Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Directions

1. Grill the Steak:
   Preheat a grill or grill pan to medium-high heat. Toss the steak pieces with olive oil, garlic powder, onion powder, salt, and black pepper. Grill the steak for 2–3 minutes per side, or until cooked to your preferred doneness. Remove from heat and let rest for a few minutes.
2. Roast the Corn:
   Preheat the oven to 400°F (200°C). Toss the corn kernels with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10–15 minutes, turning once, until slightly charred and caramelized.
3. Make the Cilantro Cream Sauce:
   In a small bowl, whisk together the mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and black pepper until smooth. Adjust seasoning to taste.
4. Assemble the Bowls:
   Divide the cooked rice among serving bowls. Top each bowl with grilled steak, roasted corn, and sliced avocado. Sprinkle with chopped cilantro and drizzle generously with the cilantro cream sauce.
5. Serve:
   Serve immediately while the steak is warm, paired with a crisp green salad or your favorite roasted vegetables.

Tips & Variations

• Steak Options: Flank steak, sirloin, or ribeye all work beautifully.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the cilantro cream sauce.
• Extra Veggies: Bell peppers, cherry tomatoes, or black beans can be added for extra color and nutrition.
• Rice Alternatives: Use quinoa, cauliflower rice, or brown rice for a different texture or dietary preference.

Why You’ll Love This Bowl