Name: Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb flank steak (or any cut of your choice); 2 tablespoons olive oil; Salt and pepper, to taste; 1 large avocado, diced; 1 cup corn kernels (fresh or frozen); 1 tablespoon butter; 1 lime, juiced; 1/4 cup chopped cilantro (for the sauce); 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 clove garlic, minced; 1 tablespoon lime juice (for the sauce); 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 cup water (for sauce); Fresh cilantro for garnish

If you're craving a fresh, flavorful, and filling meal, this steak, avocado, and roasted corn bowl with cilantro cream sauce is exactly what you need. It's a perfect combination of juicy steak, creamy avocado, sweet roasted corn, and tangy cilantro sauce that will leave your taste buds dancing. Whether you're enjoying it for lunch or dinner, this dish is satisfying and packed with vibrant flavors.

Why You’ll Love This Recipe

I absolutely love this recipe because it has everything I want in a meal – rich flavors, textures, and colors. The tender steak pairs so well with the creamy avocado, while the roasted corn adds a touch of sweetness that brings the whole bowl together. And then there's the cilantro cream sauce – it adds the perfect finishing touch with its creamy and zesty kick. I also love how customizable this dish is, allowing me to switch up ingredients or toppings to suit my taste. It’s a bowl that feels indulgent but also fresh and healthy!

Ingredients

1 lb flank steak (or any cut of your choice)
2 tablespoons olive oil
Salt and pepper, to taste
1 large avocado, diced
1 cup corn kernels (fresh or frozen)
1 tablespoon butter
1 lime, juiced
¼ cup chopped cilantro (for the sauce)
½ cup sour cream
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon lime juice (for the sauce)
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ cup water (for sauce)
Fresh cilantro for garnish

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your grill or stovetop pan to medium-high heat.
Season the flank steak with olive oil, salt, and pepper.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
While the steak is grilling, heat the butter in a small pan over medium heat. Add the corn and cook, stirring occasionally, until the corn is lightly charred and tender, about 5-7 minutes.
In a small bowl, mix together the sour cream, mayonnaise, minced garlic, lime juice, chopped cilantro, cumin, chili powder, and water to create the cilantro cream sauce.
Once the steak is cooked, let it rest for a few minutes before slicing it thinly against the grain.
To assemble the bowls, divide the sliced steak, roasted corn, and diced avocado into bowls. Drizzle with the cilantro cream sauce and garnish with fresh cilantro and a squeeze of lime juice.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes to prepare from start to finish. It’s a quick yet satisfying meal that’s perfect for busy days when you want something hearty and delicious without spending hours in the kitchen.

Variations

For a spicy kick, try adding a few slices of jalapeño or a dash of hot sauce to the cilantro cream sauce.
You can swap the steak for grilled chicken or shrimp if you prefer a lighter protein option.
If you’re looking for a grain-based base, serve this bowl over rice or quinoa for extra texture and heartiness.
For a vegan version, skip the steak and substitute with grilled tofu or chickpeas. Use a dairy-free sour cream and mayonnaise for the cilantro sauce.

Storage/Reheating

If you have leftovers, store them in an airtight container in the fridge. The steak and corn will keep for up to 3 days. When reheating, I suggest warming the steak and corn gently in a pan or microwave, then assembling the bowl fresh with avocado and cilantro sauce to maintain their flavors and textures. The cilantro cream sauce can also be stored separately for up to 3 days in the fridge.

FAQs

How can I make this recipe spicier?

To give this dish an extra kick, add chopped jalapeños to the bowl or stir in some hot sauce to the cilantro cream sauce. You can also sprinkle chili flakes or a dash of cayenne pepper for some heat.

Can I use frozen corn instead of fresh?

Yes, you can definitely use frozen corn if fresh corn isn't available. Just make sure to cook it properly to get a nice char and bring out its sweetness.

What’s the best way to slice the steak?

To ensure your steak is tender and easy to eat, always slice it against the grain. This will break up the muscle fibers and make each bite more enjoyable.

Can I make the cilantro cream sauce ahead of time?

Yes, you can make the cilantro cream sauce in advance and store it in the fridge for up to 3 days. Just give it a good stir before using it to ensure the ingredients are well mixed.

How can I add more vegetables to this bowl?

Feel free to add extra veggies like roasted bell peppers, sautéed onions, or even fresh tomatoes for some additional crunch and color.

Conclusion

This steak, avocado, and roasted corn bowl with cilantro cream sauce is the perfect meal when I want something fresh, hearty, and packed with flavor. It's easy to make and perfect for customizing with whatever ingredients I have on hand. The combination of tender steak, creamy avocado, sweet corn, and the tangy cilantro sauce always hits the spot. Whether I'm making it for myself or serving it to friends and family, this dish is sure to impress!