Why Make This Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce
If you’re looking for a dish that is both satisfying and bursting with flavors, the Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce is just what you need. This vibrant bowl combines tender marinated steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro cream sauce. Not only does it look stunning when plated, but it’s also a fantastic way to incorporate a variety of textures and colors into your meal. The combination of smoky, savory, and fresh ingredients makes each bite a delightful experience. Plus, it’s a well-rounded dish that offers protein, healthy fats, and lots of vitamins from the vegetables.
How to Make Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Creating this delicious Steak & Avocado Roasted Corn Bowl is easier than it might seem. The key lies in prepping your ingredients and following a few simple steps. Start by marinating your steak in a flavorful mixture of olive oil, lime juice, garlic, and spices. This not only adds depth to the meat but also tenderizes it beautifully. While the steak marinates, whip up the creamy cilantro sauce that adds a fresh zing to your bowl. Roast the corn until it’s perfectly charred for sweetness. Finally, assemble everything over a bed of rice, top with fresh veggies, and drizzle with the cilantro cream sauce. It’s a dish that’s great for weeknights or impressing guests during a gathering.
Ingredients:
- 1 lb flank steak, skirt steak, or sirloin (trimmed)
- 2 tbsp olive oil (for marinade)
- 1 tbsp lime juice (fresh)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper (to taste)
- 3 cups fresh corn kernels (or frozen, thawed and patted dry)
- 1 tbsp olive oil (for corn)
- 1/2 tsp smoked paprika (for corn)
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 cup Greek yogurt
- 1/2 cup sour cream (or use extra yogurt for lighter version)
- 1 cup fresh cilantro (leaves and stems)
- 2 tbsp lime juice (for sauce)
- 1 clove garlic (for sauce)
- 1/2 jalapeño (seeds removed, optional)
- 1/4 tsp salt (for sauce)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 ripe avocados (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1/4 cup crumbled feta or cotija cheese
- Lime wedges (for serving)
- Extra cilantro (for garnish)
Directions:
Whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl. Coat the steak thoroughly with the marinade, making sure to massage it into the meat. Let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours for deeper flavor penetration. During this time, prepare your rice if it isn’t already cooked.
While the steak marinates, make your cilantro cream sauce. Combine Greek yogurt, sour cream, cilantro, lime juice, garlic, jalapeño (if using), and salt in a blender or food processor. Blend until completely smooth and bright green, about 30 to 45 seconds. Taste and adjust. Add more lime for extra tang or another pinch of jalapeño for heat. This makes about 1.5 cups of sauce. Refrigerate until ready to use.
Preheat your oven to 425°F (220°C). Toss corn kernels with olive oil, smoked paprika, cayenne (if using), and salt until evenly coated. Spread in a single layer on a baking sheet. Avoid overcrowding, or the corn will steam instead of roast. Roast for 15 to 20 minutes, stirring halfway through, until you see nice charred spots developing and the corn is golden brown.
Heat a grill or grill pan over medium-high heat until very hot. Remove steak from marinade and grill for 4 to 5 minutes per side for medium-rare (internal temperature should reach 130 to 135°F). For medium, aim for 140 to 145°F. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
Divide cooked rice among four bowls. Top each with sliced steak, roasted corn, avocado slices, cherry tomatoes, red onion, and crumbled cheese. Drizzle generously with cilantro cream sauce (about 1/4 cup per bowl) and finish with fresh cilantro and lime wedges on the side. Serve immediately while the steak is still warm.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 650
- Total Fat: 36g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 650mg
- Total Carbohydrates: 58g
- Dietary Fiber: 12g
- Sugars: 4g
- Protein: 32g
How to Serve Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce
This bowl is versatile and perfect for any occasion. Serve it as a hearty dinner on a weeknight, or dress it up for a weekend gathering. Pair it with some tortilla chips and guacamole or a simple green salad for a balanced meal. For a casual lunch, pack the components separately and assemble them when you’re ready to eat.
How to Store Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce
Store leftover components separately in airtight containers to keep everything fresh. The steak and corn can be refrigerated for up to 3 days. The cilantro cream sauce can last up to 5 days in the fridge. To reheat the steak, use the microwave or a skillet until warmed through. For the corn, a quick stir in a pan will bring back its roasted flavor. Avoid freezing as the texture of the avocado and sauce may change once thawed.
Expert Tips for Perfect Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce
- Marinating Time: For the best flavor, let the steak marinate overnight. This helps the spices penetrate more deeply.
- Grilling: Use a meat thermometer to check for doneness. Letting the steak rest is important as it helps retain juices.
- Roasting Corn: If using frozen corn, ensure to thaw and pat dry thoroughly. This prevents steaming and helps achieve that lovely char.
- Custom Sauce: If you’re a fan of spicy flavors, add more jalapeño or some hot sauce for an extra kick.
Delicious Variations
- Protein Swap: Substitute the steak with grilled chicken, shrimp, or even black beans for a vegetarian option.
- Spice It Up: Add sliced jalapeños or a sprinkle of red pepper flakes to the corn for added heat.
- Different Grains: Use quinoa or farro instead of rice for a nutty flavor and added nutrition.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! While flank, skirt, or sirloin steak work best for this recipe, you can also use ribeye or even chicken if you prefer a lighter option.
2. How can I make this dish vegetarian?
To make a vegetarian version, replace the steak with grilled zucchini or mushrooms, and use extra beans for protein. You can also add more veggies like bell peppers and summer squash.
3. What can I use instead of Greek yogurt?
If you’re looking for a dairy-free option, try silken tofu blended until smooth or coconut yogurt for a similar creamy texture.
Conclusion
The Steak & Avocado Roasted Corn Bowl with Cilantro Cream Sauce is a delightful dish that brings together a variety of flavors and textures. It’s filling, nutritious, and visually appealing. This recipe is excellent for impressing your family or hosting friends. Don’t hesitate to experiment with different proteins or add your favorite vegetables. Embrace the process, and have fun in the kitchen! We’d love to hear how your version turns out, so share your photos and experiences with us!