Steak, Avocado, and Roasted Corn Bowl Recipe

Introduction

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is the perfect easy weeknight dinner. It comes together quickly with juicy steak, creamy avocado, and sweet roasted corn for a satisfying meal. If you love steak, try the Garlic Butter Steak Bites and Mash Recipe for another fast option.

Ingredients

This vibrant Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce combines savory marinated steak, sweet roasted corn, and creamy avocado with a zesty, herbaceous sauce for a truly satisfying meal.

• 1 lb steak (such as flank or skirt)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup Greek yogurt
• 1/2 cup sour cream
• 1 cup fresh cilantro leaves
• 1 jalapeño, seeded and chopped
• 1 ear corn, roasted and kernels removed
• 1 avocado, sliced

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 comes together about 25% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Corn

Preheat your oven to 425°F (220°C). Place fresh or thawed frozen corn kernels on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, stirring halfway, until the corn is golden and slightly charred.

Step 2 — Make the Cilantro Cream Sauce

Combine fresh cilantro, Greek yogurt (or sour cream), lime juice, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed, then refrigerate until ready to serve.

Step 3 — Season the Steak

Pat your steak dry with paper towels, then rub both sides generously with salt, black pepper, and any additional spices like cumin or chili powder. Let the steak sit at room temperature for 20–30 minutes before cooking for more even doneness.

Step 4 — Cook the Steak

Heat a skillet or grill over medium-high heat. Add a little oil, then sear the steak for 4–6 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).

Use a meat thermometer for accuracy. Let the steak rest on a cutting board for at least 5 minutes before slicing to retain juices.

Step 5 — Slice the Avocado

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

Step 6 — Assemble the Bowl

Start with a base of cooked rice, quinoa, or greens. Top with the roasted corn, sliced avocado, and thinly sliced steak. Drizzle generously with the cilantro cream sauce.

Garnish with extra cilantro leaves, lime wedges, or a sprinkle of cotija cheese if desired. Serve immediately while the steak is still warm.

Nutritional Information

Calories	615
Protein	35g
Carbohydrates	38g
Fat	36g
Fiber	9g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Tofu — Swap steak for grilled chicken breast or marinated tofu to reduce saturated fat while keeping protein high.
• Cauliflower Rice — Replace any grain base with cauliflower rice for a lower-carb, gluten-free option.
• Greek Yogurt Sauce — Use plain Greek yogurt instead of sour cream in the cilantro cream for extra protein and less fat.
• Coconut Milk Cream — Make the cilantro cream dairy-free by blending cilantro with coconut milk and lime.
• Steamed Broccoli — Add steamed broccoli florets in place of some corn to lower carbs and boost fiber.
• Low-Sodium Soy Sauce or Coconut Aminos — Season your protein with coconut aminos or reduced-sodium soy sauce for a gluten-free, lower-sodium marinade.
• Quinoa Base — Use quinoa instead of rice for a complete protein and extra nutrients, keeping it gluten-free.
• Extra Veggies — Bulk up the bowl with spinach, bell peppers, or zucchini to increase volume and nutrients without many calories.

Serving Suggestions

• Pair with a crisp lager or a zesty margarita to complement the rich steak and creamy avocado.
• Serve as a vibrant main course for summer barbecues or casual weeknight dinners.
• Accompany with warm tortilla chips or crusty bread to scoop up the cilantro cream sauce.
• Offer alongside a simple side salad with lime vinaigrette for a refreshing contrast.
• Perfect for meal prep—layer ingredients in mason jars for easy grab-and-go lunches.
• Garnish with extra cilantro leaves and a sprinkle of cotija cheese for added flavor and texture.

For an elegant presentation, arrange the Steak, Avocado, and Roasted Corn Bowl components in separate sections and drizzle the cilantro cream sauce artistically over the top.

