Juicy grilled steak, creamy avocado, and sweet roasted corn come together in a vibrant rice bowl drizzled with a tangy cilantro cream that you’ll want to pour on everything.
This bowl started as a desperate craving on a humid summer night when the grill was already hot, and I had nothing planned. I had leftover rice, two ears of corn from the farmer’s market, and a ripe avocado begging to be used. I rubbed a flank steak with olive oil and salt, grilled everything I could, and whipped up a quick cilantro cream just to tie it all together. It turned into one of those accidental dinners that the whole family now asks for weekly. And now, it’s yours too.
Why These Actually Work
- Grilled steak brings a smoky richness that’s hard to beat.
- Charred corn adds a natural sweetness that balances the savory elements.
- Avocado gives the whole dish a creamy, cool contrast.
- Cilantro cream sauce ties it all together with a bright, tangy zip.
- Colorful and customizable — every bite looks and feels like summer in a bowl.
My husband took one bite and said, “Why don’t we eat like this every day?” It was one of those dinners where no one spoke for ten straight minutes — the highest compliment around here. Even the kids (after scraping off the onions) asked for seconds. This bowl isn’t just good — it’s repeat-this-week good.
If you’re low on any of the veggies, this bowl is forgiving. Just keep the basics: steak, something creamy, something sweet, and that sauce.
Getting Your Ingredients Right
- Flank or skirt steak are both perfect here. Just don’t overcook — medium-rare keeps it juicy.
- Fresh corn on the cob tastes best grilled, but frozen roasted corn works in a pinch.
- Rice is flexible — use whatever you have. Brown rice adds nuttiness; cauliflower rice keeps it lighter.
- Avocado should be just ripe, not mushy.
- Sour cream vs. Greek yogurt: both work for the sauce. Greek yogurt adds a tangier kick.
If you’re low on any of the veggies, this bowl is forgiving. Just keep the basics: steak, something creamy, something sweet, and that sauce.
Making It Step by Step
Making the cilantro cream sauce
In a small bowl or blender, combine the sour cream (or yogurt), chopped cilantro, lime juice, garlic, and a pinch of salt. Blend or stir until smooth. Thin it out with a tablespoon or two of water if needed. Chill while everything else cooks.
Grilling the steak
Rub the steak with olive oil, salt, and pepper. Grill on high heat for about 4–5 minutes per side, depending on thickness. Rest for 10 minutes, then slice thinly against the grain.
Charring the corn
Place the husked ears of corn directly on the grill grates and turn every few minutes until slightly blackened all around. Slice the kernels off once cool enough to handle.
Assembling the bowls
Scoop rice into bowls. Top with sliced steak, corn, avocado, cherry tomatoes, and red onion. Drizzle with cilantro cream and garnish with fresh cilantro. That’s it.
Making Sure They Work
- Rest your steak before slicing to keep juices inside.
- Use a sharp knife for cutting corn off the cob — trust me.
- Warm the rice slightly before building the bowl.
- Taste your sauce and adjust salt or lime juice to your liking.
The first time I made this, I sliced the steak right off the grill and lost all the juices on the cutting board. The result was chewy meat and a soggy mess. Don’t skip the resting time — it makes all the difference.
How to Serve Them
This bowl is a meal all on its own — no side dishes required. But if you’re serving a crowd, a basket of warm tortillas on the side turns it into an impromptu taco night. Pair it with a citrusy sparkling drink or iced tea for the full experience.
Making Them Different
You can easily swap in grilled chicken, shrimp, or even black beans to make this vegetarian. Add crumbled queso fresco, pickled red onions, or spicy jalapeños if you’re feeling bold. For a low-carb twist, skip the rice and pile everything over romaine or baby spinach for a power-packed salad bowl.
Leftovers and Storage
Store components separately if you can. The steak and rice will last up to 3 days in the fridge, while the sauce keeps for 4. Reheat rice and steak gently, and assemble fresh bowls as needed. Leftover sauce is amazing on tacos, grilled veggies, or even eggs the next morning.
