Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
A vibrant bowl combining juicy steak, creamy avocado, and sweet roasted corn, all enhanced by zesty cilantro cream sauce.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Bowl
- 2 cups cooked rice (your choice: white, brown, or cauliflower for a low-carb option)
- 1 ripe avocado, perfectly sliced
- 1/2 cup pickled red onions (optional, for an added zing)
- 1 small jalapeño, sliced (optional, for a bit of heat)
- 2 ears corn, husked
- 1 lb flank or sirloin steak
- Fresh wedge lime for serving
For the Cilantro Cream Sauce
- 1 clove garlic for aromatic depth
- 1/2 cup sour cream or Greek yogurt for creaminess
- Juice of 1 lime to enhance flavors
- 1 cup fresh cilantro (stems included for extra flavor)
- 1-2 tbsp olive oil for cooking and flavor
- to taste pinch salt
Optional Ingredients
- 1 small jalapeño for extra heat
- 1 pinch cumin for extra warmth
Instructions
Prepare the Steak
- Season your flank or sirloin steak with salt, pepper, and any optional spices you like.
- Grill or sear the steak for about 4–5 minutes per side until it reaches your desired doneness.
- Let the steak rest before slicing thinly against the grain.
Grill the Corn
- Grill or pan-roast the corn until beautifully charred.
- Allow it to cool slightly and then cut the kernels off the cob.
Make the Cilantro Cream Sauce
- In a blender, combine cilantro, sour cream or Greek yogurt, lime juice, garlic, olive oil, and a pinch of salt.
- Blend until smooth, adding a splash of water to thin if necessary.
Assemble the Bowls
- In serving bowls, layer cooked rice as a base, followed by generous slices of steak.
- Top with avocado slices, charred corn, pickled onions, and jalapeños if desired.
Finish and Serve
- Drizzle the cilantro cream sauce over each bowl and add a squeeze of fresh lime juice.
- Serve warm and enjoy!
Notes
Marinate the steak with lime juice, garlic, and olive oil for added flavor. Customize toppings as desired.