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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A vibrant and satisfying bowl featuring juicy steak, creamy avocado, smoky roasted corn, and a refreshing cilantro cream sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 560

Ingredients
  

Steak Bowl
  • 1 lb steak (flank or skirt) sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups cooked rice
  • 1 avocado sliced
  • 1.5 cups roasted corn
  • 0.5 cup red onion diced
  • 0.5 cup cherry tomatoes halved
  • 1 tbsp lime juice
  • 1 handful cilantro for garnish
Cilantro Cream Sauce
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup cilantro fresh
  • 1 garlic clove
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 pinch salt

Equipment

  • Skillet
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Season the steak with paprika, garlic powder, onion powder, cumin, salt, and pepper.
  2. Heat oil in a skillet and sear steak for 2–3 minutes per side, then remove to rest.
  3. Roast the corn in the same skillet until charred, about 5–7 minutes.
  4. Blend yogurt, cilantro, garlic, lime juice, olive oil, and salt to make the sauce.
  5. Assemble bowls with rice, steak, corn, avocado, onions, and tomatoes.
  6. Drizzle with cilantro cream sauce and serve warm.

Notes

Add jalapeños for heat or extra lime juice for brightness.