Common Mistakes to Avoid

• Mistake: Overcooking the steak, making it tough and chewy. Fix: Use a meat thermometer and pull the steak at 130–135°F for medium-rare, then let it rest before slicing.
• Mistake: Using cold, under-ripe avocados that don’t slice cleanly. Fix: Choose avocados that yield slightly to gentle pressure and ripen them in a paper bag if needed.
• Mistake: Roasting corn from frozen without proper drying, leading to steaming instead of browning. Fix: Thaw and thoroughly pat dry frozen corn, or use fresh corn for better caramelization.
• Mistake: Blending the cilantro cream sauce too long, which can turn it bitter. Fix: Pulse ingredients just until smooth to preserve the fresh, herbal flavor of the cilantro.
• Mistake: Seasoning the steak only after cooking, missing flavor penetration. Fix: Generously salt the steak at least 40 minutes before cooking to enhance taste and texture throughout.
• Mistake: Slicing the steak immediately after cooking, causing juices to run out. Fix: Allow the steak to rest for 5–10 minutes so the fibers reabsorb moisture for a juicier bite.
• Mistake: Adding raw garlic directly to the cilantro sauce, creating a harsh, overpowering taste. Fix: Briefly roast or sauté the garlic to mellow its flavor before blending.
• Mistake: Assembling the bowl too early, making components soggy. Fix: Keep ingredients separate until ready to serve to maintain texture and freshness.
• Mistake: Overcrowding the pan when searing steak, preventing a proper crust. Fix: Cook in batches or use a large skillet to ensure each piece has contact with the hot surface.
• Mistake: Using low-fat dairy in the cilantro cream sauce, resulting in a thin, less creamy consistency. Fix: Opt for full-fat sour cream or Greek yogurt to achieve a rich, velvety sauce.

Storing Tips

• Fridge: Store components in separate airtight containers for up to 3 days. Let steak cool to room temperature before refrigerating.
• Freezer: Freeze steak and roasted corn in freezer-safe bags for up to 3 months. Avocado and sauce do not freeze well.
• Reheat: Reheat steak and corn in a skillet over medium heat until internal temperature reaches 165°F. Assemble bowl fresh with avocado and cilantro cream sauce.

For best quality, store the cilantro cream sauce separately and assemble your Steak, Avocado, and Roasted Corn Bowl just before serving.

Conclusion

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, satisfying meal that’s perfect for a quick dinner. We hope you love it as much as we do! Give it a try and let us know your thoughts in the comments. For more delicious recipes like this Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe, be sure to subscribe for updates.

Print

Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce

Print Recipe

A protein-rich bowl featuring perfectly seasoned steak, roasted corn, fresh avocado, and a zesty cilantro cream sauce.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb steak (such as flank or skirt)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup Greek yogurt
• 1/2 cup sour cream
• 1 cup fresh cilantro leaves
• 1 jalapeño, seeded and chopped
• 1 ear corn, roasted and kernels removed
• 1 avocado, sliced

Instructions

1. In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Whisk until well combined.
2. Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring it’s well coated. Refrigerate for at least 30 minutes or up to 4 hours.
3. While the steak is marinating, prepare the cilantro cream sauce by combining Greek yogurt, sour cream, cilantro, lime juice, garlic, jalapeño, and salt in a food processor or blender. Pulse until smooth and well combined.
4. Taste and adjust seasoning if needed, adding more lime juice for tanginess or jalapeño for heat. Reserve 2 tablespoons of the sauce and thin with 1 tablespoon water for drizzling.
5. Cook the steak on a grill or skillet over medium-high heat for about 4-5 minutes per side or until desired doneness. Let rest for 5 minutes, then slice thinly.
6. Assemble the bowl by layering roasted corn, sliced avocado, and steak slices. Drizzle with cilantro cream sauce and serve immediately.

Notes

For more flavorful steak, lightly score the surface in a diamond pattern before marinating to enhance marinade penetration. Reserve some cilantro cream sauce thinned with water for a restaurant-quality drizzle finish.

Nutrition

• Calories: 520
• Sugar: 4g
• Sodium: 450mg
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 7g
• Protein: 38g
• Cholesterol: 90mg

FAQs

Can I use a different cut of steak for this Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce?

Yes, you can use flank steak, sirloin, or ribeye. Just adjust the cooking time based on thickness and your preferred doneness.

How do I make the cilantro cream sauce ahead of time?

Prepare the cilantro cream sauce up to two days in advance. Store it in an airtight container in the refrigerator to let the flavors meld.

What can I substitute for corn if I don’t have fresh corn?

You can use frozen or canned corn. Thaw frozen corn and pat it dry, or drain canned corn well before roasting for the Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce.