If you are craving a meal that bursts with vibrant flavors and bright, fresh textures, the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe is exactly what you need. This dish is a perfect harmony of juicy, tender steak paired with creamy avocado and sweet, smoky roasted corn—brought together by a zesty, herbaceous cilantro cream sauce that ties every bite into a delightful fiesta in your mouth. It’s a colorful, wholesome bowl that not only looks amazing but comes together quickly for a satisfying dinner any night of the week.
Ingredients You’ll Need
This recipe keeps things simple but smart with a handful of ingredients, each chosen for its role in layering flavors, textures, and colors. Every element—from the juicy steak to the creamy avocado and the smoky corn—complements the others to make a truly memorable bowl.
- 1 lb flank steak or sirloin: Choose a tender cut for quick cooking and rich flavor.
- 2 tablespoons olive oil: Essential for searing the steak and roasting the corn perfectly.
- Salt and pepper, to taste: Simple seasoning to enhance natural flavors.
- 1 cup corn kernels (fresh or frozen): Adds sweetness and texture, perfect for roasting.
- 1 tablespoon smoked paprika (optional): Infuses roasted corn with a smoky depth.
- 1 large avocado, diced: Creamy and buttery, it balances the savory steak.
- 1 cup cooked quinoa or brown rice (optional): Provides a wholesome, nutty base for the bowl.
- 1/2 cup sour cream or Greek yogurt: The cooling element in the cilantro cream sauce.
- 1/4 cup fresh cilantro, chopped: Bright herbaceous flavor that lifts the entire dish.
- 1 tablespoon lime juice: Adds a tangy zing to the sauce and balances richness.
- 1 teaspoon garlic powder: Subtle warmth without overpowering.
- 1/2 teaspoon cumin: Earthy spice that complements the steak and sauce.
- 1/2 teaspoon chili powder: A gentle kick of heat to brighten the cilantro cream sauce.
How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Step 1: Cook the Steak
Heat olive oil in a skillet over medium-high heat and season your steak slices with salt and pepper. Cook them for about 2 to 3 minutes per side, just enough to get that beautiful browned crust while keeping the inside juicy and tender. Once done, set the steak aside to rest for a few minutes—this helps keep all those meat juices locked in.
Step 2: Roast the Corn
In another skillet, toss in the corn kernels with a bit of olive oil and smoked paprika if you’re using it. Roast over medium heat until the corn is slightly charred and bursting with smoky sweetness, around 5 to 7 minutes. Stir occasionally so it cooks evenly and doesn’t burn. This step adds a lovely depth and subtle smokiness that’s essential in this bowl.
Step 3: Whip Up the Cilantro Cream Sauce
Combine sour cream or Greek yogurt with fresh chopped cilantro, lime juice, garlic powder, cumin, and chili powder in a small bowl. Whisk it all together until smooth and creamy. This sauce transforms the bowl, adding a cool, tangy, and herbaceous finish that perfectly complements the richness of the steak and avocado.
Step 4: Assemble Your Bowl
Start by spreading a warm, fluffy bed of quinoa or brown rice (if using) in each bowl. Then layer on the thinly sliced steak, followed by roasted corn and juicy avocado chunks. Drizzle your vibrant cilantro cream sauce generously over the top for that final burst of flavor and creaminess.
Step 5: Serve and Enjoy
Serve your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe immediately for the best experience when everything is fresh and vibrant. Garnish with extra cilantro or a squeeze of lime if you like things a little zestier!
How to Serve Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Garnishes
Fresh cilantro leaves, a sprinkle of crushed tortilla chips for crunch, or a dash of hot sauce are fantastic finishing touches. These simple additions can elevate your bowl’s texture and flavor profile even more, making each bite exciting and layered.
Side Dishes
Pair this hearty bowl with a light, crisp green salad or grilled vegetables to balance the richness of the steak and avocado. A side of warm, crusty bread can also make this meal feel extra comforting and complete.
