If you are craving a meal that bursts with vibrant flavors and textures in every bite, then the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe is your new kitchen best friend. This dish brilliantly combines tender, juicy steak with sweet roasted corn, creamy avocado, and a zesty cilantro cream sauce that ties it all together. It’s not only a feast for your taste buds but also a wholesome, colorful bowl that can be ready in just about 20 minutes. Whether you’re cooking for yourself, family, or friends, this recipe effortlessly balances savory, smoky, fresh, and tangy notes, making it an irresistible bowl you’ll want to savor time and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to nailing this Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe. Each component plays a crucial role in building layers of flavor and texture, from the smoky charred corn to the creamy avocado and the fragrant, tangy sauce. Here’s what to have ready:
- 1 lb flank steak or sirloin: Choose a tender cut and slice thinly for quick, juicy cooking.
- 2 tablespoons olive oil: Used for perfectly searing the steak and roasting the corn with a hint of richness.
- Salt and pepper: Essential seasonings to enhance every bite of the steak and veggies.
- 1 cup corn kernels (fresh or frozen): The sweet and smoky star vegetable that adds crunch and color.
- 1 tablespoon smoked paprika (optional): Injects a subtle smoky depth into the roasted corn for extra flavor.
- 1 large avocado, diced: Adds creamy, buttery texture and balances the dish beautifully.
- 1 cup cooked quinoa or brown rice (optional): A nutritious base to make the bowl more filling.
- 1/2 cup sour cream or Greek yogurt: The creamy foundation of the cilantro cream sauce, bringing cooling contrast.
- 1/4 cup fresh cilantro, chopped: Fresh herbal brightness that is indispensable to the sauce.
- 1 tablespoon lime juice: Provides vibrant acidity to cut through richness and lift flavors.
- 1 teaspoon garlic powder: Adds subtle warmth to the creamy sauce without overpowering.
- 1/2 teaspoon cumin: Earthy undertone that complements the steak and corn beautifully.
- 1/2 teaspoon chili powder: A gentle kick that brings a hint of spice to the sauce.
How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Step 1: Cook the Steak
Start by heating olive oil in a skillet over medium-high heat. Season your thinly sliced steak generously with salt and pepper to bring out its natural flavors. Sear the steak for 2 to 3 minutes on each side, aiming for a beautiful brown crust while maintaining juiciness inside. Once cooked to your preferred doneness, set the meat aside to rest; this step locks in those delicious juices and keeps each bite tender.
Step 2: Roast the Corn
In a separate skillet, add a bit of oil and toss in your corn kernels. Sprinkle the smoked paprika if you want a smoky, slightly spicy twist. Roast the corn over medium heat, stirring occasionally until it’s beautifully charred and fragrant—about 5 to 7 minutes. This roasting technique brings out the corn’s natural sweetness and adds a delightful smoky crunch to the bowl.
Step 3: Prepare the Cilantro Cream Sauce
While your steak and corn cook, whip up the bright and creamy cilantro cream sauce. In a small bowl, whisk together sour cream or Greek yogurt, chopped fresh cilantro, lime juice, garlic powder, cumin, and chili powder. This sauce provides the perfect cooling contrast to the savory steak and smoky corn, tying the entire dish together with its fresh, zesty finish.
Step 4: Assemble Your Bowl
Start with a comforting base of cooked quinoa or brown rice if you like, adding a wholesome component to the meal. Layer on the juicy sliced steak, the roasted corn bursting with smoky flavor, and crowns of diced avocado for creaminess. Each element complements the others, creating a satisfying medley of textures and tastes.
Step 5: Drizzle, Garnish, and Serve
The final step is the most fun—drizzling that luscious cilantro cream sauce over your assembled bowl. Add an extra sprinkle of fresh cilantro on top if you’re feeling fancy. Serve immediately to enjoy the warm and cool elements together in perfect harmony.
How to Serve Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Garnishes
Add a pop of color and flavor with fresh cilantro leaves, a wedge of lime for extra zing, or even a sprinkle of crispy tortilla strips. These garnishes not only elevate the appearance but also add new layers of texture and brightness to the bowl.
