If you’re craving a vibrant, flavor-packed meal that’s as beautiful as it is satisfying, let me introduce you to the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce. This bowl is a true celebration of color, texture, and taste: tender, juicy steak mingles with sweet roasted corn, creamy avocado, and a tangy, herb-laced sauce that ties everything together. Whether you’re meal-prepping for the week or looking to impress at dinner, this dish delivers on every level—freshness, heartiness, and just the right hint of indulgence.
Ingredients You’ll Need
Every component in this bowl earns its place, bringing something essential to the table. From the juicy steak to the zesty cilantro cream sauce, each ingredient pops with its own flavor and texture, ensuring every bite is a little celebration.
- Flank or Skirt Steak (1 pound): These cuts are perfect for quick grilling and slice up beautifully for bowls—just make sure to cut against the grain for tenderness.
- Olive Oil (1 tablespoon): Adds richness and helps the spices adhere to the steak, while also aiding the grill for both steak and corn.
- Garlic Powder (1 teaspoon): Brings a punchy, savory depth to the steak’s seasoning.
- Ground Cumin (1 teaspoon): Gives the dish its signature earthy, slightly smoky undertone—so essential for that Tex-Mex vibe.
- Smoked Paprika (½ teaspoon): Infuses a subtle smokiness that pairs perfectly with both steak and corn.
- Salt (½ teaspoon): Crucial for bringing all the flavors together and enhancing every bite.
- Black Pepper (½ teaspoon): Adds a gentle kick and rounds out the spice blend.
- Corn (2 ears or 1 ½ cups frozen): Roasting the corn caramelizes its sugars, boosting sweetness and adding irresistible charred flavor.
- Avocado (1, diced): Creamy and cooling, avocado is the perfect contrast to the warm, smoky steak and corn.
- Cooked Rice (1 cup): The base that catches all those delicious juices and sauce—use white, brown, or cauliflower rice to suit your mood.
- Cherry Tomatoes (½ cup, halved): Bursting with freshness and color, these add a juicy pop to every forkful.
- Red Onion (¼ cup, diced): A little bite and crunch to balance out the bowl.
- Lime Wedges: Brighten up every bite with a fresh squeeze right at the table.
- Sour Cream or Greek Yogurt (½ cup): The creamy base for that irresistibly tangy cilantro cream sauce.
- Fresh Cilantro Leaves (1 cup): The star of the sauce, lending fresh, herbal notes and a gorgeous green hue.
- Garlic (1 clove): Just enough to make the sauce sing without overpowering the bowl.
- Lime Juice (1 tablespoon): Adds zip and brings all the flavors in the sauce to life.
- Olive Oil (1 tablespoon): Makes the sauce silky and emulsified.
- Water (1–2 tablespoons): Thins the sauce to your favorite drizzleable consistency.
- Salt (to taste): A final pinch to make the sauce pop.
How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Step 1: Season and Grill the Steak
Start by rubbing your steak with olive oil, garlic powder, cumin, smoked paprika, salt, and black pepper. This spice blend does wonders for the meat, coaxing out deep, savory flavors and giving the steak a gorgeous crust once it hits the grill. Grill the steak over medium-high heat for 4–5 minutes per side for medium-rare (or a little longer if you like it more done). Once it’s cooked to your liking, let it rest under foil for about 5 minutes to keep every slice juicy and tender.
Step 2: Roast the Corn
While the steak grills, get your corn going. If you’re using fresh ears, pop them right on the grill and turn them occasionally until they’re lightly charred—about 8 to 10 minutes. That char not only looks beautiful but adds a lovely smoky sweetness. If frozen corn is what you have, no worries—just sauté it in a hot skillet with a splash of oil until the kernels are golden and caramelized. If you used fresh, carefully cut the kernels off the cob once cool enough to handle.
Step 3: Blend the Cilantro Cream Sauce
The magic touch to this Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is, without a doubt, that drizzle-worthy sauce. In a blender or food processor, combine the sour cream or Greek yogurt, fresh cilantro, garlic, lime juice, olive oil, and a pinch of salt. Blend until smooth and creamy, adding water a tablespoon at a time until you reach your preferred consistency. Taste and adjust the salt if needed. This sauce is downright addictive—you’ll want to drizzle it over everything!
Step 4: Assemble the Bowls
With all the components ready, it’s time for the fun part. Spoon a bed of rice into each bowl. Top with slices of juicy steak, a generous helping of roasted corn, creamy avocado, cherry tomatoes, and a sprinkle of red onion. Finish with a hearty drizzle of cilantro cream sauce and a wedge of lime for squeezing. The Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce truly comes to life in this final assembly—each bowl is a mini masterpiece!
How to Serve Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Garnishes
For ultimate flair and flavor, don’t skimp on the garnishes. Extra cilantro leaves, a few lime wedges, a sprinkle of flaky sea salt, or even thinly sliced jalapeños can add freshness, color, and a touch of heat. A final drizzle of the cilantro cream sauce right before serving makes the bowl look restaurant-worthy and absolutely irresistible.
