Introduction

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, flavorful meal that’s both satisfying and fresh. Perfect for a weeknight dinner or a casual gathering, it combines tender, seasoned steak with sweet roasted corn and creamy avocado for a balanced, delicious bowl.

A white bowl with a speckled pattern holds a colorful dish with two main parts: on the left, bright yellow grilled corn kernels sprinkled with small green herb pieces, and on the right, slices of medium-rare steak with a brown crust and pink center, topped with a thick, creamy green sauce drizzled in lines and sprinkled with chopped green herbs. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs flank steak or ribeye
2 tbsp olive oil (for steak)
2 tsp kosher salt (for steak)
1 tsp black pepper (for steak)
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp chili powder (optional)
3 ears of fresh corn (or 2 cups frozen corn)
2 tbsp olive oil (for corn)
1 tsp salt (for corn)
1/2 tsp chili powder
Pinch of cayenne (optional)
1 cup sour cream
1/2 cup fresh cilantro, packed
2 green onions, roughly chopped
1 jalapeño, seeds removed (optional)
Juice of 1 lime
1 garlic clove
1/2 tsp salt (for sauce)
1/4 tsp black pepper (for sauce)
2 ripe avocados
1 cup cooked rice or quinoa
Optional: pickled red onions, crumbled cotija cheese, extra lime wedges, sliced radishes, fresh cilantro leaves

Instructions

Step 1: Preheat your grill or a large skillet over medium-high heat. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, and chili powder. Rub this seasoning all over the steak along with 2 tablespoons of olive oil.
Step 2: Grill or sear the steak for about 4-5 minutes per side, or until it reaches your desired doneness. Remove from heat, let rest for 5-10 minutes, then slice thinly against the grain.
Step 3: Meanwhile, prepare the roasted corn. If using fresh ears, shuck and clean them. Toss the corn with 2 tablespoons olive oil, salt, chili powder, and cayenne if using. Roast on a baking sheet under a broiler or on a hot grill, turning occasionally, until charred and tender, about 8-10 minutes. If using frozen corn, roast similarly until slightly charred.
Step 4: Prepare the cilantro cream sauce by blending the sour cream, cilantro, green onions, jalapeño, lime juice, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
Step 5: Assemble the bowl by layering cooked rice or quinoa, then top with sliced steak, roasted corn, and diced avocado. Drizzle with cilantro cream sauce and add any optional toppings you like, such as pickled red onions, cotija cheese, radishes, or extra cilantro.
Step 6: Serve immediately with lime wedges on the side for extra brightness.

Tips & Variations

For a smoky flavor, try using smoked paprika and chili powder in your seasoning blend.
Swap the steak for grilled chicken or tofu for a different protein option.
Use brown rice or quinoa to boost the fiber and protein content.
Make the cilantro cream sauce milder by removing the jalapeño or spicier by leaving the seeds in.
Leftover steak can be easily reheated or served cold in a salad.

Storage

Store leftover components separately in airtight containers in the fridge for up to 3 days. Keep the avocado sliced and sauce stored apart to maintain freshness. Reheat steak and corn gently in a skillet or microwave, then assemble fresh before serving.

How to Serve

A close-up of a bowl with two main layers: on the left, bright yellow grilled corn with some char marks and small green herb pieces sprinkled on top; on the right, medium-rare steak slices with a dark brown seared outside and pink inside, arranged in a row and covered with a thick light green herb sauce drizzled over the meat, garnished with chopped fresh green herbs. The bowl is white and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of steak for this recipe?

Yes, flank steak and ribeye are great choices for their flavor and tenderness, but you can also use sirloin or skirt steak depending on your preference and availability.

Is there a vegetarian version of this bowl?

Absolutely! You can replace the steak with grilled tofu, tempeh, or roasted chickpeas and keep the rest of the ingredients the same for a delicious vegetarian option.