Dinner

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

ByCharlotte Montgomery October 27, 2025October 27, 2025

Introduction

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant and satisfying meal that combines juicy grilled steak with fresh avocado and smoky roasted corn. Topped with a tangy cilantro cream sauce, it’s perfect for a quick dinner or a flavorful lunch bowl.

A white bowl filled with layers of fresh green leafy lettuce as the base, topped with grilled corn cobs that are bright yellow with light char marks on the left side; next to the corn are five slices of grilled steak cooked medium rare with a dark brown crust and pink inside, drizzled with a light green creamy sauce and sprinkled with chopped green herbs and red spices; above the steak, several slices of light green avocado with a smooth texture fan out; on the right side, there are small bright red cherry tomatoes cut in halves sprinkled with red spices, and beside them is a small portion of crumbly white cheese; the whole bowl is arranged neatly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless beef steak (flank, sirloin, or ribeye)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cooked rice (white, brown, or cauliflower rice)
1 ear corn, shucked and kernels removed
1 avocado, sliced
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup chopped cilantro (for sauce)
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)

Instructions

Step 1: Preheat your grill or grill pan to medium-high heat. Season the steak evenly with garlic powder, onion powder, salt, and black pepper.
Step 2: Grill the steak for 2 to 3 minutes per side, or until it reaches your preferred level of doneness. Remove from heat and let it rest for a few minutes before cutting into bite-sized pieces.
Step 3: Preheat the oven to 400°F (200°C). Toss the corn kernels with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 10 to 15 minutes, stirring once halfway through, until the corn is lightly charred.
Step 4: In a small bowl, whisk together mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and pepper until smooth to make the cilantro cream sauce.
Step 5: Divide the cooked rice evenly among serving bowls. Top with grilled steak pieces, roasted corn, avocado slices, and chopped cilantro.
Step 6: Drizzle the cilantro cream sauce generously over each bowl and serve immediately for the freshest flavor.

Tips & Variations

For extra smoky flavor, try grilling the corn on the cob instead of roasting the kernels.
Swap the mayonnaise in the sauce for Greek yogurt for a lighter option.
Add a squeeze of fresh lime on the assembled bowl for an extra burst of brightness.
Use cauliflower rice as a low-carb alternative to traditional rice without sacrificing texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the cilantro cream sauce separate to prevent the bowl from becoming soggy. Reheat the steak, rice, and corn gently in the microwave or on the stovetop, then add fresh avocado slices and sauce before serving.

How to Serve

A white bowl holds a colorful mix with four main layers: at the bottom, a bed of dark green leafy lettuce is visible. On one side, there are three grilled yellow corn pieces with light brown char marks. Next to the corn, five thick slices of medium-rare grilled steak with a dark brown crust are neatly arranged, topped with a creamy white and green herb sauce and small green herb pieces. On the top right, bright green avocado slices fan out, sprinkled with red seasoning. To the right, halved bright red cherry tomatoes are grouped with a sprinkle of light brown seasoning, and next to them, is a portion of crumbly white cheese. The entire bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of steak?

Yes, flank, sirloin, or ribeye all work well in this recipe. Choose your favorite cut based on your tenderness preference and budget.

Is there a vegetarian version of this bowl?

Absolutely! Replace the steak with grilled tofu or black beans for a delicious vegetarian alternative that still pairs wonderfully with the avocado and roasted corn.