Looking for a hearty, colorful meal that brings major flavor and freshness to the table? The Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is exactly what you need! This vibrant dish layers juicy grilled steak, creamy avocado, smoky charred corn, and a zesty cilantro cream over a healthy bed of grains. Each bite delivers a balance of textures and bold tastes, amplified by a drizzle of herby, tangy sauce that makes dinner feel special—whether it’s a casual weeknight or a sunny weekend feast.

Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but doesn’t skimp on flavor. Each ingredient plays a starring role, adding savory, sweet, creamy, or crisp elements that turn a bowl of grains into something crave-worthy and satisfying.

Flank steak or skirt steak (1 lb): Choose a well-marbled cut for maximum tenderness and flavor after grilling.
Corn (2 ears, husks removed): Fresh corn roasted until lightly charred brings out its natural sweetness and crunch.
Avocado (1 ripe, sliced): Creamy avocado slices create silky richness and balance the boldness of the steak.
Cooked brown rice or quinoa (2 cups): A hearty base that absorbs all those delicious juices and sauce—use whichever grain you love.
Cherry tomatoes (1 cup, halved): These little pops of juiciness add color and a sweet tang.
Red onion (1/4 cup, finely chopped): A bit of crunch and gentle heat from red onion lifts every layer.
Olive oil (1 tablespoon): Essential for making the steak tender and infusing the corn with subtle flavor.
Salt and pepper (to taste): The classic seasoning duo for bringing it all together.
Chili powder (1/2 teaspoon): Adds gentle warmth and dimension to the steak rub.
Lime (juice of 1): Zesty freshness ties all those savory and creamy elements together beautifully.
Plain Greek yogurt (1/2 cup): Forms a creamy, tangy base for the cilantro sauce—perfect for drizzling.
Fresh cilantro leaves (1/2 cup): Packs a punch of herbal flavor in the sauce.
Lime juice (1 tablespoon): Double the citrus, double the brightness for the sauce.
Garlic (1 small clove): Just enough to add depth and a little bite to the creamy dressing.
Olive oil for sauce (1 tablespoon): Gives your cilantro cream that luscious, silky finish.
Salt for sauce (to taste): Makes all the vibrant notes in the cream sauce pop!

How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce

Step 1: Prepare and Grill the Steak

Fire up your grill or stovetop grill pan to medium-high. Rub the steak with olive oil, chili powder, salt, and pepper, ensuring every inch is seasoned. Grill for 4 to 5 minutes per side, or until your desired doneness. Resting the steak for a few minutes before slicing helps keep every bite juicy and tender, and slicing against the grain guarantees melt-in-your-mouth pieces for your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

Step 2: Roast the Corn

While your steak does its thing on the grill, place the husked corn alongside and cook, turning occasionally. Grill for about 10 minutes or until each ear is lightly charred and full of smoky flavor. Let the corn cool slightly, then carefully slice off the kernels—they’ll shower your bowl with sweet crunch and bright color.

Step 3: Make the Cilantro Cream Sauce

Time to blend up that fresh finishing touch! In a food processor or blender, combine Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt. Blitz everything until you have a creamy, dreamy, pale green sauce. This cilantro cream is zingy and cooling, a beautiful contrast to the spiced steak and roasted veggies in your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

Step 4: Assemble the Bowls

Divide the cooked brown rice or quinoa between four serving bowls. Artfully arrange the sliced steak, avocado, roasted corn, halved cherry tomatoes, and red onion on top. Don’t be shy—this is your chance to get creative and colorful! Drizzle with plenty of cilantro cream sauce and a squeeze of fresh lime for a bowl that’s as pretty as it is irresistible.

How to Serve Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce

Garnishes

Add a final sprinkle of extra chopped cilantro, a crack of black pepper, or even thinly sliced jalapeños for a hint of heat. Toasted pumpkin seeds or a dusting of crumbled cotija cheese take your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce straight over the top with crunch and creaminess.

