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Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Get ready for your new favorite weeknight meal! This vibrant bowl features juicy steak, creamy avocado, sweet roasted corn, and cherry tomatoes all drizzled with a bright, tangy cilantro cream sauce. It's faster than takeout, bursting with flavor and texture, and incredibly easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Bowl, Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl
  • 1 lb steak sirloin or flank steak
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup corn kernels fresh or frozen
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1 cup cooked rice or quinoa optional
  • Fresh cilantro chopped, for garnish
  • Lime wedges for serving
For the Cilantro Cream Sauce
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • Salt and pepper to taste

Equipment

  • Small bowl
  • Skillet or Grill
  • Cutting Board

Method
 

  1. 1. Prepare the Cilantro Cream Sauce: In a small bowl, combine the sour cream or Greek yogurt, chopped cilantro, lime juice, minced garlic, and a pinch of salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
  2. 2. Cook the Corn: If using fresh corn, grill or roast it, then slice off kernels. If using frozen corn, heat a skillet over medium heat and add the corn. Cook, stirring occasionally, until heated through and slightly toasted/charred in spots. Set aside.
  3. 3. Cook the Steak: Pat steak dry. Rub with olive oil and generously season with salt and pepper. Heat a grill or heavy skillet over medium-high heat until nice and hot. Place steak in the pan/grill. Cook for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Do not crowd the pan. Remove from heat and let rest on a cutting board for at least 5-10 minutes.
  4. 4. Assemble the Bowl: If using rice or quinoa, place a scoop in the bottom of your bowl. Add spoonfuls of roasted corn, diced avocado, and halved cherry tomatoes. Slice the rested steak against the grain into strips and lay them over the veggies and base.
  5. 5. Drizzle with Sauce: Spoon or drizzle the cilantro cream sauce generously over the steak and veggies. Garnish with fresh chopped cilantro and serve with a lime wedge for squeezing.

Notes

This bowl is highly customizable! Swap steak for grilled chicken, shrimp, black beans, or tofu. Use cauliflower rice, farro, or lettuce instead of rice/quinoa. Add other veggies like bell peppers, red onion, or black beans. Top with cheese like cojita or feta. Add spice with jalapeños or hot sauce. Store components separately (steak, corn/tomatoes, avocado, sauce) in the fridge for 2-3 days. Toss avocado with lime juice to prevent browning.