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This vibrant steak, avocado, and roasted corn bowl has become my go-to meal when I want something that feels restaurant-quality but can be made at home with minimal fuss. The combination of tender steak, creamy avocado, and sweet charred corn creates a perfect balance of flavors and textures, all brought together with a zesty cilantro cream sauce.
I first created this bowl when looking for a way to use leftover grilled steak, and it was such a hit that it quickly became a requested dinner in our household. Even my cilantro-skeptical partner loves the creamy sauce that brings everything together.
Ingredients
- Flank or sirloin steak: choose a well-marbled cut for the best flavor and texture. Look for bright red meat with even marbling
- Olive oil: use a good quality extra virgin for best flavor
- Salt and pepper: freshly cracked pepper makes a noticeable difference
- Corn kernels: fresh corn cut from the cob offers the sweetest flavor, but frozen works wonderfully too
- Chili powder and cumin: these warming spices add depth to the roasted corn
- Ripe avocado: look for ones that yield slightly to gentle pressure for perfect creaminess
- Cherry tomatoes: select firm, bright colored tomatoes for the best burst of freshness
- Quinoa or rice (optional): provides a hearty base that soaks up all the delicious juices
- Fresh lime: adds brightness that balances the richness of the other ingredients
- Fresh cilantro: provides color and a distinctive herbal note
- Sour cream and mayonnaise: creates the perfect creamy base for the sauce
- Garlic: one fresh clove adds just the right amount of punch to the sauce
Step-by-Step Instructions
- Prepare the steak:
- Begin by patting your steak dry with paper towels this ensures a better sear. Brush generously with olive oil on both sides, then season liberally with salt and pepper. Allow the meat to come to room temperature for about 15 minutes before grilling for more even cooking.
- Grill to perfection:
- Heat your grill or grill pan until it's smoking hot. Place the seasoned steak on the hot surface and resist the urge to move it for at least 4 minutes. This creates that beautiful caramelized crust. Flip once and cook for another 5 minutes for medium-rare, or adjust timing based on thickness and desired doneness. The steak should feel slightly firm but with some give when pressed.
- Rest the meat:
- Transfer the cooked steak to a cutting board and let it rest undisturbed for a full 5 minutes. This crucial step allows the juices to redistribute throughout the meat rather than spilling out when cut. During this time, you can prepare other components.
- Roast the corn:
- Spread corn kernels in a single layer on a baking sheet. Drizzle with about 1 tablespoon of olive oil, then sprinkle evenly with chili powder and cumin. Toss with your hands to ensure even coating. Roast in a preheated oven, stirring halfway through, until the kernels develop golden brown edges and a slightly chewy texture.
- Make the cilantro sauce:
- Combine sour cream, mayonnaise, fresh cilantro leaves, lime juice, and minced garlic in a blender or food processor. Blend until the mixture becomes smooth and pale green, with tiny flecks of cilantro visible throughout. Taste and adjust seasoning with salt and pepper. The sauce should be pourable but thick enough to coat the back of a spoon.
- Assemble your bowls:
- Start with a base of warm quinoa or rice if using. Slice the rested steak thinly against the grain for maximum tenderness. Arrange the sliced steak, roasted corn, diced avocado, and halved cherry tomatoes in sections over the base. This creates a visually appealing presentation and allows diners to mix components as they eat.
- Finish and serve:
- Drizzle the cilantro cream sauce generously over each bowl. Garnish with additional fresh cilantro leaves and a wedge of lime for squeezing over the top just before eating. The final squeeze of lime brightens all the flavors and ties everything together.
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The roasted corn is truly the unsung hero of this dish. I discovered its magic when I accidentally left corn in the oven a bit too long and found that slight charring creates a delicious nutty sweetness that balances perfectly with the rich steak and creamy avocado.
Make-Ahead Options
This bowl is perfect for meal prep. You can prepare all components up to three days in advance and store them separately in the refrigerator. Grill the steak and slice it once cooled, roast the corn, and mix the sauce ahead of time. When ready to eat, gently reheat the steak and corn in a microwave or skillet, then assemble your bowl with fresh avocado and tomatoes. The cilantro sauce actually improves after a day as the flavors meld together.
Vegetarian Adaptation
For a meatless version, replace the steak with grilled portobello mushrooms or firm tofu. Marinate your mushrooms or tofu in a mixture of soy sauce, olive oil, and a touch of maple syrup before grilling to develop umami flavors that complement the other ingredients. The remaining components work perfectly in this plant-based variation, making it equally satisfying and nutritious.
Serving Suggestions
While delicious on its own, this bowl pairs wonderfully with a side of black beans for additional protein and fiber. For entertaining, set up a bowl bar with all components arranged separately, allowing guests to build their own creations. Serve with Mexican-inspired beverages like horchata or a light lager with a lime wedge for a complete meal experience that will impress even your most discerning friends.
Cultural Inspiration
This recipe draws inspiration from Mexican flavors while incorporating elements of contemporary bowl cuisine. The combination of grilled meat, corn, and avocado has roots in traditional Mexican cooking, while the format of arranging components in a bowl reflects modern food trends. The cilantro cream sauce is a nod to crema used in authentic Mexican dishes but adapted for broader appeal with the addition of mayonnaise for extra richness.
Common Queries
- → Which steak cut works best for this bowl?
Flank or sirloin steaks are recommended for their tenderness and flavor, but skirt steak is also a good option.
- → How can I char the corn without a grill?
Roast corn kernels in a hot oven on a baking sheet, or use a skillet over medium-high heat for similar results.
- → What can I use as a base instead of quinoa or rice?
Leafy greens, cauliflower rice, or farro can be used as alternative bases for a lighter or grain-free option.
- → How do I make the cilantro cream sauce smoother?
Use a blender or food processor to fully blend the cilantro cream ingredients until the sauce is silky.
- → How can this bowl be made dairy-free?
Substitute the sour cream and mayonnaise in the sauce with your favorite plant-based alternatives for a dairy-free version.