1 lb flank steak or sirloin, grilled and thinly sliced
2 ripe avocados, diced
2 ears of corn, husked
1 cup cooked brown rice or quinoa
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Salt & pepper, to taste
For the Cilantro Cream Sauce:
½ cup sour cream or Greek yogurt
¼ cup fresh cilantro
1 tablespoon lime juice
1 garlic clove
Salt, to taste
🍽 Let’s put it all together:
Step 1: Grill the corn.
Start by preheating your grill or grill pan to medium-high. Pop the corn right on the grates—no need to get fancy. Grill it for 10–12 minutes, turning now and then, until it’s beautifully charred and smells amazing. Let it cool, then slice the kernels right off the cob. So simple, so summery.
Step 2: Cook the steak.
Season your steak generously with salt and pepper—always season with confidence! Grill it for 4–5 minutes per side, or until it’s just the way you like it. Let it rest for a few minutes (this part is key!) and then slice it thinly across the grain. It’ll be tender and full of flavor.
Step 3: Make the sauce.
Now for that dreamy, herby sauce. In a blender or food processor, combine the sour cream (or Greek yogurt), cilantro, lime juice, garlic, and a pinch of salt. Blend until it’s smooth and vibrant. I could eat this with a spoon—it’s that good.
Step 4: Assemble your bowl.
Start with a cozy base of brown rice or quinoa. Then pile on the goodies: steak slices, avocado, roasted corn, cherry tomatoes, red onion, and a little extra cilantro if you’re feeling fancy.
Step 5: Drizzle generously.
Pour that gorgeous cilantro cream sauce all over the top. Don’t be shy—it brings everything together.