Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce Recipe
This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a flavorful and hearty dish perfect for a healthy dinner. It features tender grilled steak seasoned with spices, charred sweet corn, creamy avocado, and a zesty cilantro lime cream sauce poured over rice or quinoa for a delicious, well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Steak:
- 1 1/2 lbs flank steak or ribeye (whatever’s looking good at the store)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder (optional)
For the Roasted Corn:
- 3 ears of fresh corn (or 2 cups frozen corn if fresh isn’t available)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp chili powder
- Pinch of cayenne (optional for spice)
For the Cilantro Cream Sauce:
- 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
- 1/4 tsp black pepper
The Rest of the Bowl:
- 2 ripe avocados
- 1 cup cooked rice or quinoa (brown rice recommended for extra health benefits)
- Optional extras: pickled red onions, crumbled cotija cheese, extra lime wedges, sliced radishes, fresh cilantro leaves
Instructions
- Prepare the Steak: In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and chili powder. Rub this seasoning blend all over the flank steak or ribeye. Drizzle with olive oil and let marinate for 20-30 minutes at room temperature.
- Cook the Steak: Heat a grill or skillet over medium-high heat. Cook the steak 4-5 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.
- Roast the Corn: Preheat oven to 425°F (220°C) or prepare a grill. Toss the ears of corn or frozen corn kernels with olive oil, salt, chili powder, and cayenne. Spread on a baking sheet or place on the grill and roast until charred in spots, about 15-20 minutes for fresh corn or 10-12 minutes for frozen, turning occasionally.
- Make the Cilantro Cream Sauce: In a blender or food processor, combine sour cream, fresh cilantro, green onions, jalapeño (if using), lime juice, garlic clove, salt, and black pepper. Blend until smooth and creamy.
- Assemble the Bowl: Divide cooked rice or quinoa among bowls. Top with sliced steak, roasted corn, and diced avocado. Drizzle generously with cilantro cream sauce. Garnish with optional extras such as pickled red onions, cotija cheese, lime wedges, sliced radishes, and fresh cilantro leaves.
- Serve and Enjoy: Serve immediately while the steak is warm and the sauce is fresh for a perfectly balanced and satisfying meal.
Notes
- Flank steak is lean and flavorful; ribeye adds more richness with marbling.
- Roasting the corn enhances its natural sweetness and adds a smoky flavor.
- The cilantro cream sauce can be made a day ahead and stored in the refrigerator.
- Adjust the chili powder and cayenne to control the heat level.
- Make this recipe gluten free by ensuring rice or quinoa and all seasonings are gluten free.
Keywords: steak bowl, avocado bowl, roasted corn, cilantro cream sauce, healthy dinner, grilled steak recipe, easy dinner bowl
