If you’re craving a bowl that’s bursting with flavor, texture, and vibrant colors, the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe is a fantastic choice. This dish brings together perfectly cooked steak, creamy avocado, and smoky roasted corn, all elevated by a zesty and refreshing cilantro cream sauce that ties everything together. It’s a beautiful balance of hearty and fresh that feels just as indulgent as it does nourishing — perfect for a satisfying weeknight dinner or to impress friends without the fuss.
Ingredients You’ll Need
The magic of this bowl lies in its simplicity, showing how basic ingredients can shine when combined thoughtfully. Each element plays its part: the steak provides savory richness, the corn adds sweetness and a pleasant bite, the avocado brings buttery creaminess, and the cilantro cream sauce delivers a bright, herbal finish that lifts the entire bowl.
- 1 lb flank steak or sirloin: Choose a tender cut to ensure juicy, flavorful slices every time.
- 2 tablespoons olive oil: For searing the steak and roasting the corn with a lovely golden crust.
- Salt and pepper: Simple seasonings that enhance the natural flavors of steak.
- 1 cup corn kernels (fresh or frozen): Adds a sweet, juicy crunch; fresh if you can, but frozen works wonderfully too.
- 1 tablespoon smoked paprika (optional): Introduces a subtle smoky depth to the roasted corn.
- 1 large avocado, diced: Creamy texture and a gentle flavor contrast the savory steak exquisitely.
- 1 cup cooked quinoa or brown rice (optional): Provides a hearty base that soaks up all the amazing flavors.
- 1/2 cup sour cream or Greek yogurt: The velvety base for the cilantro cream sauce, balancing tanginess and creaminess.
- 1/4 cup fresh cilantro, chopped: Adds vibrant green color and a fresh herbal note to the sauce.
- 1 tablespoon lime juice: Provides a bright, citrusy zing that wakes up the cream sauce.
- 1 teaspoon garlic powder: Packs a mild, aromatic punch to enhance the sauce’s complexity.
- 1/2 teaspoon cumin: Gives a warm, earthy undertone that’s perfect with the steak and corn.
- 1/2 teaspoon chili powder: Adds a hint of smoky spice to gently tantalize your taste buds.
How to Make Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Step 1: Cook the Steak
Start by heating olive oil in a skillet over medium-high heat. Season your thinly sliced flank steak or sirloin with salt and pepper. Place the steak slices in the hot pan and cook for about 2 to 3 minutes on each side until they develop a beautiful brown crust and reach your preferred level of doneness. Once cooked, set the steak aside and let it rest briefly to keep it tender and juicy.
Step 2: Roast the Corn
In a separate pan, add a bit of olive oil and toss in your corn kernels. If you’re using smoked paprika, sprinkle it over the corn now to infuse a smoky aroma as it roasts. Cook over medium heat, stirring occasionally, until the corn shows a lovely light char, about 5 to 7 minutes. This step brings out the sweetness of the corn while adding a delicious, slightly crispy texture.
Step 3: Whip Up the Cilantro Cream Sauce
While your steak and corn are cooking, mix together the sour cream or Greek yogurt with freshly chopped cilantro, lime juice, garlic powder, cumin, and chili powder in a small bowl. This creamy sauce is bursting with flavor, offering a bright counterpoint to the savory meat and smoky corn. Give it a good stir until smooth and well combined.
Step 4: Assemble the Bowl
Begin by spreading a hearty base of cooked quinoa or brown rice if you’re using it — it’s a perfect canvas that absorbs all the delicious juices. Layer on your sliced steak, followed by the roasted corn and a generous handful of diced avocado. The avocado’s creamy softness perfectly complements the robust steak and sweet corn.
Step 5: Drizzle and Serve
Finish your masterpiece by drizzling the cilantro cream sauce over the entire bowl. A bit more fresh cilantro sprinkled on top adds a pop of color and freshness. Serve it immediately to enjoy the beautiful contrast of warm steak and corn against the cool avocado and tangy sauce.
How to Serve Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
Garnishes
Elevate your dish by adding fresh garnishes like extra chopped cilantro, a wedge of lime for squeezing over the top, or a sprinkle of diced red onion for a bit of sharpness. A few slices of jalapeño or a dash of hot sauce can add a lively kick if you like a bit of heat.
