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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A fresh, flavorful bowl featuring juicy steak, creamy avocado, smoky roasted corn, and a vibrant cilantro cream sauce over fluffy rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Bowl, Dinner
Cuisine: American, Mexican-Inspired
Calories: 520

Ingredients
  

Steak
  • 1 lb flank or skirt steak
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lime juiced
Bowl Ingredients
  • 2 cups cooked rice
  • 2 ears corn or 1.5 cups frozen
  • 1 tbsp olive oil
  • 1 avocado sliced
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion diced
  • 2 tbsp fresh cilantro chopped
Cilantro Cream Sauce
  • 0.75 cup Greek yogurt or sour cream
  • 0.5 cup fresh cilantro packed
  • 1 clove garlic
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 2-3 tbsp water to thin
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • Baking sheet
  • Skillet or grill pan
  • Blender or food processor
  • Knife

Method
 

  1. Combine olive oil, chili powder, garlic powder, cumin, paprika, salt, pepper, and lime juice. Rub mixture over steak and marinate at least 15 minutes.
  2. Preheat oven to 425°F (220°C). Toss corn with olive oil, salt, and pepper. Roast 15–20 minutes until slightly charred.
  3. Heat a skillet over medium-high heat. Cook steak 4–5 minutes per side. Rest 10 minutes, then slice against the grain.
  4. Blend yogurt, cilantro, garlic, lime juice, olive oil, water, salt, and pepper until smooth.
  5. Assemble bowls with rice, steak, roasted corn, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream sauce.

Notes

For extra flavor, grill both the steak and corn. Use cilantro-lime rice for added freshness.