Things That Actually Help
- Slice steak against the grain to keep it tender.
- Use a grill pan if outdoor grilling isn’t an option.
- Keep the sauce thick for drizzling, or thin it for more of a dressing.
- Add a pinch of sugar to the sauce if your lime is too tart.
When I’m pressed for time, I grill everything in batches on Sunday and just reheat during the week. It’s one of those recipes that doesn’t suffer from shortcuts — and that’s a rare gem.
There’s something satisfying about a meal that feels fresh and hearty at the same time. This steak bowl hits every craving — savory, creamy, sweet, and tangy — and somehow still feels like a light dinner. It’s one of our go-to comfort meals with a healthy twist, and it’s just as easy to make for two as it is for a whole table.
Frequently Asked Questions
→ Can I make this without a grill?
Yes! Use a cast iron skillet or grill pan on high heat for the steak and corn.
→ What if I don’t have a stand mixer?
You can mix by hand, but it will take more work. Mix until the dough is smooth and elastic, about 8-10 minutes of kneading.
→ Is there a dairy-free version of the sauce?
Try using a dairy-free yogurt or mayo alternative — just keep the lime and cilantro!
→ What kind of rice works best?
We love jasmine or basmati, but brown rice or even quinoa are great too.
→ How do I make it spicier?
Add a pinch of cayenne to the sauce, or top with sliced jalapeños or hot sauce.
→ Can I prep this ahead?
Absolutely. Cook everything and store in containers. Just assemble when ready to eat.
→ What can I use instead of steak?
Grilled chicken, shrimp, tofu, or beans — it’s all delicious.
Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
Grilled steak, sweet corn, and creamy avocado layered over rice with a vibrant cilantro cream drizzle.
Prep Time
15 minutes
Cook Time
20 minutes
Total time
35 minutes
Ingredients
01
1 lb flank steak or skirt steak
02
2 tablespoons olive oil
03
Salt and black pepper, to taste
04
2 ears corn, husked
05
2 cups cooked rice (white, brown, or cauliflower)
06
1 avocado, sliced
07
1/2 cup cherry tomatoes, halved
08
1/4 cup red onion, thinly sliced
09
Fresh cilantro, for garnish
10
1/2 cup sour cream or Greek yogurt
11
1/4 cup fresh cilantro, chopped
12
1 tablespoon lime juice
13
1 small garlic clove, minced
14
Salt, to taste
15
1–2 tablespoons water (to thin, if needed)
Instructions
Step 01
Make the cilantro cream sauce.
In a small bowl or blender, combine sour cream (or yogurt), chopped cilantro, lime juice, garlic, and salt. Blend or stir until smooth. Add 1–2 tablespoons of water to reach desired consistency. Chill until ready.
Step 02
Prepare the steak.
Rub steak with olive oil, salt, and pepper. Grill over high heat for 4–5 minutes per side or until desired doneness. Let rest for 10 minutes before slicing thinly against the grain.
Step 03
Grill the corn.
Place corn directly on hot grill grates. Turn every few minutes until lightly charred. Let cool, then slice off kernels with a sharp knife.
Step 04
Build the bowls.
Scoop warm rice into each bowl. Top with sliced steak, corn, avocado, cherry tomatoes, and red onion.
Step 05
Drizzle with sauce.
Spoon cilantro cream sauce generously over each bowl. Garnish with extra fresh cilantro.
Notes
1
Use rotisserie chicken or leftover steak for faster prep
2
Add black beans or pickled jalapeños for an extra kick
3
Store sauce in a jar for up to 4 days
4
Make it a salad by skipping rice and using greens
Tools You’ll Need
- Grill or grill pan
- Sharp chef’s knife
- Cutting board
- Blender or mixing bowl
- Tongs
Allergy Information
Nutrition Facts (Per Serving)
- Calories: ~480
- Total Fat: 28g
- Total Carbohydrate: 30g
- Protein: 28g
