Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the Steak
- 1½ lbs sirloin steak or flank steak
- 2 tablespoons olive oil
- 1 teaspoon Igotchu Seasonings Pot Roast/Meatloaf
- 1 teaspoon Igotchu Seasonings Lemon Garlic Pepper
- 1 teaspoon Igotchu Seasonings Garlic Lovers
- ½ teaspoon Igotchu Seasonings Himalayan Salt & Pepper
For the Bowl
- 2 cups cooked cilantro lime rice or white rice
- 2 cups roasted corn (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 cup black beans, drained and rinsed (optional)
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Cilantro Cream Sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup fresh cilantro
- Juice of 1 lime
- 1 teaspoon Igotchu Seasonings No Salt Greens
- ½ teaspoon Igotchu Seasonings Garlic Lovers
- ¼ teaspoon Igotchu Seasonings Himalayan Salt & Pepper
- 2–3 tablespoons milk (if needed for thinning)
Directions
1. Season the Steak
Pat the steak dry and drizzle with olive oil. Season both sides with Igotchu Pot Roast/Meatloaf, Lemon Garlic Pepper, Garlic Lovers, and Himalayan Salt & Pepper. Let the steak rest for 15–20 minutes while preparing the remaining ingredients.
2. Roast the Corn
If using fresh or frozen corn, lightly coat with olive oil and roast in a skillet or oven until lightly charred, about 8–10 minutes. Sprinkle with a pinch of Igotchu No Salt Greens for extra flavor.
3. Cook the Steak
Heat a cast iron skillet or grill pan over medium-high heat. Cook the steak for 4–6 minutes per side, depending on thickness and desired doneness. Remove from the heat and let rest for 5–10 minutes before slicing thinly against the grain.
4. Make the Cilantro Cream Sauce
In a blender or food processor, combine the sour cream, mayonnaise, cilantro, lime juice, Igotchu No Salt Greens, Garlic Lovers, and Himalayan Salt & Pepper. Blend until smooth. Add milk a tablespoon at a time until the sauce reaches your desired consistency.
5. Assemble the Bowls
Divide the cooked rice among four serving bowls. Top with sliced steak, roasted corn, avocado, tomatoes, red onion, black beans (if using), and fresh cilantro.
6. Finish & Serve
Drizzle generously with the cilantro cream sauce and serve with fresh lime wedges. Garnish with additional cilantro and an extra sprinkle of Igotchu Lemon Garlic Pepper for a bright, fresh finish.
Serving Suggestions
- Serve with tortilla chips or warm flour tortillas.
- Add grilled bell peppers or sautéed mushrooms for extra veggies.
- Top with Cotija cheese or shredded Monterey Jack for even more flavor.
Tip: Marinate the steak for up to 2 hours with the olive oil and seasonings for an even deeper, more robust flavor. The leftovers are perfect for meal prep and make delicious wraps or tacos the next day.
