Description
A hearty and flavorful Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce, perfect for weeknight dinners or healthy meal prep. This steak bowl features grilled flank steak, roasted corn, creamy avocado, and a zesty cilantro-lime sauce. Packed with protein and fresh ingredients, it’s naturally gluten-free and endlessly customizable.
Ingredients
1 pound flank steak
2 ripe avocados, sliced
2 ears fresh corn on the cob
1 lime, juiced
1 cup fresh cilantro, chopped
1/2 cup sour cream or Greek yogurt
1 clove garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked rice, quinoa, or mixed greens (optional base)
Instructions
1. Season steak with olive oil, lime juice, salt, and pepper. Let marinate for 15 minutes.
2. Grill steak over medium-high heat for 4–5 minutes per side. Rest, then slice thinly against the grain.
3. Brush corn with olive oil and grill or roast until charred. Cut kernels off the cob.
4. Blend cilantro, sour cream or yogurt, lime juice, garlic, olive oil, and a pinch of salt to make the sauce.
5. In bowls, layer your base (rice/quinoa/greens), then top with steak, avocado, and corn.
6. Drizzle generously with cilantro cream sauce.
7. Garnish with extra cilantro or lime wedges and serve immediately.
Notes
This bowl can be meal-prepped by storing components separately.
Use Greek yogurt for a lighter, tangier sauce alternative.
Flank steak or skirt steak both work well—slice against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 60mg