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Roast the corn: Heat 1 tbsp olive oil in a skillet over medium heat. Add the corn and cook for 8–10 minutes until golden and slightly charred. Set aside.
Cook the steak: Season the steak with salt and pepper. Heat 1 tbsp olive oil in a pan over medium-high heat and sear the steak for 3–4 minutes on each side for medium-rare. Rest for 5 minutes, then slice thinly.
Make the cilantro cream sauce: Blend Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt until smooth.
Assemble the bowl: In a serving bowl, layer brown rice or quinoa, sliced avocado, cherry tomatoes, roasted corn, and steak. Drizzle with cilantro cream sauce and serve immediately.
Serving and storage tips:
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