Steak, Avocado and Roasted Corn Bowls with Cilantro Cream

The flank steak is seasoned with cumin, seared in a cast-iron skillet to at least 145°F, rested and sliced against the grain.

The corn chars in the same skillet, and the cilantro cream is whisked from sour cream, cilantro, lime, garlic and a splash of water until pourable.

How to Make It

1. Seasoned

   Season flank steak with kosher salt, black pepper, and ground cumin.

2. Seared and sliced

   Heat olive oil in a cast-iron skillet over medium-high heat. Sear the flank steak to at least 145°F, rest 3 minutes, then slice against the grain.

3. Corn charred

   In the same skillet, cook corn kernels 5 to 7 minutes until charred in spots.

4. Cilantro cream

   Whisk sour cream, chopped cilantro, lime juice, grated garlic, water, and 1/4 teaspoon kosher salt into a pourable cilantro cream.

5. Bowls built

   Divide cooked white rice among bowls and top with sliced steak, charred corn, and sliced avocados. Drizzle with cilantro cream.

Why This Recipe Works

• Cast iron holds the heat needed to sear flank steak quickly.
• Slicing against the grain keeps the strips tender.
• Charring the corn in the steak pan picks up the browned bits.
• A little water thins the sour cream to a drizzle.

Ingredient Notes

Flank steak

One pound, rested 3 minutes after reaching 145°F.

Corn kernels

Two cups, charred in spots.

Sour cream

Half a cup, the base of the cilantro cream.

Success Tips

• Leave the corn undisturbed for a minute at a time so it chars.
• Slice the avocados just before serving so they stay green.
• Keep the cilantro cream refrigerated until the bowls go out.

Serving Ideas

Build the bowls at the table with rice first, then steak, corn and avocado, and pass the cream.

Storage and Reheating