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Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce

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A hearty and colorful steak bowl featuring juicy sliced steak, creamy avocado, sweet roasted corn, and fresh toppings over rice or quinoa, all finished with a bright cilantro cream sauce. This balanced and flavorful meal is perfect for weeknights or meal prep.

Ingredients

  • For the steak and bowl:
  • 1 pound flank steak or sirloin steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup corn kernels (fresh, canned, or frozen and thawed)
  • 1 ripe avocado, sliced
  • 2 cups cooked rice or quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • For the cilantro cream sauce:
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 small clove garlic, minced
  • Pinch of salt

Instructions

  1. Pat the steak dry and rub with olive oil, salt, pepper, chili powder, garlic powder, and paprika. Let sit at room temperature for 15 minutes.
  2. Heat a skillet or grill pan over medium-high heat. Cook steak for 4–5 minutes per side, depending on thickness and desired doneness. Remove and let rest for at least 5 minutes before slicing thinly against the grain.
  3. While the steak cooks, heat a skillet over medium-high heat and roast the corn for 5–7 minutes, stirring occasionally, until lightly charred.
  4. In a small bowl, mix sour cream or Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt until smooth to make the sauce.
  5. Divide cooked rice or quinoa among serving bowls. Top with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion.
  6. Drizzle cilantro cream sauce over the top and serve immediately.

Notes

  • Add black beans for extra protein and fiber.
  • Serve over mixed greens instead of rice for a lighter option.
  • Top with tortilla strips for added crunch.
  • Add sliced jalapeños or hot sauce for more heat.
  • Substitute dairy-free yogurt for a dairy-free sauce.
  • Store components separately in the refrigerator for up to 3 days.
  • Slice avocado just before serving or toss with lime juice to slow browning.

Nutrition

Find it online: https://cookedbymaya.com/steak-avocado-roasted-corn-bowl-with-cilantro-cream-sauce/