Description
A vibrant and hearty bowl featuring juicy grilled steak, creamy avocado, sweet corn, and a zesty cilantro-lime cream sauce. This fresh, colorful meal is protein-packed and bursting with bold Southwestern flavors — perfect for lunch or dinner.
Ingredients
- 1 lb flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup corn kernels (grilled or roasted)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
Instructions
- In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the mixture over both sides of the steak.
- Heat a grill pan or outdoor grill over medium-high heat. Cook steak for 4–5 minutes per side, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- While the steak rests, prepare the cilantro cream: blend 1/2 cup sour cream (or Greek yogurt), 1/4 cup mayonnaise, 1/2 cup fresh cilantro leaves, juice of 1 lime, 1 clove garlic, and a pinch of salt until smooth.
- Assemble bowls: divide rice or quinoa among serving bowls. Top with sliced steak, corn, avocado, tomatoes, and red onion.
- Drizzle generously with cilantro cream and garnish with extra cilantro.
- Serve immediately and enjoy!
Notes
- Use Greek yogurt instead of sour cream for a lighter cilantro sauce.
- You can substitute grilled chicken or shrimp for steak.
- Add black beans or roasted peppers for extra flavor and texture.
- Perfect for meal prep — store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Southwestern