespoons of lime juice, 1 clove of garlic, jalapeño, and 1/4 teaspoon of salt until smooth.
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Preheat your oven to 425°F (220°C). Toss the corn kernels with 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, cayenne pepper (if using), and salt. Spread the corn onto a baking sheet and roast for 15-20 minutes until slightly caramelized.
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Heat a hot skillet over medium-high heat. Cook the marinated steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes before slicing against the grain.
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To build the bowl, layer the cooked rice, sliced steak, roasted corn, cherry tomatoes, red onion, and avocado in bowls. Drizzle with cilantro cream sauce and sprinkle crumbled cheese on top. Garnish with extra cilantro and serve with lime wedges.
how to serve Steak Avocado and Roasted Corn Bowl
Serve this dish warm in bowls, with additional lime wedges and a sprinkle of fresh cilantro on top for extra flavor. It pairs well with your favorite chips or crusty bread. Enjoy it as a filling meal or a crowd-pleasing dish for gatherings!
how to store Steak Avocado and Roasted Corn Bowl
To store leftovers, place any uneaten steak, corn, rice, and vegetables in airtight containers. Keep the cilantro cream sauce in a separate container. Store everything in the refrigerator for up to 3 days. Reheat the ingredients before serving again, but add fresh avocado and sauce right before serving.
tips to make Steak Avocado and Roasted Corn Bowl
- For extra flavor, let the steak marinate longer if you have time.
- If you prefer, you can use chicken or shrimp as an alternative to steak.
- Feel free to add other vegetables, such as bell peppers or zucchini, to the bowl for more nutrients.
- To save time, use pre-cooked rice or make your rice ahead of time.
variation
Try adding black beans or chickpeas for more protein and fiber. You can also swap out the corn for grilled bell peppers or zucchini if you want a different flavor.
FAQs
1. Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly! Just make sure to thaw it before roasting.
2. What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative.
3. Is this recipe spicy?
The recipe can be adjusted for spice. You can omit the cayenne pepper or reduce the amount of jalapeño if you prefer a milder flavor.
