Steak, Avocado, and Roasted Corn Bowl
A vibrant, satisfying dish that combines juicy steak, creamy avocado, and sweet, roasted corn, topped with a zesty cilantro cream sauce.
Servings: 4 servings
Calories: 650kcal
Ingredients
Main Ingredients
- 1 lb flank or sirloin steak Choose a tender and flavorful cut.
- 2 ears corn, husked Fresh corn adds sweetness and crunch.
- 1 ripe avocado, sliced Provides creamy texture and nutrients.
- 2 cups cooked rice (white, brown, or cauliflower) Base for the bowl, soaks up flavors.
- 1/2 cup pickled red onions (optional) Adds tangy, crunchy element.
- 1 small jalapeño, sliced (optional) For some heat.
- 1 cup fresh cilantro (stems included) Essential for cilantro cream sauce.
- 1/2 cup sour cream or Greek yogurt Forms the base of the sauce.
- Juice of 1 lime Adds brightness to the sauce.
- 1 clove garlic Adds depth of flavor.
- 1–2 tbsp olive oil Used for cooking the steak and corn.
- Salt, to taste Essential for enhancing flavors.
- Optional: 1 small jalapeño or a pinch of cumin Extra flavor options.
Instructions
Cooking the Steak
- Season the steak with salt, pepper, and optional chili powder or cumin. Grill or sear over medium-high heat for 4–5 minutes per side based on desired doneness. Allow to rest before slicing thinly against the grain.
Roasting the Corn
- Grill or pan-roast the husked corn over medium-high heat until lightly charred. Let cool, then slice off the kernels.
Making the Sauce
- Blend cilantro, sour cream (or Greek yogurt), lime juice, garlic, olive oil, and salt until smooth. Adjust consistency with water or lime juice if needed.
Building the Bowls
- Start with a base of cooked rice in each bowl, layer with sliced steak, creamy avocado, roasted corn, pickled onions, and jalapeño if using. Drizzle with cilantro cream sauce and finish with a squeeze of lime.
Serving
- Serve immediately while fresh. Enjoy with family or as a shareable dish.
Notes
For best results, let steak reach room temperature before cooking. If grilling is not an option, corn can be briefly boiled instead. This dish can be meal prepped by doubling the recipe and storing leftovers for quick meals.