Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 2 ripe avocados
- 2 ears fresh corn (on the cob)
- 1 cup fresh cilantro (chopped)
- Juice of 2 limes
- 1 cup full-fat sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp chili powder
Instructions
- Heat a skillet over medium-high heat. Add olive oil until shimmering, then cook the seasoned steak for 4-5 minutes per side until browned and at desired doneness. Let rest before slicing.
- Grill or roast the corn on high heat for about 10 minutes until charred, enhancing its sweetness.
- In a bowl, mix sour cream, lime juice, chopped cilantro, cumin powder, garlic powder, chili powder, salt, and pepper until smooth.
- Slice the rested steak against the grain into thin strips. In serving bowls, layer sliced steak with avocado slices and roasted corn. Drizzle generously with cilantro cream sauce.
- Garnish with extra cilantro sprigs and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 670
- Sugar: 3g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 92mg