Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce

This Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce is the kind of meal that brings every flavor profile to the table in a single, gorgeous package. You’ve got tender, perfectly grilled flank steak mingling with the silky richness of diced avocado, while sweet, charred corn kernels deliver that irresistible smoky pop in each bite. Add in juicy cherry tomatoes and a touch of red onion sharpness, and suddenly each forkful is a balanced celebration of textures and tastes. The bed of fluffy brown rice soaks up all those delicious juices, making this dish both hearty and refreshing—a true weeknight winner that feels like a special occasion.

What really ties this bowl together is that luscious creamy cilantro sauce, drizzled generously over the top. It’s zesty, slightly sweet, and vibrantly green, offering a cool counterpoint to the warm, savory steak and corn. Every spoonful is a party in your mouth, and I can guarantee you’ll find yourself closing your eyes and savoring the moment. Leaning into bright lime wedges and extra cilantro as garnishes only amplifies the zest, making this recipe adaptable for endless variations—think jalapeño heat or a sprinkle of queso fresco. Trust me, this is one of those recipes you’ll bookmark, print, and pull out for friends, family, or a treat-yourself dinner any night of the week.

KEY INGREDIENTS IN STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE

Before firing up the grill, let’s break down the lineup of ingredients that make this dish shine. Each component brings unique character, from the steak’s savory depth to the sauce’s fresh brightness. Here’s what you’ll need to create this flavor-packed bowl:

• Flank steak

A lean cut with great beefy flavor and texture that benefits from quick, high-heat cooking. When sliced thin against the grain, it stays tender and juicy.

• Olive oil

Helps to coat the steak for a beautiful sear and prevent sticking on the grill. It also adds a hint of fruity richness.

• Salt and pepper

Simple seasonings that amplify the natural flavors of the steak and vegetables without overpowering them.

• Corn

Husked ears that, when grilled, develop a smoky char, adding sweetness and depth to each kernel you slice off the cob.

• Avocado

Offers a creamy, buttery texture and mild flavor that cools down the bolder elements of the bowl.

• Brown rice

A wholesome, nutty base that soaks up juices and sauce, making every bite satisfyingly filling.

• Cherry tomatoes

Bursting with juice and acidity, they bring freshness and color contrast.

• Red onion

Thinly sliced for a sharp, crisp bite that complements the richer ingredients.

• Cilantro

Provides bright, herbaceous notes both in the bowl and in the sauce, elevating the whole dish.

• Lime

Wedges served on the side to squeeze over the bowl for an extra pop of citrusy zing.

For the Creamy Cilantro Sauce:

• Sour cream or Greek yogurt

The silky base that lends tangy creaminess.

• Fresh cilantro

Chopped to infuse the sauce with herbaceous freshness.

• Lime juice

Brightens the sauce and ties it to the rest of the bowl.

• Honey

Balances the tang and adds a gentle sweetness.

• Salt and pepper

Season to taste for a perfectly rounded sauce.

HOW TO MAKE STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE

Here’s the step-by-step breakdown that will take you from prep station to dinner table, ensuring each component of your bowl is cooked to perfection. Follow these detailed instructions, and you’ll have a stunning, flavor-packed meal in under an hour.

1. Preheat a grill or heavy-duty grill pan over medium-high heat until it’s hot and ready to sizzle your steak with a perfect crust.

2. Rub the flank steak all over with olive oil, then season generously with salt and pepper on both sides. This simple coating helps create a beautifully caramelized exterior.

3. Grill the steak for about 5–6 minutes on each side. Watch for those characteristic grill marks, and adjust timing based on your preferred doneness—medium-rare to medium is ideal for tenderness.

4. Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes. This crucial pause lets the juices redistribute, ensuring every slice is moist.

5. While the steak rests, place the ears of corn directly on the grill. Turn them occasionally so they become evenly charred and tender in about 10 minutes. Let the corn cool just enough to handle, and then slice the kernels off the cob.

6. In a small bowl, combine sour cream (or Greek yogurt), chopped cilantro, fresh lime juice, honey, and salt and pepper. Whisk until smooth and adjust seasoning to taste for a bright, creamy sauce.

7. In individual serving bowls, layer cooked brown rice first, then arrange roasted corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion on top of the rice.

8. Top each bowl with thin slices of rested steak and drizzle generously with the prepared creamy cilantro sauce.

9. Garnish with extra chopped cilantro and serve each bowl with lime wedges on the side for squeezing over just before digging in.

SERVING SUGGESTIONS FOR STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE

Bringing this bowl from kitchen to table is all about presentation and complementary textures. Think vibrant colors, balanced flavors, and interactive elements so everyone can customize their bites. Here are some serving ideas to elevate your meal even further:

• Family-Style Platter

Arrange all components—rice, steak, corn, veggies, and sauce—in large bowls or platters. Let everyone build their own so they can choose the perfect amount of each ingredient.