Side Dishes
This bowl is hearty enough to stand alone, but if you’re serving a crowd or want to round out your meal, think about some simple sides. A light green salad with a lime vinaigrette, crispy tortilla chips, or a bowl of black beans or refried beans all make excellent accompaniments. If you’re feeling festive, a pitcher of agua fresca or a sparkling limeade would be the perfect sip alongside your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.
Creative Ways to Present
Presentation makes all the difference, especially with such a colorful dish! Try serving the bowl “deconstructed” with each component in its own section for a dramatic look, or layer everything in a mason jar for a fun, portable lunch. Arrange the steak slices in a fan on top, or use a squeeze bottle for that perfect drizzle of cilantro cream. However you present it, this bowl is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store each component separately in airtight containers in the refrigerator. Steak, corn, rice, and sauce will keep well for up to 3 days, but wait to cut and add the avocado until just before serving—nobody likes brown avocado!
Freezing
The steak, rice, and even corn can be frozen for up to 2 months. Let them cool completely before transferring to freezer-safe containers. The cilantro cream sauce and fresh veggies (tomatoes, onion, avocado) don’t freeze well, so store those fresh. Thaw frozen items overnight in the fridge for best results.
Reheating
To reheat, gently warm the steak, rice, and corn in the microwave or on the stovetop until hot. If you’re worried about the steak drying out, splash on a bit of water or extra sauce before reheating. Assemble with fresh avocado, tomatoes, and cilantro cream sauce just before serving for that just-made flavor.
FAQs
Can I use a different cut of steak for this bowl?
Absolutely! Flank or skirt steak are both great for quick grilling and slicing, but sirloin or ribeye work beautifully too. Just adjust cooking times as needed for thicker cuts.
What can I substitute for cilantro in the cream sauce?
If you’re not a cilantro fan, try fresh parsley or basil for a different herbal twist. The flavor will change, but you’ll still get that creamy, tangy sauce that brings the bowl together.
Is this Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce gluten-free?
Yes, as long as you use gluten-free rice and double-check your spices and seasonings, this bowl is naturally gluten-free—perfect for sharing with everyone!
Can I meal prep these bowls in advance?
Definitely! Prepare all the components ahead of time and store them separately. Assemble just before eating, adding the avocado and sauce last to keep everything fresh and vibrant.
How spicy is the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce?
The base recipe is mild, but you can dial up the heat with a pinch of cayenne in the steak rub or by adding sliced jalapeños as a garnish. Make it your own!
Final Thoughts
If you’re looking for a meal that’s bold, balanced, and downright crave-worthy, give the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce a try. It’s one of those dishes that’s as fun to make as it is to eat—bursting with fresh flavors, customizable, and guaranteed to become a new favorite. Happy cooking!
Print
Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A flavorful and wholesome Steak, Avocado & Roasted Corn Bowl topped with a refreshing cilantro cream sauce. Perfectly grilled flank steak combined with creamy avocado, smoky roasted corn, fresh vegetables, and a zesty sauce makes this Mexican-American fusion bowl a satisfying, gluten-free main course that’s ideal for meal prep or quick dinners.
Ingredients
For the Bowl:
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ears corn (or 1 ½ cups frozen corn)
- 1 avocado, diced
- 1 cup cooked rice (white, brown, or cauliflower)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- Lime wedges for serving
For the Cilantro Cream Sauce:
- ½ cup sour cream or Greek yogurt
- 1 cup fresh cilantro leaves
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1–2 tablespoons water (to thin)
- Salt to taste
Instructions
- Prepare the Steak: Preheat your grill or grill pan over medium-high heat. Rub the steak evenly with olive oil, garlic powder, ground cumin, smoked paprika, salt, and black pepper. Grill the steak for 4–5 minutes on each side to reach medium-rare doneness or adjust the time to your preferred doneness. Once cooked, remove the steak from the heat, cover loosely with foil, and let it rest for 5 minutes before slicing thinly against the grain.
- Roast the Corn: While the steak rests, grill the ears of corn directly on the grill, turning occasionally for even charring, about 8–10 minutes until lightly charred. If using frozen corn, heat a skillet over high heat with a little oil and sauté the corn until browned and roasted. After roasting, if using fresh corn, cut the kernels off the cob.
- Make the Cilantro Cream Sauce: In a food processor or blender, combine sour cream or Greek yogurt, fresh cilantro leaves, garlic clove, lime juice, olive oil, and a pinch of salt. Blend until smooth. Add water one tablespoon at a time to reach your desired sauce consistency.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with slices of grilled steak, diced avocado, roasted corn kernels, halved cherry tomatoes, and diced red onion. Generously drizzle the cilantro cream sauce over the top. Serve each bowl with lime wedges on the side for an extra burst of citrus flavor.
Notes
- This bowl is ideal for meal prep: store the cilantro cream sauce separately to keep it fresh and add avocado just before serving to prevent browning.
- For extra fiber and crunch, consider adding black beans or shredded lettuce when assembling the bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
