Best Recipe for Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
This steak, avocado, and roasted corn bowl with cilantro cream sauce is the perfect balance of fresh, bold, and satisfying. Juicy grilled steak, sweet charred corn, creamy avocado, and a zesty cilantro-lime sauce come together in one easy and healthy bowl. Great for meal prep, summer dinners, or protein-packed lunches. Save this flavor-packed bowl recipe for your next craving!
📝 Ingredients
For the Bowl:
1 lb (450g) flank or skirt steak
2 ears of corn (or 1 ½ cups of corn kernels)
1 ripe avocado, sliced
2 cups cooked rice, quinoa, or cauliflower rice
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tbsp olive oil
Salt and pepper to taste
Fresh lime wedges (optional, for serving)
For the Cilantro Cream Sauce:
1/2 cup Greek yogurt or sour cream
1/2 cup fresh cilantro (packed)
1 garlic clove
1 tbsp lime juice
1 tbsp olive oil
Salt to taste
1–2 tbsp water (to thin, if needed)
👩🍳 Instructions
1. Cook the Steak:
Pat steak dry and season generously with salt and pepper (or your favorite steak seasoning).
Heat a grill pan or skillet over high heat. Drizzle with a bit of olive oil.
Cook steak for 3–4 minutes per side (medium-rare), or to your preferred doneness.
Let rest for 5 minutes, then slice thinly against the grain.
2. Roast the Corn:
Brush corn with olive oil and grill or roast on a pan until charred in spots (about 8–10 minutes), turning occasionally.
Once cool, cut kernels off the cob.
3. Make the Cilantro Cream Sauce:
Blend all sauce ingredients in a food processor or blender until smooth. Add water 1 tbsp at a time to reach your desired consistency. Adjust salt/lime to taste.
4. Assemble the Bowl:
In each bowl, layer your base (rice, quinoa, etc.), followed by sliced steak, avocado, corn, tomatoes, and red onion.
Drizzle generously with cilantro cream sauce.
Serve with a wedge of lime and extra cilantro if desired.