Creative Ways to Present
For an eye-catching presentation, arrange the ingredients in colorful sections within your bowl rather than mixing everything together. This way, every forkful can be customized to your liking, and the vibrant colors will make the dish as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store leftover steak, roasted corn, and cooked quinoa or rice separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado and cilantro cream sauce aside and add fresh avocado if possible when ready to serve, to keep things creamy and fresh.
Freezing
Steak, corn, and quinoa or rice freeze well, but the avocado and cilantro cream sauce do not freeze successfully as they change texture upon thawing. It’s best to prepare the sauce fresh and add avocado after reheating your frozen components.
Reheating
Gently reheat steak and corn in a skillet or microwave until warmed through. Reheat quinoa or rice separately to avoid overcooking the steak. Once everything is warmed, assemble the bowl with fresh avocado and drizzle on the cilantro cream sauce before serving.
FAQs
Can I use other cuts of steak besides flank or sirloin?
Absolutely! While flank and sirloin are ideal for quick cooking and tenderness, you can try skirt steak or ribeye. Just adjust cooking times accordingly to maintain the perfect doneness and texture.
Is it necessary to use quinoa or rice as the base?
Nope! The base is optional and can be swapped for greens, cauliflower rice, or even tortilla chips for a fun twist. The key is to have something to support the hearty toppings and sauce.
Can I make the cilantro cream sauce dairy-free?
Yes! Substitute sour cream or Greek yogurt with coconut yogurt or a cashew-based cream for a delicious dairy-free alternative that still delivers creamy zing and freshness.
What’s the best way to dice avocado without it turning brown?
Dice your avocado just before serving and toss it lightly with a squeeze of lime juice to prevent browning. Keeping the avocado chilled until assembly also helps maintain its vibrant green color.
How spicy is this recipe?
The recipe has a mild warmth from the chili powder and cumin, but it’s not very spicy. You can always adjust the chili powder quantity to your heat preference or add fresh jalapeños if you like more kick.
Final Thoughts
This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe is a total crowd-pleaser that combines ease, nutrition, and fantastic flavor into one bowl. Whether you’re cooking for a busy weeknight or looking to impress friends, this dish delivers on all fronts. Give it a try soon—you might just find yourself making it again and again!
Print
Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A vibrant and flavorful Steak, Avocado & Roasted Corn Bowl featuring tender sliced flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro cream sauce. Perfect for a quick, nutritious meal served over quinoa or brown rice for added heartiness.
Ingredients
Steak
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Roasted Corn
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon smoked paprika (optional, for roasted corn)
Other Bowl Ingredients
- 1 large avocado, diced
- 1 cup cooked quinoa or brown rice (optional, for base)
Cilantro Cream Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Cook the Steak: Heat olive oil in a skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Cook the steak pieces for 2 to 3 minutes on each side until browned and cooked to your preferred doneness. Once done, set the steak aside to rest.
- Roast the Corn: In a separate skillet, add the corn kernels and sprinkle with smoked paprika if using. Roast the corn over medium heat, stirring occasionally, until the kernels are lightly charred and cooked through, about 5 to 7 minutes.
- Prepare Cilantro Cream Sauce: In a small bowl, whisk together sour cream or Greek yogurt, freshly chopped cilantro, lime juice, garlic powder, cumin, and chili powder until smooth and well combined.
- Assemble the Bowl: Start with a base of cooked quinoa or brown rice if you’re using it. Top with the cooked steak slices, roasted corn, and diced avocado evenly distributed.
- Serve: Drizzle the cilantro cream sauce over the bowl. Garnish with extra cilantro if desired and serve immediately while warm.
Notes
- Use fresh or frozen corn kernels depending on availability.
- Flank steak can be substituted with sirloin or other quick-cooking cuts.
- For a lighter sauce, opt for Greek yogurt instead of sour cream.
- Quinoa and brown rice base is optional but adds a healthy, filling element.
- Adjust seasoning and spice levels in the sauce to taste.
- Leftover steak can be refrigerated and used within 3 days.
