Hey there, food lovers! I’ve got a real treat for you today – my all-time favorite Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. This is my go-to meal when I want something hearty, healthy, and bursting with flavor. Trust me, once you try this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce, it’ll become a regular in your dinner rotation too!
I still remember the first time I made this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. It was for a casual dinner party with some foodie friends, and I was pretty nervous about impressing them. But let me tell you, this dish knocked their socks off! Everyone was raving about the tender steak, the creamy avocado, the smoky roasted corn, and oh man, that cilantro cream sauce – it’s the real star of the show.
Since then, I’ve probably made this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce at least a hundred times. It’s become my signature dish, the one I’m known for among my family and friends. And for good reason – it’s downright delicious, if I do say so myself! Plus, it’s pretty darn healthy too, with all those fresh veggies and lean protein.
Why You’ll Love This Recipe
I’m telling you, once you sink your teeth into this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce, you’ll be hooked. The flavors just work together perfectly – the savory steak, the buttery avocado, the sweet roasted corn, all tied together with that tangy, herby cilantro cream sauce. Yum!
In my experience, this is a dish that appeals to just about everyone. My meat-and-potatoes loving uncle raves about it, but so does my vegan bestie (I just swap the steak for some spicy tofu). It’s gluten-free, keto-friendly, and easy to adapt for different diets. Honestly, what’s not to love?
Ingredients List
Now, let’s talk ingredients. To make this mouthwatering Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce, you’ll need:
- 1 lb flank steak (or skirt steak)
- 2 large avocados, diced
- 2 ears of corn, husked
- 1 pint cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cilantro Cream Sauce:
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
I usually try to get my steak from the local butcher – it just tastes so much better than the supermarket stuff. And for the avocados, I always look for ones that are just slightly soft when I give them a gentle squeeze. Too hard and they won’t be creamy, too soft and they’ll be mushy.
Oh, and a little tip about the cilantro – if you’re one of those people who thinks it tastes like soap (it’s a genetic thing, apparently!), you can totally swap it out for parsley in this recipe. I’ve done that for my cilantro-hating friends and they still love this Steak, Avocado, and Roasted Corn Bowl.
Variations
One of the things I love most about this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce recipe is how versatile it is. Here are a few of my favorite variations:
- Spicy Southwest: Add a diced jalapeño to the mix and a sprinkle of chili powder on the steak for a kick of heat.
- Greek-ish: Swap the cilantro for fresh dill and add some crumbled feta cheese. So good!
- Surf & Turf: Grill some shrimp along with the steak for a fancy-feeling combo.
- Vegetarian: Ditch the steak and double up on the roasted veggies. Sometimes I’ll add some black beans for extra protein.
- Breakfast Bowl: Top with a fried egg for a delicious breakfast twist. The runny yolk mixing with the cilantro cream sauce…divine!
My personal favorite is the spicy southwest version – I just love that extra bit of heat. But honestly, I’ve never gone wrong with any variation of this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. It’s all good!
Servings and Timing
This recipe for Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce makes about 4 servings. Though I’ve definitely been known to polish off a double portion myself after a particularly hard workout (no shame!).
Here’s the timing breakdown:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Not too shabby for such a flavor-packed, satisfying meal, right? In my experience, the prep work goes even faster if you enlist a sous chef to help with the chopping while you handle the steak. Teamwork makes the dream work!
Step-by-Step Instructions
Alright, let’s get cooking! Here’s how to make this delicious Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce, step by step:
Step 1: Marinate the steak
In a shallow dish, mix together the olive oil, lime juice, salt, and pepper. Add the steak and turn to coat. Let it marinate at room temp while you prep the other ingredients. (Pro tip: if you have the time, marinate it in the fridge for a couple hours – the flavor will be even better!)
Step 2: Make the cilantro cream sauce
In a food processor or blender, combine the sour cream, cilantro, garlic, lime juice, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. (I usually sneak a few spoonfuls at this point…you know, for quality control.)
Step 3: Roast the corn
Heat a cast iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred all over, about 10 minutes. (If you don’t have a cast iron, you can totally do this on a regular grill or even under the broiler.) Let cool slightly, then cut the kernels off the cob.
Step 4: Cook the steak
In the same skillet, cook the steak over medium-high heat to desired doneness, about 4-5 minutes per side for medium-rare. (I like my steak on the rarer side, but you do you!) Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
Step 5: Assemble the bowls
Divide the sliced steak, roasted corn, avocado, tomatoes, and onion among 4 bowls. Drizzle with the cilantro cream sauce and sprinkle with extra cilantro. Dig in!
See, not too complicated, right? The key is to get all your ingredients prepped before you start cooking – mise en place, as the fancy chef types say. That way, once the steak and corn are ready, you can just toss everything together and chow down.
Nutritional Information
Now, I’m not usually one to get too hung up on numbers, but I know some folks like to keep track of their intake. So, here’s the nutritional breakdown for one serving of this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce:
- Calories: 550
- Fat: 32g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Carbohydrates: 23g
- Fiber: 8g
- Sugar: 6g
- Protein: 38g
Not too shabby, right? This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is pretty well-balanced – you’ve got your protein from the steak, healthy fats from the avocado, and fiber from all those veggies.
