There’s something about sinking your fork into a bowl filled with sizzling, perfectly grilled flank steak, sweet roasted corn, and velvety avocado that just feels like a warm hug for your taste buds. This Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce brings together a rainbow of colors and textures—golden kernels of charred corn, juicy slices of medium-rare steak, and creamy green avocado cubes—all drizzled with a zesty cilantro sauce that ties everything together. Whether you’re looking for a vibrant lunch to power you through the day or a lively dinner to share with friends, this dish delivers on flavor, nutrition, and pure satisfaction.
I still remember the first time I whipped up this bowl for a casual weekend barbecue. The air was filled with laughter, and within minutes, everyone was reaching for seconds. The steak’s smoky crust played off the sweet corn in perfect harmony, while the creamy cilantro sauce—bright with lime and just a hint of honey—elevated each bite. Pair it with a crisp salad or keep it simple on its own, and you’ve got a meal that feels both fresh and indulgent. With about 20 minutes of prep, 30 minutes of cooking, and a short 5-minute rest, you’ll be sitting down to a wholesome, balanced bowl in under an hour, clocking in around 600 calories of pure joy.
This recipe sits comfortably at an intermediate difficulty level, perfect for home cooks who love a bit of grilling action without too much fuss. You’ll be the master of your grill pan or outdoor setup, turning out a dish that feels gourmet but comes together in no time. Brown rice forms a hearty base, supplying that nutty chewiness that contrasts beautifully with the crisp cherry tomatoes and tangy red onion. And don’t forget those lime wedges on the side—they add a final bright squeeze that wakes up every element in the bowl. Let’s dive into the key players that make this bowl such a star at any table!
KEY INGREDIENTS IN STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE
Before you fire up the grill, it helps to get familiar with the ingredients that bring this bowl to life. Each component plays its part, from the rich, meaty steak to the fresh herbs that brighten every bite.
- Flank steak
This lean cut brings hearty, beefy flavor and benefits from quick, high-heat grilling. When sliced thinly against the grain after resting, it stays tender and juicy, making every mouthful a delight.
- Olive oil
A little drizzle of this golden elixir helps the steak develop a beautiful sear and prevents sticking on the grill, while adding a subtle fruitiness that complements the other flavors.
- Salt and pepper
Simple yet essential, these seasonings enhance the natural taste of both the flank steak and the vegetables, allowing their intrinsic flavors to shine without overpowering them.
- Corn
Grilling fresh ears of corn lends a sweet, smoky dimension. Once charred and sliced off the cob, these kernels burst with juicy flavor and a satisfying pop in every bite.
- Avocado
Diced creamy avocado brings a buttery richness and silky texture that balances the char of the corn and the spice of the sauce. It’s a nutritional powerhouse loaded with healthy fats.
- Brown rice
Nutty and filling, brown rice provides a wholesome foundation for the bowl. It absorbs the creamy cilantro sauce and juices from the steak, tying everything together.
- Cherry tomatoes
Halved and juicy, these little bursts of red add tangy sweetness and a lively pop of color that brightens the entire dish.
- Red onion
Thin slices of red onion introduce a sharp, crisp bite, cutting through the richness with their mild, peppery crunch.
- Fresh cilantro
Chopped cilantro leaves inject vibrant herbal notes throughout the bowl and feature prominently in the creamy sauce, elevating the dish with their citrusy, aromatic essence.
- Lime wedges
A quick squeeze of fresh lime juice at the end brightens every ingredient, adding an invigorating tang that awakens the palate.
- Sour cream or Greek yogurt
This creamy base forms the heart of the cilantro sauce, lending tanginess and a luscious mouthfeel that perfectly coats each forkful.
- Fresh lime juice
Stirred into the sauce, it provides a sharp, zesty kick, balancing the richness of the dairy and the sweetness of the honey.
- Honey
A drizzle of honey adds a gentle sweetness to the cilantro sauce, rounding out the tangy and savory notes for a harmonious finish.
HOW TO MAKE STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE
Get ready to transform simple ingredients into a mouthwatering feast. These step-by-step instructions will guide you through grilling the steak and corn, whipping up the luscious cilantro sauce, and assembling each vibrant bowl to perfection.
1. Preheat a grill or grill pan over medium-high heat until it’s shimmering and hot. This ensures you’ll get those coveted grill marks and a quick sear that locks in juices.
2. Rub the flank steak with olive oil to coat it evenly, then season generously with salt and pepper. This creates a flavorful crust and keeps the meat tender.
3. Grill the steak for about 5–6 minutes on each side, depending on thickness and your preferred doneness. Aim for medium-rare to medium for optimal tenderness, adjusting the time slightly for thicker cuts.
4. Remove the steak from the grill and place it on a cutting board. Let it rest for at least 5 minutes—this crucial step allows the juices to redistribute, ensuring every slice is juicy.
5. While the steak is resting, place the husked corn directly on the grill. Cook, turning occasionally, until each side is lightly charred and the kernels are tender, about 10 minutes total. Let the ears cool slightly, then slice the kernels off the cob with a sharp knife.
