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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A flavorful rice bowl topped with tender sliced steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce for the perfect satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 lb flank or skirt steak
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • salt and pepper to taste
  • 0.5 lime juiced
Roasted Corn
  • 2 cups corn kernels fresh or frozen
  • 1 tbsp olive oil
  • salt and pepper
  • 0.5 tsp chili powder optional
Bowl Components
  • 2 cups cooked rice
  • 1 large avocado sliced
  • fresh cilantro for topping
Cilantro Cream Sauce
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup fresh cilantro
  • 1 lime juiced
  • 1 clove garlic
  • 1 tbsp olive oil
  • salt to taste

Equipment

  • Skillet or grill pan
  • Mixing bowl
  • Baking sheet
  • Blender or food processor

Method
 

  1. Season steak with olive oil, paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice.
  2. Heat a skillet or grill pan over medium-high and cook steak 3–4 minutes per side. Rest 5 minutes and slice against the grain.
  3. Toss corn with olive oil, salt, pepper, and chili powder. Roast at 425°F (220°C) for 12–15 minutes.
  4. Blend Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt until smooth.
  5. Assemble bowls with rice, roasted corn, sliced steak, and avocado.
  6. Drizzle with cilantro cream sauce and garnish with fresh cilantro and lime wedges.

Notes

For extra charred steak, sear for an additional minute on high heat.