Steak Avocado Roasted Corn Bowl (Print-Friendly Version)
Juicy steak, roasted corn, and avocado topped with creamy cilantro sauce deliver bold, fresh flavors in every bowl.
# What You’ll Need to Make This:
→ Steak
01 -
450 grams boneless, skinless beef steak, cut into bite-sized pieces
02 -
15 milliliters olive oil
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
0.25 teaspoon salt
06 -
0.125 teaspoon black pepper
→ Bowl Assembly
07 -
200 grams cooked white rice
08 -
1 ear corn, kernels removed
09 -
1 avocado, sliced
10 -
15 grams fresh cilantro, chopped
→ Cilantro Cream Sauce
11 -
120 milliliters mayonnaise
12 -
15 grams fresh cilantro, chopped
13 -
1 garlic clove, minced
14 -
15 milliliters lime juice
15 -
0.25 teaspoon salt
16 -
0.125 teaspoon black pepper
# How to Prepare:
01 -
Preheat grill to medium-high heat. Toss beef steak pieces with olive oil, garlic powder, onion powder, salt, and black pepper to evenly coat.
02 -
Place seasoned steak on preheated grill and cook 2-3 minutes per side until nicely seared and just cooked through. Remove from heat and rest briefly.
03 -
Preheat oven to 200°C. Toss corn kernels with a small amount of olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast 10-15 minutes, stirring once, until lightly charred.
04 -
Combine mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and black pepper in a bowl. Whisk well until smooth and set aside.
05 -
Divide cooked rice among serving bowls. Arrange grilled steak, roasted corn, sliced avocado, and chopped cilantro attractively on top. Drizzle generously with cilantro cream sauce just before serving.
# Extra Tips:
01 -
Any cut of steak such as flank, sirloin, or ribeye works well; adjust cooking time to desired doneness.
02 -
For added spice, incorporate a pinch of red pepper flakes into the cilantro cream sauce.