1 pound boneless, skinless beef steak, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Bowl:
1 cup cooked rice (white, brown, or your choice)
1 ear of corn, shucked and kernels removed
1 avocado, sliced
1/4 cup chopped cilantro (for garnish)
For the Cilantro Cream Sauce:
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
1. Grill the Steak:
Preheat your grill to medium-high heat.
Season the steak with garlic powder, onion powder, salt, and black pepper.
Grill the steak for 2-3 minutes per side, or until it’s cooked to your desired level of doneness. (If you’re using smaller pieces, it might cook even faster.)
Remove from the grill and set aside.
2. Roast the Corn:
Preheat your oven to 400°F (200°C).
Toss the corn kernels with a little olive oil, salt, and pepper.
Spread the corn evenly on a baking sheet and roast for 10-15 minutes, or until the kernels are slightly charred. Stir occasionally to ensure even roasting.
3. Make the Cilantro Cream Sauce:
In a small bowl, whisk together mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and black pepper.
Taste and adjust seasoning as desired. (If you like it spicier, feel free to add a pinch of red pepper flakes!)
4. Assemble the Bowls:
Divide the cooked rice evenly among serving bowls.
Top each bowl with grilled steak, roasted corn, and sliced avocado.
Drizzle the cilantro cream sauce generously over the top.
Garnish with chopped cilantro for a fresh, vibrant finish
Tips:
Steak Variety: You can use any type of steak that you prefer, such as flank steak, sirloin, or ribeye.
Spicy Option: For a spicier version of the sauce, add a pinch of red pepper flakes or a dash of hot sauce to the cilantro cream sauce.
Side Dishes: Serve this bowl with a side of salad, roasted veggies, or even some tortilla chips for extra crunch.
