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Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

A vibrant and healthy bowl featuring seared steak, roasted corn and tomatoes, fresh avocado, and a zesty cilantro cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank or skirt steak
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 pinch salt and pepper to taste
Roasted Corn & Veggies
  • 3 cups corn kernels fresh or frozen
  • 1 pint cherry tomatoes halved
  • 1 tbsp olive oil
  • 1 pinch salt and pepper to taste
Cilantro Cream Sauce
  • 0.5 cup plain Greek yogurt
  • 2 cups fresh cilantro packed, stems and leaves
  • 2 tbsp lime juice
  • 1 clove garlic peeled
  • 0.5 jalapeño seeded (optional)
  • 2 tbsp olive oil
  • 0.5 tsp salt to taste
Assembly
  • 2 large avocados sliced
  • 2 cups cooked rice or quinoa optional base
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Cast-iron Skillet or Grill Pan
  • Baking sheet
  • Food processor or blender
  • Mixing bowls
  • Chef's knife
  • Cutting board

Method
 

  1. Combine marinade ingredients and marinate steak for at least 20 minutes.
  2. Preheat oven to 400°F (200°C). Toss corn and tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes.
  3. Blend all sauce ingredients in a food processor until smooth. Refrigerate until ready to use.
  4. Sear steak in a hot skillet for 4-5 minutes per side. Let rest for 10 minutes before slicing against the grain.
  5. Assemble bowls with a base of grain (if using), roasted veggies, sliced steak, and avocado.
  6. Drizzle with Cilantro Cream Sauce and garnish with chopped cilantro.

Notes

Store components separately in the fridge for meal prep. The steak and veggies will keep for 3-4 days, the sauce for up to a week.