Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

What’s the Deal with This Bowl?

Listen up, because I’m about to drop the most epic bowl recipe that’ll make your taste buds do a happy dance. This isn’t just another boring dinner – it’s a flavor explosion that hits every single note: tender, perfectly seasoned steak, creamy avocado, sweet roasted corn, and a cilantro cream sauce that’ll make you want to lick the spoon. It’s like a vacation for your mouth, no passport required.

Why You’ll Love This Recipe

• It’s basically a full meal in one bowl (bye-bye, dirty dishes!)
• Protein? Check. Healthy fats? Check. Killer flavor? DOUBLE CHECK.
• Takes about 30 minutes from start to finish – perfect for those “I’m starving and don’t want to cook forever” nights
• Looks fancy enough to impress, but easy enough for a total kitchen newbie
• Totally customizable – don’t like something? Swap it out!
• Meal prep dream – components can be prepped ahead of time

The Good Stuff You’ll Need

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, but why wouldn’t you?)

For the Roasted Corn:

• 3 ears of fresh corn (or 2 cups frozen corn if fresh isn’t happening)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp chili powder
• Pinch of cayenne (if you’re feeling spicy)

For the Cilantro Cream Sauce:

• 1 cup sour cream
• 1/2 cup fresh cilantro, packed
• 2 green onions, rough 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 if you’re being extra healthy)
• Optional extras:
  • Pickled red onions
  • Crumbled cotija cheese
  • Extra lime wedges
  • Sliced radishes
  • Fresh cilantro leaves

PIN IT

Let’s Cook This Beast

Prep Work (10 minutes):

1. Take your steak out of the fridge about 30 minutes before cooking. Room temp = more even cooking. Season it all over with that magical spice mix (salt, pepper, paprika, garlic powder, chili powder).
2. If using fresh corn, husk those bad boys. If you’re using frozen, just have it ready to go.

Roast that Corn (20 minutes):

1. Preheat your oven to 425°F. Seriously hot.
2. If using fresh corn, cut the kernels off the cob. Pro tip: Stand the corn up in a big bowl and use a sharp knife to slice downward. Less mess, more corn.
3. Spread corn on a baking sheet. Drizzle with olive oil, sprinkle with salt and chili powder. Toss to coat.
4. Roast for 15-20 minutes, stirring once halfway through. You want those kernels getting some nice golden-brown spots.

Cilantro Cream Sauce (5 minutes):

1. Throw all sauce ingredients in a blender or food processor. Blend until smooth.
2. Taste and adjust. Need more lime? Add it. Want it spicier? Throw in some more jalapeño.

Cook the Steak (10 minutes):

1. Heat a cast-iron skillet or grill pan to SCREAMING hot. Like, serious heat.
2. Add a touch of olive oil to the pan.
3. Cook the steak 4-5 minutes per side for medium-rare. Use a meat thermometer if you’re nervous – 135°F is medium-rare.
4. IMPORTANT: Let the steak rest for 5-10 minutes after cooking. This keeps it juicy. Cut against the grain when you’re ready to slice.

Bowl Assembly (5 minutes):

1. Start with a base of rice or quinoa.
2. Slice the steak thin, against the grain.
3. Slice those avocados – fan them out or just chunk ’em up.
4. Pile on the roasted corn.
5. Drizzle that cilantro cream sauce like you mean it.
6. Add any extra toppings that make you happy.

Serving Suggestions

• These bowls are basically a choose-your-own-adventure meal.
• Serve immediately – nobody wants sad, cold steak.
• Great with a cold beer or a margarita (just saying).
• Looks killer on Instagram (not that we’re counting)

Mix It Up

Bored? Try these twists:

• Chicken Version: Swap steak for grilled chicken thighs
• Veggie Bowl: Use portobello mushrooms instead of steak
• Spicy Lovers: Add some chipotle to the cream sauce
• Breakfast Bowl: Top with a fried egg
• Seafood Twist: Use grilled shrimp instead of steak

PIN IT

Meal Prep Magic

• Cook rice and steak ahead of time
• Keep components separate in the fridge
• Sauce will last 3-4 days
• Assemble right before eating to keep everything fresh

FAQ Corner

Q: Can I use a different cut of steak?
A: Totally. Skirt steak, sirloin – whatever looks good. Just adjust cooking time.

Q: How do I know when my steak is done?
A: Meat thermometer is your friend. Or the touch test if you’re feeling fancy.

Q: Is this gluten-free?
A: Yep! Just make sure your spices are GF certified.

Q: Can I make this vegetarian?
A: 100%. Swap steak for grilled portobello or tofu. Boom.

Q: How spicy is this?
A: Pretty mild. Easy to dial up or down based on your jalapeño situation.

Print