Ingredients
Scale
- Steak (Sirloin or Ribeye) 1 lb
- Avocado 1 large, ripe
- Corn 2 ears, husks removed
- Olive Oil 2 tablespoons
- Lime 1, juiced
- Cilantro 1/4 cup, chopped
- Sour Cream 1/2 cup
- Chili Powder 1 teaspoon
Instructions
- Step 1: Prepare the corn. Preheat oven to 400°F (200°C). Lightly brush corn with olive oil and roast for 20-25 minutes, turning halfway through, until kernels are tender and lightly browned. Let cool slightly, then cut the kernels off the cob.
- Step 2: Prepare the steak. Season steak with salt, pepper, and chili powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- Step 3: Make the cilantro cream sauce. In a small bowl, combine sour cream, cilantro, and lime juice. Mix well. Add a pinch of salt and pepper to taste.
- Step 4: Assemble the bowls. Divide the roasted corn and sliced steak evenly among bowls.
- Step 5: Top with avocado slices and drizzle with the cilantro cream sauce. Serve immediately.
Notes
- Store leftover components separately to prevent sogginess, especially the avocado and cilantro cream.
- For best flavor, gently reheat the steak in a skillet with a touch of olive oil until just warmed through, avoiding overcooking.
- Garnish each bowl with extra lime wedges and a sprinkle of chili powder for a vibrant presentation and added zest.
- To maximize flavor, marinate the steak in a mixture of lime juice, olive oil, and chili powder for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American