Sure, the sour cream adds a bit of saturated fat, but life’s too short to skimp on flavor, in my opinion. Plus, you could always use a low-fat or non-dairy alternative if you’re watching your intake.
Healthier Alternatives
Speaking of healthier swaps, there are plenty of ways you can lighten up this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce if you’re so inclined:
- Yogurt Sauce: Swap the sour cream for plain Greek yogurt in the cilantro sauce. You’ll barely notice the difference!
- Lean Protein: Use chicken breast or shrimp instead of steak for a leaner protein option.
- Cauliflower Rice: Serve over cauliflower rice instead of regular rice to cut carbs and add extra veg.
- More Veg: Bulk it up with even more veggies like bell peppers, zucchini, or leafy greens.
Personally, I’m a believer in enjoying the real deal most of the time and saving the lighter swaps for when I’m really craving something a bit more virtuous. But you do what works for you and your bod!
Serving Suggestions
Now, let’s talk about how to serve up this bad boy. This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is pretty darn satisfying on its own, but here are a few ideas to take it to the next level:
- Chips and Salsa: Serve with a side of tortilla chips and your favorite salsa for scooping.
- Margaritas: Whip up a batch of frosty margaritas for the ultimate Taco Tuesday vibes.
- Guac: Because you can never have too much avocado, right? A dollop of guac on top is never a bad idea.
- Salad: Serve over a bed of mixed greens for an extra veggie boost.
- Quesadillas: Cut your steak into strips and make steak and roasted corn quesadillas with the cilantro cream sauce for dipping!
Honestly, you really can’t go wrong however you serve this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. It’s a crowd-pleaser every time!
Common Mistakes to Avoid
Now, I’ve made my fair share of mistakes in the kitchen over the years. Here are a few pitfalls to avoid when making this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce:
- Overcooking the steak: There’s nothing sadder than a tough, chewy steak. Err on the side of undercooking – you can always throw it back on the heat if needed.
- Skimping on the lime: That hit of acidity from the lime juice is key to balancing out the richness of the steak and cream sauce. Don’t skimp!
- Using underripe avocados: There’s nothing more disappointing than cutting into an avocado only to find it’s hard and flavorless. Make sure yours are ripe and ready!
- Rushing the marinating: I know, you’re hangry and want to eat ASAP. But giving your steak some time to soak up that marinade will make a world of difference in the flavor department.
Trust me, I’ve made all these mistakes and more. But the beauty of cooking is that there’s always room for improvement and experimentation. So don’t sweat it if your Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce isn’t perfect the first time around – it’ll still be dang delicious.
Storing Tips
Got leftovers? Lucky you! Here’s how to store them for maximum deliciousness:
- In the fridge: Pack your Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce components separately in airtight containers and they’ll keep in the fridge for up to 3 days.
- In the freezer: I wouldn’t recommend freezing the avocado or cilantro cream sauce, but you can totally freeze the steak and roasted corn. Just thaw in the fridge overnight and reheat in a skillet when you’re ready to eat.
Pro tip: If you’re meal prepping, pack the steak, corn, and veggies in one container and the cilantro cream sauce in another. That way, you can reheat the bowl and add the sauce on top when you’re ready to chow down.
Frequently Asked Questions
Before we wrap this up, let me answer some of the most common questions I get about this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce recipe:
Can I make the cilantro cream sauce ahead of time?
Totally! In fact, I think the flavor gets even better after a stint in the fridge. Just store it in an airtight container and it’ll keep for up to a week.
How do I know when my steak is done?
Invest in a good meat thermometer, friends. For medium-rare, you’re looking for an internal temp of 135°F. But if you don’t have a thermometer, the touch test works too – a medium-rare steak should feel like the fleshy part of your palm when you press on it.
Can I use frozen corn instead of fresh?
Absolutely. I always keep a bag of frozen corn in my freezer for this recipe. Just thaw it out and roast it up the same way you would fresh. Easy peasy!
What if I don’t have a cast iron skillet?
No worries! You can use any heavy-bottomed skillet, or even a grill pan. Just get it nice and hot before adding your steak and corn.
Can I make this recipe vegan?
You sure can! Just swap the steak for your favorite plant-based protein (I like seasoned tempeh or seitan) and use a vegan sour cream alternative in the cilantro sauce. Boom – vegan Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce!
What’s the best cut of steak to use?
I’m partial to flank or skirt steak for this recipe – they’re flavorful, relatively inexpensive, and cook up quickly. But you could totally use sirloin, ribeye, or whatever you have on hand.
Can I make this recipe Whole30 compliant?
Yep! Just swap the sour cream for coconut cream in the cilantro sauce and serve over cauliflower rice or greens instead of regular rice. Whole30 Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce for the win!
How spicy is this recipe?
As written, this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce recipe is pretty mild. But you can definitely kick up the heat by adding some diced jalapeño or a pinch of cayenne to the mix. Spice it up to your liking!
Conclusion
Well folks, there you have it – my go-to recipe for Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce. I hope you love it as much as I do!
This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is the perfect mix of flavors and textures – savory, creamy, smoky, tangy, and oh-so-satisfying. It’s become a regular in my meal rotation for good reason – it’s easy, delicious, and always a hit with my crew.
So