Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce
Ingredients
For the steak:
1 lb boneless steak, cut into bite-sized pieces
1 tbsp olive oil
1 tsp garlic powder
½ tsp onion powder
¼ tsp salt
⅛ tsp black pepper
For the bowl:
1 cup cooked rice (any kind you love)
1 ear corn, kernels removed
1 avocado, sliced
¼ cup chopped fresh cilantro
For the cilantro cream sauce:
½ cup mayonnaise
¼ cup chopped cilantro
1 garlic clove, minced
1 tbsp fresh lime juice
¼ tsp salt
⅛ tsp black pepper
Let’s make it step by step:
Step 1: Cook the Steak
Start by preheating your grill (or a grill pan) to medium-high.
In a bowl, toss your steak pieces with olive oil, garlic powder, onion powder, salt, and pepper. That’s it.
Grill the steak for 2–3 minutes per side until beautifully seared and cooked through.
Don’t overthink it — it cooks fast!
Step 2: Roast the Corn
Preheat your oven to 400°F (200°C).
Toss the corn kernels with a little olive oil, salt, and pepper.
Spread them on a baking sheet and roast for 10–15 minutes until slightly charred.
The roasted flavor is everything here.
Step 3: Make the Cilantro Cream Sauce
In a small bowl, whisk together mayonnaise, chopped cilantro, garlic, lime juice, salt, and pepper.
This sauce is creamy, herby, and just a little tangy. It brings the whole dish together.
Step 4: Assemble the Bowls
Now for the fun part.
Spoon warm rice into bowls. Add grilled steak, roasted corn, and slices of creamy avocado.
Sprinkle with fresh cilantro. Drizzle generously with that gorgeous cilantro cream sauce.
And if you’re like me, go back and drizzle a little more — it’s too good.