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Close-up of a Whole30 Steak and Avocado Bowl with dark leafy greens and seared steak grill marks.

Whole30 Steak and Avocado Bowl with Charred Corn and Cilantro Lime Crema

A vibrant Whole30 Steak and Avocado Bowl featuring perfectly seared medium-rare steak, smoky charred corn, and creamy avocado, all topped with a zesty cilantro cream sauce for a high-protein, nutrient-dense meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 580

Ingredients
  

Steak
  • 1 lb (450g) Top Sirloin or Ribeye Steak Thick-cut preferred
  • 2 tbsp (30ml) Avocado Oil For high-heat searing
  • 1 tsp (5g) Kosher Salt
Bowl Base
  • 4 cups (120g) Mixed Dark Leafy Greens Spinach, Kale, or Arugula
  • 2 large Avocados Cubed
  • 1 cup (160g) Sweet Corn Kernels Fresh or thawed
  • 1/4 cup Red Onion Thinly slivered
  • 1/4 cup (15g) Fresh Cilantro Chopped for garnish
Cilantro Cream Sauce
  • 1/2 cup (120ml) Whole30 Compliant Mayo Or thick coconut cream
  • 1/4 cup Fresh Cilantro Packed
  • 1 tbsp Lime Juice Freshly squeezed

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing.
  • 1 High-speed blender Used for the cilantro cream sauce.

Method
 

Prepare the Steak
  1. Pat steak dry and season. Heat oil in cast iron skillet over high heat. Sear steak for 3-4 mins per side until deep grill marks form and internal temp reaches 130°F (54°C).
  2. Remove steak from pan and let rest on a cutting board for 8-10 minutes before slicing into thick strips.
Char the Corn
  1. Add corn to the hot steak pan. Roast for 3-5 minutes without stirring until kernels are golden and charred.
Blend Sauce & Assemble
  1. Blend mayo, cilantro, and lime juice until smooth and light green.
  2. Divide greens between bowls. Top with steak, corn, avocado, and red onion. Drizzle with sauce and garnish with cilantro.

Notes

Pat the steak extremely dry to ensure a perfect crust.
Use a high-smoke point oil like avocado oil to prevent kitchen smoke.