Ingredients
- Steak (Sirloin or Ribeye) – 1 pound, about 1 inch thick
- Avocado – 2 ripe
- Corn on the cob – 2 ears, husks removed
- Cherry Tomatoes – 1 pint
- Red Onion – 1/2, thinly sliced
- Fresh Cilantro – 1/2 cup, chopped
- Sour Cream – 1/2 cup
- Lime – 1, juiced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Roast corn on the cob directly on the oven rack for 20-25 minutes, turning halfway through, until kernels are lightly browned. Let cool slightly, then cut kernels off the cob.
- Step 2: While corn is roasting, prepare the cilantro cream sauce. In a food processor or blender, combine sour cream, half of the chopped cilantro, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste.
- Step 3: Season steak generously with salt and pepper. Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Let rest for 5-10 minutes before slicing against the grain.
- Step 4: While steak is resting, halve or quarter the cherry tomatoes. Dice the avocado.
- Step 5: Assemble the bowls. Divide the roasted corn, sliced steak, cherry tomatoes, red onion, and diced avocado evenly among bowls.
- Step 6: Drizzle generously with the cilantro cream sauce and garnish with the remaining chopped cilantro. Serve immediately.
Notes
- Store leftover components separately to prevent the avocado from browning and the corn from becoming soggy.
- Reheat the steak and corn gently in a skillet or microwave, being careful not to overcook the steak.
- For a vibrant presentation, layer the ingredients artfully in the bowls, highlighting the colors of the steak, avocado, and corn.
- To enhance the steak's flavor, try adding a pat of herb butter to the pan while searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American