Steak, Avocado, and Roasted Corn Bowl Recipe

Introduction

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, easy weeknight dinner that comes together in under 30 minutes. Featuring tender steak, creamy avocado, and sweet roasted corn, it’s a satisfying meal that feels fresh and gourmet. For another quick steak favorite, try the Garlic Butter Steak Bites and Mash Recipe.

Ingredients

This vibrant bowl combines juicy grilled steak, creamy avocado, and sweet roasted corn with a tangy cilantro cream sauce for a fresh and satisfying meal.

• 1 lb flank steak or skirt steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 ears corn, husked
• 1 large avocado, sliced
• 1 cup cooked quinoa or rice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish
• For the Cilantro Cream Sauce:
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup fresh cilantro leaves
• 1 garlic clove
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is ready in about 35 minutes, making it roughly 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Steak

Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and pepper on both sides.

For optimal flavor, let the seasoning penetrate the meat while you prepare other ingredients. This resting period ensures more even cooking and a better sear.

Step 2 — Roast the Corn

Preheat your oven to 425°F (220°C). Toss fresh or thawed corn kernels with olive oil, salt, and pepper on a baking sheet.

Spread the corn in a single layer and roast for 15–20 minutes, stirring halfway, until lightly charred and fragrant. The roasted corn adds a smoky sweetness that complements the steak and avocado perfectly.

Step 3 — Cook the Steak

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add a high-smoke-point oil like avocado or grapeseed oil.

Sear the steak for 4–6 minutes per side for medium-rare (internal temperature 130–135°F), or adjust time for your preferred doneness. Use tongs to sear the edges for rendered fat and crispness.

Transfer the steak to a cutting board and let it rest for at least 5–10 minutes before slicing against the grain. This preserves juiciness.

Step 4 — Make the Cilantro Cream Sauce

Combine fresh cilantro, Greek yogurt or sour cream, lime juice, garlic, salt, and a pinch of cumin in a blender or food processor.

Blend until smooth, scraping down the sides as needed. For a thinner sauce, add a tablespoon of water or olive oil. Taste and adjust seasoning with more lime or salt if desired.

Step 5 — Prepare the Avocado

Cut the avocado in half, remove the pit, and slice or dice the flesh. Squeeze a little lime juice over the avocado to prevent browning.

Avocado adds creaminess and healthy fats to your Steak, Avocado, and Roasted Corn Bowl. Handle gently to maintain texture.

Step 6 — Assemble the Bowl

Start with a base of cooked rice, quinoa, or greens. Top with sliced steak, roasted corn, and avocado.

Drizzle generously with the cilantro cream sauce. Garnish with extra cilantro leaves or a lime wedge for freshness.

Serve immediately while the steak is warm and the avocado is fresh. Enjoy your vibrant, satisfying bowl!

Nutritional Information

Calories	625
Protein	35g
Carbohydrates	42g
Fat	34g
Fiber	11g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled chicken or shrimp — Lighter protein options that still pair beautifully with the avocado and roasted corn.
• Cauliflower rice — A lower-carb base that absorbs the cilantro cream sauce wonderfully.
• Black beans or chickpeas — Plant-based protein alternatives for a vegetarian version.
• Coconut milk or cashew cream — Dairy-free substitutes for the cilantro cream sauce.
• Quinoa or farro — Gluten-free grain alternatives that add texture and nutrients.
• Roasted bell peppers or zucchini — Extra vegetable additions to boost fiber and reduce sodium.
• Lime juice and fresh herbs — Use in place of salt for a low-sodium flavor boost.
• Greek yogurt sauce — A lighter, protein-rich alternative to traditional cream-based sauces.

Serving Suggestions

• Pair with a crisp green salad or grilled vegetables for a complete meal.
• Serve alongside warm tortillas or crusty bread to soak up the cilantro cream sauce.
• Perfect for summer barbecues, picnics, or as a healthy weeknight dinner.
• Top with pickled red onions or jalapeños for extra brightness and spice.
• Garnish with extra cilantro leaves and a squeeze of lime for freshness.
• Use a wide, shallow bowl to showcase the colorful layers of steak, avocado, and roasted corn.

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is versatile enough for casual dinners yet elegant for entertaining guests.

Common Mistakes to Avoid

• Mistake: Overcooking the steak, making it tough. Fix: Use a meat thermometer and pull it at 130–135°F (medium-rare) for perfect tenderness.
• Mistake: Using cold steak straight from the fridge. Fix: Let it sit at room temperature for 30–45 minutes before cooking for even searing.
• Mistake: Underseasoning the steak and corn. Fix: Generously salt both sides of the steak and toss the corn in oil and spices before roasting.
• Mistake: Cutting the avocado too early, causing browning. Fix: Slice the avocado just before assembling the bowl to keep it vibrant green.
• Mistake: Over-blending the cilantro cream sauce until it’s thin. Fix: Pulse ingredients briefly; over-processing can break the emulsion and dilute flavor.
• Mistake: Roasting corn from frozen without thawing. Fix: Thaw and pat dry to avoid steaming; this ensures caramelization, not sogginess.
• Mistake: Not letting the steak rest after cooking. Fix: Rest it for 5–10 minutes so juices redistribute, keeping the meat moist.
• Mistake: Using low-fat ingredients in the sauce, reducing creaminess. Fix: Stick to full-fat sour cream or Greek yogurt for a rich, cohesive sauce.
• Mistake: Crowding the pan when searing steak, leading to gray meat. Fix: Cook in batches if needed, ensuring space for a proper crust.
• Mistake: Skipping the lime juice in the sauce or bowl. Fix: A squeeze of fresh lime brightens the entire dish and balances the richness.

Storing Tips

• Fridge: Store the Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce in an airtight container for up to 3 days. Keep the avocado separate or add lemon juice to prevent browning.
• Freezer: Freeze components (steak, corn, sauce) separately in freezer-safe containers for up to 2 months. Avocado does not freeze well; add fresh when serving.
• Reheat: Reheat steak and corn in a skillet over medium heat or microwave until internal temperature reaches 165°F. Serve with fresh avocado and cilantro cream sauce.

Always cool ingredients to room temperature before storing and check for signs of spoilage before consuming leftovers.

Conclusion

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a fresh, satisfying meal that’s perfect for a quick dinner. If you enjoyed this recipe, try our Creamy Cajun Chicken and Sausage Pasta Recipe for another flavorful option. We’d love to hear how yours turned out—leave a comment or subscribe for more easy recipes!

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FAQs

Can I prepare the Steak, Avocado, and Roasted Corn Bowl ahead of time?

Yes, you can prep components separately. Cook the steak and roast the corn in advance, then store them in airtight containers. Assemble the bowl just before serving to keep the avocado fresh and the cilantro cream sauce vibrant.

What cut of steak works best for this recipe?

We recommend using flank or skirt steak for this Steak, Avocado, and Roasted Corn Bowl. These cuts are flavorful, cook quickly, and slice nicely against the grain. They pair perfectly with the creamy avocado and roasted corn.

How do I make the cilantro cream sauce dairy-free?

Substitute the dairy with unsweetened coconut yogurt or a vegan sour cream alternative. Blend it with fresh cilantro, lime juice, and seasonings as directed. This ensures your Steak, Avocado, and Roasted Corn Bowl remains delicious and accommodating to dietary needs.