Side Dishes
This bowl is quite complete on its own but pairs beautifully with crisp green salads, warm tortillas for scooping, or crunchy tortilla chips for a satisfying contrast. Light roasted vegetables or pickled carrots also bring further dimension and refresh the palate.
Creative Ways to Present
Try serving your Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe in vibrant individual bowls for a casual dinner party vibe, or plate it on a large platter for a shared meal setting. Layering the components artistically or placing them in neat sections can make the meal look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover steak, corn, and avocado can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the cilantro cream sauce in its own container to preserve freshness and prevent sogginess.
Freezing
While the cooked steak and corn freeze well, the avocado and cilantro cream sauce do not freeze gracefully due to texture changes. Freeze steak and corn in separate containers or freezer bags for up to 2 months for future meals.
Reheating
Warm the steak and corn gently in a skillet or microwave. Add fresh avocado and drizzle the cilantro cream sauce only after reheating to keep those luscious textures intact and bright flavors alive.
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak or sirloin is ideal for slicing thin and cooking quickly, but skirt steak or ribeye also work beautifully if you prefer a richer flavor or more marbling.
Is this recipe gluten-free?
Yes, the bowl is naturally gluten-free, especially if you choose quinoa or brown rice as your base. Just be sure to check any seasoning blends for hidden gluten if you’re using packaged spices.
What can I substitute for sour cream or Greek yogurt?
You can swap in a dairy-free yogurt or a cashew cream for a vegan-friendly cilantro cream sauce, although the flavor and texture may vary slightly.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn is best for roasting texture and flavor, canned corn can work in a pinch. Just drain it well and sauté to remove excess moisture and develop some color.
How long does it take to prepare this bowl?
From start to finish, you’re looking at about 20 minutes, making it a fantastic option for a quick, nutritious meal that doesn’t compromise on flavor or satisfaction.
Final Thoughts
There’s something so comforting yet exciting about the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe that makes it a go-to in my kitchen. It’s vibrant, packed with fresh ingredients, and easy to throw together without stress. I can’t wait for you to try it and discover how such simple components can come together to create one unforgettable bowl of deliciousness.
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Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant and satisfying meal featuring tender, pan-seared flank steak, smoky roasted corn, creamy avocado, and a zesty cilantro-infused sauce. Perfect for a quick and flavorful dinner, this bowl combines fresh ingredients and bold spices to create a balanced and hearty dish.
Ingredients
Steak and Corn
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon smoked paprika (optional, for roasted corn)
Base and Toppings
- 1 large avocado, diced
- 1 cup cooked quinoa or brown rice (optional, for base)
Cilantro Cream Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Cook the Steak. Heat olive oil in a skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Cook the steak slices for 2–3 minutes per side until they are nicely browned and cooked to your preferred level of doneness. Remove from the skillet and set aside to rest.
- Roast the Corn. In a separate skillet, add the corn kernels and sprinkle with smoked paprika if using. Roast the corn over medium heat for about 5–7 minutes, stirring occasionally, until the kernels are lightly charred and fragrant.
- Prepare the Cilantro Cream Sauce. In a small bowl, combine sour cream (or Greek yogurt), chopped cilantro, lime juice, garlic powder, cumin, and chili powder. Whisk the ingredients together until the sauce is smooth and creamy.
- Assemble the Bowl. Begin with a base of cooked quinoa or brown rice if desired. Layer the sliced steak, roasted corn, and diced avocado on top of the base to create a colorful and balanced bowl.
- Finish and Serve. Drizzle the cilantro cream sauce generously over the assembled bowl. Serve immediately, garnished with extra cilantro if you like, to enjoy a fresh and hearty meal.
Notes
- You can substitute flank steak with sirloin or any quick-cooking steak cut.
- For a vegetarian version, omit the steak and add grilled tofu or roasted chickpeas.
- Quinoa or brown rice are optional but add great texture and substance to the bowl.
- Smoked paprika adds a nice smoky flavor to the corn but can be omitted if unavailable.
- Use Greek yogurt instead of sour cream for a tangier, lower-fat sauce.
- Adjust spices in the cilantro cream sauce to your taste, adding more lime juice for extra brightness.
- Leftover steak can be stored refrigerated for up to 3 days and makes great leftovers.
