Ingredients
For the Bowl:
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1 lb flank or skirt steak
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon cumin
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Salt and pepper, to taste
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2 ears of corn (or 1 1/2 cups frozen corn)
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1 tablespoon butter (for roasting corn)
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1 avocado, sliced
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1 cup cooked rice (white, brown, or cilantro-lime)
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, finely chopped
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1 tablespoon lime juice
For the Cilantro Cream Sauce:
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1/2 cup sour cream or Greek yogurt
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1/2 cup fresh cilantro, chopped
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1 tablespoon lime juice
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1 clove garlic
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Salt, to taste
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1–2 tablespoons water (to thin, if needed)
Instructions
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Prepare the Steak:
Rub steak with olive oil, chili powder, cumin, salt, and pepper. Let sit for 10–15 minutes. Grill or sear in a hot skillet over medium-high heat for 3–4 minutes per side (or until desired doneness). Let rest, then slice thinly. -
Roast the Corn:
In a skillet over medium heat, melt butter and add corn. Cook until lightly charred, about 6–8 minutes. If using fresh corn, you can also grill the ears and cut off the kernels afterward. -
Make the Cilantro Cream Sauce:
In a blender or food processor, combine sour cream, cilantro, lime juice, garlic, and salt. Blend until smooth. Add water to reach desired consistency. -
Assemble the Bowls:
In each bowl, layer cooked rice, sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle with lime juice.
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Top and Serve:
Spoon cilantro cream sauce over the bowls. Garnish with extra cilantro or lime wedges if desired.