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Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A flavorful and nourishing bowl featuring juicy sliced steak, creamy avocado, smoky roasted corn, fluffy rice, and a bright cilantro cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Dish
Cuisine: American, Southwest
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Seasoned Steak
  • 1 lb flank or skirt steak
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
Bowl Ingredients
  • 2 cups cooked rice any variety
  • 1 cup roasted corn
  • 1 avocado sliced
  • 1 cup lettuce shredded
  • 0.5 cup cherry tomatoes halved (optional)
Cilantro Cream Sauce
  • 0.5 cup sour cream
  • 0.25 cup cilantro chopped
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • 2 tbsp water to thin
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Season steak with salt, pepper, garlic powder, smoked paprika, and olive oil.
  2. Cook steak in a hot skillet or grill 3–4 minutes per side. Rest 5 minutes, then slice.
  3. Roast or char corn in a dry skillet until golden and caramelized.
  4. Mix sour cream, cilantro, lime, garlic, water, salt, and pepper for sauce.
  5. Assemble bowls with rice, corn, avocado, greens, tomatoes, and sliced steak.
  6. Drizzle with cilantro cream sauce and serve with lime wedges.

Notes

For extra flavor, marinate steak 30 minutes beforehand. Sauce can be made 2–3 days ahead.