• Tortilla Hack

Offer warmed corn or flour tortillas alongside the bowls. Fill them with a scoop of steak, veggies, and a drizzle of cilantro sauce for an impromptu taco night.

• Fresh Salsa Addition

Serve a side of mango or pineapple salsa for a sweet and spicy contrast that elevates the bowl’s bright, summery vibe.

• Cheese Sprinkle

Offer crumbled queso fresco or shredded cotija on the side. The salty, crumbly texture adds an indulgent twist without overpowering the fresh flavors.

HOW TO STORE STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE

Storing this vibrant bowl properly ensures you’ll enjoy nearly the same fresh flavors and textures when you dig back in. While some elements are best eaten immediately, others can be prepped or stashed for quick meals throughout the week.

• Separate Components

Store steak, rice, corn, and avocado in individual airtight containers. This prevents moisture transfer and maintains the ideal texture of each part.

• Sauce in a Jar

Keep the creamy cilantro sauce in a sealed glass jar. Give it a quick shake or stir before using to recombine any separated liquids.

• Refrigeration

Place all sealed containers in the refrigerator. Use within 2–3 days to ensure peak freshness—especially for avocado, which can brown if left too long.

• Freezing Option

If you’re meal-prepping, freeze the rice and steak separately in freezer-safe bags. Thaw overnight in the fridge and reheat gently in a skillet or microwave. Add fresh avocado and cilantro sauce after reheating.

CONCLUSION

Thank you for spending time with this flavorful journey through the Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce. We’ve covered everything from selecting the best flank steak and grilling it to juicy perfection, to layering a symphony of vibrant toppings, all tied together by a silky, zesty cilantro sauce. Whether you’re cooking for family, entertaining friends, or treating yourself to a nourishing, restaurant-worthy dinner at home, this bowl delivers on taste, presentation, and satisfaction. Feel free to print out this article or save it in your favorite digital recipe box for easy reference whenever you’re in need of a weeknight crowd-pleaser or a weekend showstopper.

Below, you’ll find a helpful FAQ section (so you know exactly where to look when questions arise). If you give this recipe a try, I’d love to hear how it turned out! Drop a comment sharing your tweaks—did you add jalapeños for a kick? Maybe black beans or shredded cheese made an appearance? Your feedback and questions fuel this community of home cooks, and I’m here to help troubleshoot any hiccups or celebrate your culinary wins. Happy cooking and see you in the comments!

Print Recipe

Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce

Author: Laura Mitchell Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 600

Description

Experience a burst of flavors with tender grilled steak, creamy avocado, and smoky roasted corn all in one bowl. This dish pairs perfectly with a tangy cilantro sauce for a refreshing meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound flank steak

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 2 ears of corn, husked

• 2 avocados, diced

• 2 cups cooked brown rice

• 1 cup cherry tomatoes, halved

• ¹⁄₄ cup red onion, thinly sliced

• ¹⁄₂ cup fresh cilantro, chopped

• 1 lime, cut into wedges

• For the Creamy Cilantro Sauce:

• ¹⁄₂ cup sour cream or Greek yogurt

• ¹⁄₄ cup fresh cilantro, chopped

• 1 tablespoon fresh lime juice

• 1 teaspoon honey

• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Rub the flank steak with olive oil and season generously with salt and pepper.
3. Grill the steak for about 5-6 minutes on each side, or until it reaches your desired level of doneness.
4. Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
5. While the steak is resting, place the ears of corn on the grill. Cook, turning occasionally, until the corn is nicely charred and cooked through, about 10 minutes. Let the corn cool slightly, then slice the kernels off the cob.
6. In a small bowl, combine all ingredients for the creamy cilantro sauce and mix until smooth. Adjust seasoning with salt and pepper.
7. In individual serving bowls, layer cooked brown rice, roasted corn, diced avocado, cherry tomatoes, and red onion.
8. Top with sliced steak and drizzle with creamy cilantro sauce.
9. Garnish with chopped cilantro and serve with lime wedges on the side.

Note

• Grilling the corn gives a smoky flavor to the dish that complements the steak beautifully.
• Flank steak is best served medium-rare to medium to ensure tenderness.
• For a spicier kick, consider adding diced jalapenos to the bowl.
• This dish is versatile and can be customized with additional toppings like black beans or shredded cheese.
• Letting the steak rest is crucial for keeping the juices intact and ensuring a juicy bite.

Keywords: steak bowl, avocado, roasted corn, cilantro sauce, healthy recipe, dinner