Description
This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a flavorful and balanced meal featuring grilled steak, roasted corn, creamy avocado, and a zesty cilantro-lime sauce. Perfect for a quick dinner or a weekend treat, it combines smoky, fresh, and tangy elements in one colorful bowl.
Ingredients
Scale
Steak and Seasoning
- 1 pound boneless, skinless beef steak (flank, sirloin, or ribeye)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil (for corn roasting)
Grains and Veggies
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 ear corn, shucked and kernels removed
- 1 avocado, sliced
- 1/4 cup chopped cilantro (for toppings and sauce)
Cilantro Cream Sauce
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Grill the Steak: Preheat your grill or grill pan to medium-high heat. Season the steak evenly on both sides with garlic powder, onion powder, salt, and black pepper. Grill the steak for 2 to 3 minutes on each side, or until it reaches your preferred level of doneness. Once cooked, remove the steak and allow it to rest for a few minutes to retain juices. After resting, slice the steak into bite-sized pieces ready to be served.
- Roast the Corn: While the steak is resting, preheat your oven to 400°F (200°C). Toss the corn kernels with olive oil, salt, and pepper to coat evenly. Spread the kernels in a single layer on a baking sheet. Roast in the oven for 10 to 15 minutes, stirring once halfway through, until the kernels are lightly charred and fragrant.
- Make the Cilantro Cream Sauce: In a small mixing bowl, combine the mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and black pepper. Whisk the ingredients together until the sauce is smooth and well blended. Taste and adjust seasoning if needed.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each portion with the grilled steak pieces, roasted corn kernels, and sliced avocado. Sprinkle additional chopped cilantro over the top for freshness. Finally, drizzle the cilantro cream sauce generously over all the ingredients. Serve immediately while warm for the best experience.
- Tools Needed: Grill or grill pan for steak, baking sheet for roasting corn, mixing bowls for sauce and assembly, whisk for sauce, sharp knife and cutting board for slicing steak and avocado.
Notes
- You can substitute cooked quinoa or farro for the rice to add variety.
- For a smoky flavor, consider using smoked paprika in the steak seasoning.
- Use cauliflower rice for a low-carb option.
- Leftover steak can be refrigerated and enjoyed cold or reheated.
- Avocado can be swapped for sliced cucumber or roasted sweet potatoes if preferred.
- Make the cilantro cream sauce ahead of time and refrigerate for up to two days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: steak bowl, avocado bowl, roasted corn recipe, cilantro cream sauce, grilled steak recipe, healthy dinner bowl
