Description
This Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce is a vibrant, flavorful dish combining perfectly grilled flank steak with charred sweet corn, creamy avocado, and fresh vegetables over a bed of brown rice. The tangy and smooth cilantro sauce ties all the flavors together, making it an ideal nutritious and satisfying meal for lunch or dinner.
Ingredients
Scale
Steak and Vegetables
- 1 pound flank steak
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 ears of corn, husked
- 2 avocados, diced
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Creamy Cilantro Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it’s hot enough for a good sear on the steak and corn.
- Prepare Steak: Rub the flank steak with olive oil and season generously with salt and pepper on both sides to enhance the flavor.
- Grill Steak: Place the steak on the grill and cook for about 5-6 minutes per side or until it reaches your preferred doneness level, ensuring a nice crust forms.
- Rest Steak: Remove the steak from the grill and let it rest for at least 5 minutes. Resting allows the juices to redistribute, keeping the steak tender and juicy. Then slice thinly against the grain for maximum tenderness.
- Grill Corn: While the steak rests, place the husked ears of corn on the grill. Turn occasionally, cooking until the corn is nicely charred and cooked through, about 10 minutes. Afterward, allow to cool slightly, then slice the kernels off the cob carefully.
- Make Cilantro Sauce: In a small bowl, combine sour cream or Greek yogurt, chopped cilantro, fresh lime juice, honey, salt, and pepper. Mix thoroughly until smooth and adjust seasoning to taste.
- Assemble Bowls: In serving bowls, layer the cooked brown rice, roasted corn kernels, diced avocado, cherry tomato halves, and sliced red onion to create a colorful base.
- Add Steak and Sauce: Top the bowls with the thinly sliced grilled steak and drizzle generously with the creamy cilantro sauce for a burst of flavor.
- Garnish and Serve: Finish with a sprinkle of chopped cilantro and serve the bowls with lime wedges on the side for an extra fresh tang.
Notes
- You can substitute Greek yogurt for sour cream in the cilantro sauce for a healthier option.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the cilantro sauce.
- Brown rice can be replaced with quinoa or white rice depending on preference.
- Ensure to rest the steak after grilling to maintain juiciness.
- Grilled corn adds a smoky sweetness that complements the other ingredients beautifully.