Side Dishes
This bowl is wonderfully complete on its own but pairs beautifully with simple sides like a fresh green salad, crunchy pickled vegetables, or warm tortillas to turn it into a hand-held feast. Each adds its own personality to the meal without overwhelming the star ingredients.
Creative Ways to Present
For a fun twist, serve this bowl inside halved bell peppers or crispy tortilla bowls. You could also turn it into a shared platter, layering the ingredients buffet-style so everyone can build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Any leftover steak, corn, or sauce can be stored in airtight containers in the refrigerator for up to 3 days. Keep the avocado separate to prevent browning and add fresh when ready to serve again.
Freezing
The steak and roasted corn freeze well, but to preserve texture and flavor, avoid freezing the avocado and cilantro cream sauce. Instead, keep those fresh and prepare before serving.
Reheating
Reheat the steak and corn gently in a skillet or microwave until just warmed through to avoid drying out. Add fresh avocado and drizzle with freshly made cilantro cream sauce for the best taste experience.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak or sirloin work best for their tenderness and flavor, you can use ribeye, skirt steak, or even a leaner cut—just adjust cooking times accordingly to avoid toughness.
Is there a vegetarian version of this recipe?
Definitely! Replace the steak with grilled tofu or roasted mushrooms for a satisfying meatless version, while keeping the creamy avocado and roasted corn just the same.
Can I make the cilantro cream sauce dairy-free?
Yes! Swap out the sour cream or Greek yogurt for a dairy-free yogurt or cashew cream to maintain the creamy texture with a plant-based twist.
What should I serve with this bowl for a complete meal?
This bowl is hearty on its own, but adding a crisp salad, warm tortillas, or even black beans can round out your meal perfectly.
How spicy is the cilantro cream sauce?
The sauce has a mild kick thanks to the chili powder, but it’s easily adjustable—add more for heat or skip it for a gentle, creamy flavor profile.
Final Thoughts
This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe is truly a crowd-pleaser that combines ease, healthfulness, and incredible flavor in one bowl. Its fresh ingredients and vibrant sauce invite you to enjoy a restaurant-quality meal at home any night of the week. Give it a try—you might just find your new favorite dish that your family and friends won’t stop asking for!
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 Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and flavorful Steak, Avocado & Roasted Corn Bowl featuring tender slices of flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro cream sauce. This quick and nutritious bowl is perfect for a satisfying lunch or dinner, combining protein, healthy fats, and fresh flavors.
Ingredients
Steak and Corn
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon smoked paprika (optional, for roasted corn)
Bowl Base
- 1 cup cooked quinoa or brown rice (optional, for base)
- 1 large avocado, diced
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 slices for 2–3 minutes per side until browned and cooked to your preferred level of doneness. Remove from skillet and set aside to rest.
- Roast the Corn: In a separate skillet over medium heat, add corn kernels and sprinkle with smoked paprika if using. Cook, stirring occasionally, until the corn is lightly charred and roasted, about 5–7 minutes. Remove from heat.
- Prepare Cilantro Cream Sauce: In a small bowl, whisk together sour cream or Greek yogurt, chopped cilantro, lime juice, garlic powder, cumin, and chili powder until smooth and well combined. Adjust seasoning to taste.
- Assemble the Bowl: Begin with a base of cooked quinoa or brown rice if using. Layer on the cooked steak slices, roasted corn, and diced avocado evenly across bowls.
- Serve and Garnish: Drizzle the prepared cilantro cream sauce generously over each bowl. Garnish with additional fresh cilantro if desired, and serve immediately for best flavor and freshness.
Notes
- Use flank steak for a more affordable cut or sirloin for a slightly more tender option.
- Smoked paprika adds a smoky depth to the roasted corn but can be omitted if unavailable.
- The base of quinoa or brown rice is optional and can be omitted for a lower-carb meal.
- Sour cream or Greek yogurt can be substituted to adjust creaminess and tanginess.
- Leftover steak can be stored refrigerated for up to 3 days.
- For a spicier sauce, add a pinch of cayenne pepper or hot sauce to the cilantro cream.
