Steak Bowl with Cilantro Sauce

This hearty steak, avocado, and roasted corn bowl has become my go-to dinner option whenever I want something filling yet fresh. The combination of savory grilled steak, sweet charred corn, creamy avocado, and zesty cilantro sauce creates perfect harmony in every bite.

I first made this bowl when looking for ways to use leftover grilled steak from a weekend barbecue. My family was so impressed they now request it weekly, regardless of whether we have leftovers!

Ingredients

• For the Steak

• Boneless beef steak: 1 pound cut into bite-sized pieces offers perfect tenderness when quickly grilled
• Olive oil: 1 tablespoon helps create a beautiful sear and prevents sticking
• Garlic powder: 1 teaspoon adds aromatic depth without burning like fresh garlic might
• Onion powder: 1/2 teaspoon provides savory notes without the texture of onions
• Salt and pepper: enhance the natural flavors of the beef

• For the Bowl

• Cooked rice: 1 cup forms the hearty base choose white, brown, or cauliflower rice based on preference
• Corn kernels: from 1 ear develop incredible sweetness when roasted
• Avocado: 1 ripe one adds creamy richness look for slightly yielding flesh when gently pressed
• Fresh cilantro: 1/4 cup chopped brings brightness select bunches with vibrant green leaves

• For the Cilantro Cream Sauce

• Mayonnaise: 1/2 cup creates the perfect creamy base use high-quality for best results
• Cilantro: 1/4 cup chopped infuses the sauce with herbaceous notes
• Fresh garlic: 1 clove minced delivers punchy flavor that bottled versions cannot match
• Lime juice: 1 tablespoon adds essential acidity look for fruits that feel heavy for their size
• Salt and pepper: balance and enhance all flavors

Step-by-Step Instructions

Prepare the Steak:

Preheat your grill to medium-high heat around 400°F. Mix olive oil, garlic powder, onion powder, salt and pepper in a bowl. Coat steak pieces thoroughly with the seasoning mixture, pressing it into the meat. Allow the meat to sit at room temperature for 5-10 minutes while preparing other components. Grill steak pieces for 2-3 minutes per side for medium-rare or longer for desired doneness. The quick cooking preserves tenderness while developing deep flavor. Let rest for 5 minutes before assembling bowls.

Roast the Corn:

Preheat oven to 400°F. Remove corn kernels from cob by standing it upright and slicing downward with a sharp knife. Toss kernels with a tablespoon of olive oil until evenly coated. Season with a generous pinch of salt and freshly ground pepper. Spread in a single layer on a baking sheet, avoiding overcrowding for proper caramelization. Roast for 10-15 minutes, stirring halfway through until kernels develop golden brown edges. This caramelization creates incredible nutty sweetness.

Make the Cilantro Cream Sauce:

Combine mayonnaise, finely chopped cilantro, minced garlic, fresh lime juice, salt and pepper in a bowl. Whisk thoroughly until all ingredients are fully incorporated. For a smoother sauce, blend ingredients in a food processor or blender for 30 seconds. Taste and adjust seasoning adding more lime for brightness or salt to enhance flavors. The sauce should have a perfect balance of creaminess, acidity and herbaceous notes. Allow to sit for at least 5 minutes before serving to let flavors meld.

Assemble the Bowls:

Warm cooked rice if prepared ahead of time. Divide rice evenly between four bowls, creating a base layer. Arrange grilled steak pieces on one section of each bowl. Place roasted corn next to the steak, creating visual appeal with the color contrast. Fan out sliced avocado alongside the other components. Sprinkle freshly chopped cilantro across each bowl. Drizzle generously with the cilantro cream sauce or serve on the side for people to add to taste. The layering allows diners to experience all flavors in each bite.

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You Must Know

The roasted corn is truly the unsung hero of this recipe. I discovered its magic purely by accident when trying to avoid using the grill one rainy evening. The caramelization that happens in the oven transforms ordinary corn into candy-like kernels that provide perfect sweetness against the savory steak.

Make-Ahead Options

This bowl was designed with busy weeknights in mind! You can prepare nearly every component up to three days in advance. Grill the steak, roast the corn, and make the cilantro cream sauce, storing each separately in airtight containers in the refrigerator. The sauce actually improves after sitting for 24 hours as flavors continue to develop. Rice can be cooked and refrigerated up to four days ahead. Only slice the avocado just before serving to prevent browning. When ready to eat, quickly reheat the steak and corn in a skillet, then assemble your bowl with fresh avocado and cold sauce for a temperature contrast that makes the dish even more interesting.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. For a vegetarian version, replace steak with black beans sautéed with the same seasonings or grilled portobello mushrooms for meaty texture. Quinoa makes an excellent alternative to rice for added protein and a nuttier flavor profile. No fresh corn available? Frozen corn works wonderfully when roasted directly from frozen just add 5 extra minutes to the cooking time. Greek yogurt can replace mayonnaise in the sauce for a tangier, lighter option with added protein. If cilantro tastes like soap to you due to genetic reasons, substitute flat-leaf parsley or a combination of basil and mint for a different but equally delicious herbal profile.

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Serving Suggestions

Turn this bowl into an interactive meal by setting up a build-your-own bowl bar. Place each component in separate serving dishes and let family or guests customize their creations. For entertaining, consider serving as mini portions in cups for an elegant passed appetizer. This bowl pairs beautifully with a crisp Mexican lager or a citrusy white wine like Sauvignon Blanc. For a completely rounded meal, start with a light soup like a chilled avocado or tomato gazpacho. Adding pickled red onions provides welcome acidity that cuts through the richness of the avocado and cream sauce. For those who enjoy heat, offer hot sauce or sliced jalapeños as additional toppings.

Pro Tips

Recipe FAQs

→ What's the best steak to use for this bowl?

While the recipe is flexible with steak choices, flank steak, sirloin, and ribeye work particularly well. Flank steak offers great flavor at a lower price point, sirloin provides excellent tenderness and flavor balance, while ribeye delivers the most marbling and richness. Choose based on your preference for taste, texture and budget.

→ Can I make this bowl vegetarian?

Absolutely! Replace the steak with grilled portobello mushrooms, seasoned tofu, or black beans for protein. The roasted corn, avocado, and cilantro cream sauce pair beautifully with these vegetarian alternatives. For a vegan version, substitute plant-based mayo in the sauce.

→ How can I meal prep this dish?

This bowl is excellent for meal prep. Cook the steak and corn, prepare the sauce, and store components separately in airtight containers. Rice can be cooked ahead and refrigerated. When ready to eat, reheat the steak, corn and rice, then add fresh avocado and sauce. Components will keep fresh for 3-4 days refrigerated.

→ What can I substitute for cilantro if I don't like it?

For those who don't enjoy cilantro, fresh parsley makes an excellent alternative in both the bowl and sauce. You could also try a combination of basil and mint for a different flavor profile, or use scallions for a milder herbal note. The sauce will have a different character but will still complement the other ingredients beautifully.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well as a substitute for fresh. Thaw the corn first, pat it dry to remove excess moisture, then roast as directed. While fresh corn provides the best flavor and texture, high-quality frozen corn is a convenient year-round alternative that still delivers good results when roasted.

→ What other grains can I use instead of rice?

This versatile bowl works wonderfully with multiple grain alternatives. Quinoa offers a protein boost, farro or barley provide a chewy texture, cauliflower rice creates a lower-carb option, and brown rice increases the fiber content. You could also use mixed greens as a base for a completely grain-free meal.