Name: Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 lb flank steak (or your preferred cut of beef, such as skirt steak); 2 tablespoons olive oil (for grilling); Salt and pepper to taste; 2 ears of corn, husked (or 1 1/2 cups frozen corn kernels); 1 ripe avocado, diced; 1 cup cherry tomatoes, halved (optional); 1/2 cup red onion, thinly sliced (optional); 1/2 cup fresh cilantro leaves (for garnish); 1/2 cup sour cream; 1/4 cup fresh cilantro leaves (packed); 1 tablespoon lime juice; 1 teaspoon garlic powder; Salt and pepper to taste; 1 tablespoon water (to thin the sauce if necessary)

Description

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, flavorful, and satisfying meal perfect for a healthy lunch or dinner. Tender grilled steak, creamy avocado, and sweet roasted corn come together in a bowl, topped with a zesty cilantro cream sauce. The combination of smoky, savory, and fresh flavors makes this dish a crowd-pleaser that will transport your taste buds to a tropical paradise.

Ingredients

Scale

For the Bowl:

1 lb flank steak (or your preferred cut of beef, such as skirt steak)
2 tablespoons olive oil (for grilling)
Salt and pepper to taste
2 ears of corn, husked (or 1 1/2 cups frozen corn kernels)
1 ripe avocado, diced
1 cup cherry tomatoes, halved (optional)
1/2 cup red onion, thinly sliced (optional)
1/2 cup fresh cilantro leaves (for garnish)

For the Cilantro Cream Sauce:

1/2 cup sour cream
1/4 cup fresh cilantro leaves (packed)
1 tablespoon lime juice
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon water (to thin the sauce if necessary)

Instructions

Prepare the Steak: Rub the flank steak with olive oil, and season with salt and pepper on both sides. Preheat a grill or grill pan over medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or longer if you prefer your steak more done. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain into thin strips.
Roast the Corn: While the steak is resting, grill the corn. Place the ears of corn on the grill and cook, turning occasionally, for about 10-12 minutes until they are charred and tender. Alternatively, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes. Once done, cut the kernels off the cob using a sharp knife.
Make the Cilantro Cream Sauce: In a blender or food processor, combine the sour cream, fresh cilantro leaves, lime juice, garlic powder, salt, and pepper. Blend until smooth. Add a tablespoon of water to reach your desired consistency if the sauce is too thick.
Assemble the Bowl: In each bowl, layer the grilled steak slices, roasted corn, diced avocado, cherry tomatoes (if using), and red onion (if using). Drizzle generously with the cilantro cream sauce.
Garnish and Serve: Garnish the bowls with fresh cilantro leaves and serve immediately. You can also add a squeeze of lime or a sprinkle of chili flakes for an extra kick of flavor.

Notes

You can add additional vegetables like bell peppers, zucchini, or lettuce for more texture and flavor.
If you prefer, you can swap the flank steak for grilled chicken or shrimp for a different protein.
For a more filling meal, serve the bowl over rice, quinoa, or a bed of greens.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-American

Keywords: steak bowl, avocado bowl, roasted corn bowl, cilantro cream sauce, healthy bowl, steak and corn salad, grilled steak, fresh avocado