Side Dishes

This bowl holds its own as a complete meal, but if you want to round out the table, try serving with warm corn tortillas, a simple citrusy slaw, or some seasoned black beans. Each of these sides complements the flavors and brings extra satisfaction to your meal.

Creative Ways to Present

Serve your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce deconstructed on a platter for a customizable feast, or make mini versions in small bowls or mason jars for party appetizers. Set up a bowl-building bar for family or friends and let everyone create their own masterpiece!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store each component—steak, corn, rice or quinoa, veggies, and cilantro cream sauce—in separate airtight containers in the fridge. This keeps everything fresh and prevents the grains from getting soggy. Assemble your bowl just before eating for the best taste and texture.

Freezing

While the grain base and grilled steak freeze beautifully, hold off on freezing the avocado, fresh veggies, and cilantro cream sauce as their texture can change. Store cooked elements in freezer bags for up to 2 months, then thaw in the fridge overnight before reheating and assembling your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

Reheating

Warm steak, rice or quinoa, and corn gently in the microwave or in a skillet over low heat until just heated through. Add the avocado, raw veggies, and cilantro cream fresh for each serving, ensuring every bowl tastes and looks just as inviting as when first made.

FAQs

Can I make the cilantro cream sauce ahead of time?

Absolutely! The cilantro cream sauce actually gains even more flavor after chilling for a few hours. Store it in a sealed container in the fridge for up to 3 days. Give it a quick stir before drizzling over your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

What’s the best substitute for Greek yogurt in the sauce?

You can use any plain, unsweetened plant-based yogurt for a dairy-free version. Coconut or almond-based yogurts work well and keep the cilantro flavor front and center.

Can I use other cuts of steak?

Certainly! Sirloin, ribeye, or flat iron all work in this recipe. Just be sure to grill to your desired doneness and slice thin against the grain for maximum tenderness in your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

Is this bowl good for meal prep?

Yes! Prepare the steak, corn, grains, and sauce ahead of time and store them separately. When it’s time to eat, quickly reassemble, add fresh avocado and veggies, and enjoy a meal that’s as vibrant on day two as it is fresh off the grill.

Can I make this vegetarian or vegan?

You can swap the steak for grilled portobello mushrooms, tofu, or black beans, and use plant-based yogurt in the cilantro cream to create a vegetarian or vegan version that still delivers all the flavor and color of a classic Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce.

Final Thoughts

Dinner doesn’t get much more inviting or flavorful than the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce. With its satisfying layers and punchy sauce, it’s the kind of meal that makes everyone at the table happy. Give it a try—you just might find yourself craving it again before you’ve even finished your first bowl!

Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is a delicious and nutritious meal that combines grilled steak, fresh avocado, charred corn, and a flavorful cilantro cream sauce. Perfect for a healthy and satisfying dinner.

Ingredients

Scale

Steak Bowl:

1 lb flank steak or skirt steak
2 ears of corn (husks removed)
1 ripe avocado (sliced)
2 cups cooked brown rice or quinoa
1 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon chili powder
Juice of 1 lime

Cilantro Cream Sauce:

1/2 cup plain Greek yogurt
1/2 cup fresh cilantro leaves
1 tablespoon lime juice
1 small garlic clove
1 tablespoon olive oil
Salt to taste

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Instructions

Preheat the Grill: Preheat grill or stovetop grill pan to medium-high heat.
Prepare Steak: Rub the steak with olive oil, chili powder, salt, and pepper. Grill for 4–5 minutes per side or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
Grill Corn: While the steak cooks, grill the corn, turning occasionally until slightly charred, about 10 minutes. Let cool, then slice off the kernels.
Make Cilantro Cream Sauce: Blend Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt in a food processor or blender until smooth.
Assemble Bowls: Create a base of rice or quinoa in each bowl, then top with grilled steak slices, avocado, roasted corn, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and a squeeze of lime.