6. In a small bowl, combine the sour cream (or Greek yogurt), chopped cilantro, lime juice, honey, and a pinch of salt and pepper. Whisk until the sauce is smooth and creamy, then taste and adjust seasoning if needed.
7. In individual serving bowls, layer the cooked brown rice, followed by the roasted corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion.
8. Top each bowl with thin slices of the rested steak, arranging them artfully for that restaurant-quality look. Drizzle or dollop the creamy cilantro sauce all over.
9. Garnish with extra chopped cilantro and place lime wedges on the side. Serve immediately, allowing guests to squeeze fresh lime juice over their bowls for the ultimate flavor boost.
SERVING SUGGESTIONS FOR STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE
Presenting your bowls with flair enhances the entire dining experience. From colorful garnishes to complementary sides, these ideas will make your meal look and taste extraordinary.
- Family-Style Platter
Arrange all ingredients—rice, corn, avocado, steak slices, and sauce—on large serving boards. Invite everyone to build their own bowls, passing around lime wedges and extra cilantro. This interactive setup sparks conversation and ensures every diner customizes their perfect bite.
- Tortilla Wraps
Spoon the bowl filling into warmed flour or corn tortillas for a handheld twist. Roll them up buritto-style, then grill briefly to crisp the edges. Serve with extra cilantro sauce for dipping and a sprinkle of chili flakes for heat.
- Layered Mason Jars
For a picnic or grab-and-go option, layer rice, corn, steak, and veggies in mason jars, ending with the sauce on top. Seal tightly and refrigerate—when ready to eat, shake well or tip the jar to distribute the sauce evenly.
- Fresh Green Salad Bed
Serve the elements over a bed of baby spinach or mixed greens. The warmth of the steak slightly wilts the leaves, while the creamy sauce and lime dressing create a refreshing, healthful entrée that’s perfect for lighter lunches.
HOW TO STORE STEAK, AVOCADO & ROASTED CORN BOWL WITH CREAMY CILANTRO SAUCE
Keeping this bowl fresh and vibrant requires a bit of strategy. With careful storage, you can enjoy leftovers that taste nearly as good as the day you made them.
- Separate Components
Store the steak, rice, and roasted corn in individual airtight containers. Keep the creamy cilantro sauce in a small jar or tightly sealed container. This prevents moisture transfer and keeps textures intact.
- Refrigeration
Place all containers in the refrigerator within two hours of cooking. Properly stored, the components will stay fresh for up to 3–4 days. When you’re ready to eat, gently reheat the steak and rice, then add cold avocado and sauce for contrast.
- Freezing Steak and Rice
If you’ve made a big batch, freeze leftover steak and rice in freezer-safe bags, removing as much air as possible. They’ll hold for up to one month. Thaw overnight in the fridge before reheating and assembling your bowls.
- Avocado and Sauce Tips
To prevent avocado browning, squeeze a little extra lime juice over the diced pieces before storing and press plastic wrap directly onto the surface. The cilantro sauce can separate slightly in the fridge—just give it a good stir before serving.
CONCLUSION
From the first sizzle on the grill to the final drizzle of creamy cilantro sauce, this Steak, Avocado & Roasted Corn Bowl is a celebration of vibrant tastes and textures. You’ve learned how to transform simple ingredients—flank steak, sweet corn, ripe avocado, and wholesome brown rice—into a balanced meal that looks as gorgeous as it tastes. Whether you’re hosting a weekend cookout or meal-prepping for the week ahead, this recipe fits the bill with its flexible format and approachable grilling steps. You’ve got all the tips you need: preheat for perfect sear marks, let the steak rest for maximum juiciness, char the corn for that irresistible smokiness, and whip up the sauce that ties every component together with a fresh kick.
When you’re ready to save or revisit this recipe, you can print out this article and tuck it into your favorite cookbook or digital recipe collection. Be sure to check out the FAQ below for quick answers to common questions about variations, grilling times, and more. If you try this bowl for lunch, dinner, or even a late-night snack, I’d love to hear how it went—drop a comment, ask a question, or share your own twists on the dish. Your feedback helps me refine and share more recipes you’ll love. Happy grilling, and enjoy every delicious bite!
Steak, Avocado & Roasted Corn Bowl with Creamy Cilantro Sauce
Description
This hearty bowl combines smoky grilled steak, creamy avocado, and sweet roasted corn, all drizzled with a zesty cilantro sauce. Perfect for a fresh dinner!
Ingredients
Instructions
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Preheat a grill or grill pan over medium-high heat.
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Rub the flank steak with olive oil and season generously with salt and pepper.
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Grill the steak for about 5-6 minutes on each side, or until it reaches your desired level of doneness.
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Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
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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.
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In a small bowl, combine all ingredients for the creamy cilantro sauce and mix until smooth. Adjust seasoning with salt and pepper.
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In individual serving bowls, layer cooked brown rice, roasted corn, diced avocado, cherry tomatoes, and red onion.
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Top with sliced steak and drizzle with creamy cilantro sauce.
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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.
