Steak Avocado Corn Bowl (Print-Friendly Version)
Juicy steak, creamy avocado, and roasted corn with cilantro sauce in a vibrant, satisfying bowl.
# What You'll Need:
→ For the Steak
01 -
1 pound boneless beef steak (flank, sirloin, or ribeye)
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon salt
06 -
1/8 teaspoon black pepper
→ For the Bowl
07 -
1 cup cooked rice
08 -
1 ear corn, kernels removed
09 -
1 avocado, sliced
10 -
1/4 cup chopped cilantro
→ For the Cilantro Cream Sauce
11 -
1/2 cup mayonnaise
12 -
1/4 cup chopped cilantro
13 -
1 clove garlic, minced
14 -
1 tablespoon lime juice
15 -
1/4 teaspoon salt
16 -
1/8 teaspoon black pepper
# How to Make It:
01 -
Preheat a grill or grill pan over medium-high heat. Rub steak with garlic powder, onion powder, salt, and black pepper. Grill for 2–3 minutes per side until desired doneness. Let rest before slicing.
02 -
Preheat oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10–15 minutes, stirring once, until lightly charred.
03 -
In a bowl, whisk together mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and pepper. Set aside.
04 -
Divide rice between serving bowls. Top with sliced steak, roasted corn, avocado, and chopped cilantro. Drizzle with cilantro cream sauce and serve.
# Additional Tips:
01 -
Use a meat thermometer to prevent overcooking the steak—130°F is ideal for medium-rare.
02 -
Ripe avocados should yield slightly to gentle pressure for perfect texture.
03 -
Prepare corn and sauce up to one day in advance to streamline assembly.