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Extreme macro close-up of a fork lifting a juicy slice of medium-rare steak from a Whole30 Steak and Avocado Bowl.

Whole30 Steak and Avocado Bowl with Zesty Cilantro Cream

A vibrant Whole30 Steak and Avocado Bowl featuring juicy medium-rare steak, charred corn, and creamy avocado drizzled with a zesty cilantro lime sauce. High-protein, dairy-free, and packed with bold, fresh flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Ribeye or Sirloin Steak 450g-680g, brought to room temperature
  • 2 large Avocados Sliced into thick wedges
  • 1 cup Corn Kernels 150g, use charred yellow squash for strict Whole30
  • 1 tbsp Avocado Oil 15ml, for searing
Cream Sauce
  • 1/2 cup Compliant Mayo or Soaked Cashews 120ml base for cream
  • 1 cup Fresh Cilantro 30g, loosely packed
  • 2 large Limes Juiced

Equipment

  • 1 Cast Iron Skillet Ensures a perfect sear
  • 1 High-speed blender For the cilantro cream sauce

Method
 

Prepare and Sear
  1. Pat the steak dry and season generously with salt and pepper. Let sit for 30 minutes.
  2. Heat oil in a cast iron skillet over high heat. Sear the steak for 4-5 minutes per side until a glossy crust forms. Rest for 10 minutes.
Veggies and Sauce
  1. In the same pan, roast corn kernels until charred and blackened on the edges.
  2. Combine cilantro, lime juice, and cream base in a blender. Process until smooth and thick.

Notes

Always slice the steak against the grain to ensure a tender, fibrous texture.
For a strict Whole30 version, replace corn with charred yellow bell peppers or summer squash.