Ingredients
- Flank Steak (1.5 lbs)
- Cooked Brown Rice (3 cups)
- Frozen or Canned Corn (1.5 cups)
- Avocados (2 large, sliced)
- Plain Greek Yogurt or Sour Cream (1/2 cup)
- Fresh Cilantro (1 packed cup, leaves only)
- Lime Juice (1/4 cup)
- Olive Oil (2 tablespoons)
Instructions
- Step 1: Prepare the Cilantro Cream Sauce. Combine the Greek yogurt (or sour cream), cilantro, lime juice, and a tablespoon of olive oil in a food processor or blender. Blend until completely smooth and creamy, adding a tablespoon of water if the sauce is too thick. Season with salt and pepper to taste, then chill until serving.
- Step 2: Roast the corn. Preheat your oven to 400°F (200°C) or heat a large skillet over medium-high heat. Toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper. If roasting, spread the corn on a baking sheet and roast for 10-12 minutes until lightly charred. If using a skillet, sear the corn until browned, about 5-7 minutes.
- Step 3: Cook the steak. Pat the flank steak dry and season heavily with salt and pepper. Heat 1 tablespoon of olive oil in a cast iron skillet over high heat. Sear the steak for 4-5 minutes per side for medium-rare (or adjust for desired doneness). Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing thinly against the grain.
- Step 4: Assemble the bowls. Divide the cooked brown rice evenly among four serving bowls to form the base. Layer the sliced steak, roasted corn kernels, and avocado slices over the rice.
- Step 5: Finish and serve. Drizzle a generous amount of the prepared Cilantro Cream Sauce over the steak and vegetables in each bowl. Serve immediately.
Notes
- To store leftovers, keep the steak, rice, and corn refrigerated in separate containers from the avocado slices and the Cilantro Cream Sauce; the sauce is best used within 2 days for optimal color and freshness.
- For reheating, flash-sear the sliced steak quickly in a hot skillet for 30 seconds per side after warming the rice and corn, rather than using the microwave, which can make the meat tough and dry.
- Remember that flank steak is notoriously tough if sliced incorrectly, so always slice thinly against the grain at a slight angle to ensure the meat is tender and easy to chew.
- For extra crunch and flavor complexity, try topping the finished bowls with crumbled cotija cheese, pickled jalapeños, or a dash of chili powder over the corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American