Description
Tender, juicy steak atop fresh veggies, creamy avocado slices, and a zesty cilantro cream sauce. This hearty and satisfying bowl is perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb ribeye, flank steak, or sirloin
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 minced garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 cup fresh cilantro
- 2 tbsp lime juice
- 1 garlic clove
- Mixed greens (arugula or spinach)
- Cherry tomatoes
- Cucumbers
- Red onions
- 1 avocado, sliced
Instructions
- Marinate the steak: In a bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the steak and let it marinate for at least 30 minutes or overnight.
- Cook the steak: Heat a cast-iron skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare or adjust based on your preferred doneness. Let it rest for 5 minutes, then slice thinly against the grain.
- Prepare the sauce: In a blender, combine Greek yogurt, fresh cilantro, lime juice, garlic, and a pinch of salt. Blend until smooth.
- Assemble the bowl: Start with a base of greens or grains. Add sliced avocado, cherry tomatoes, cucumbers, and red onions. Top with the steak slices.
- Drizzle and serve: Finish with a generous drizzle of cilantro cream sauce. Garnish with extra cilantro or lime wedges, if desired.
Notes
Let the steak come to room temperature before cooking for even cooking. Preheat the skillet for a good sear. Taste-test the cilantro sauce and adjust lime or salt as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 7
- Protein: 35
Keywords: steak bowl, avocado bowl, cilantro sauce, healthy dinner, meal prep, gluten-free, low-carb