Dinner

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

BySimon Carel December 9, 2025December 9, 2025

Introduction

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a flavorful and satisfying meal perfect for any day of the week. With tender grilled steak, sweet roasted corn, creamy avocado, and a zesty cilantro sauce, it’s a delicious combination that’s simple to prepare and sure to please.

A white bowl holds a colorful layered meal starting with a bed of green leafy lettuce at the bottom. On top, there are five slices of grilled steak arranged diagonally in the center, each slice showing a pinkish interior and dark seared edges, drizzled with a creamy green herb sauce. To the left and bottom are three small grilled corn on cob pieces, golden yellow with light char marks. On the top right, several bright red cherry tomatoes are halved and sprinkled with seasoning. Just below the tomatoes, there is a mound of crumbly white cheese. Above the steak, there are sliced avocado pieces fanned out with a sprinkle of spices. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless beef steak (flank, sirloin, or ribeye)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cooked rice (white, brown, or cauliflower rice)
1 ear corn, shucked and kernels removed
1 avocado, sliced
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup chopped cilantro (for sauce)
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)

Instructions

Step 1: Preheat your grill or grill pan to medium-high heat. Season the steak evenly with garlic powder, onion powder, salt, and black pepper. Grill the steak for 2–3 minutes per side or until it reaches your preferred doneness. Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
Step 2: Preheat the oven to 400°F (200°C). Toss the corn kernels with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer. Roast in the oven for 10–15 minutes, stirring once halfway through, until the corn is lightly charred and tender.
Step 3: In a small bowl, combine mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and black pepper. Whisk until the sauce is smooth and well blended.
Step 4: To assemble, divide the cooked rice among serving bowls. Top each bowl with the grilled steak pieces, roasted corn, sliced avocado, and chopped cilantro. Drizzle generously with the cilantro cream sauce and serve immediately.

Tips & Variations

For extra smoky flavor, consider adding a pinch of smoked paprika to the steak seasoning.
Substitute the steak with grilled chicken or tofu for a different protein option.
Use quinoa or couscous instead of rice for a different grain texture.
If fresh corn isn’t available, frozen corn works well too—just thaw before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cilantro cream sauce separate to maintain freshness. Reheat the bowl components separately—warm the steak, corn, and rice gently in the microwave or on the stove before assembling and adding fresh avocado and sauce.