Save Last summer my neighbor hosted a backyard taco night and served this incredible cilantro cream sauce over grilled steak. I went back for thirds and spent the next week trying to recreate that magic in my own kitchen. Now it's become our go-to Friday dinner, the kind of meal that makes everyone gather around the counter and sneak tastes while I'm still plating.
I made this for my dad's birthday dinner in September when corn was still at its sweetest peak. He's usually skeptical of 'fancy grain bowls' but he finished every last bite and actually asked for the recipe. Something about the way the smoky steak plays with that cool herby sauce just makes people happy.
Ingredients
- Flank steak: This cut takes on marinade beautifully and becomes tender when sliced against the grain
- Fresh corn: Roasting on the grill brings out natural sweetness that balances the spicy steak
- Ripe avocados: Choose ones that yield slightly to gentle pressure for the creamiest texture
- Cilantro: The fresh leaves transform simple sour cream into something restaurant-worthy
- Lime juice: Fresh is non-negotiable here, bottled juice can't provide that bright acidic pop
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish. Add the flank steak and turn to coat both sides. Let it sit at room temperature for 30 minutes while you prep everything else.
- Roast the corn:
- Brush husked corn with olive oil and season with salt and pepper. Grill over high heat, turning every few minutes, until kernels are charred and tender. Let cool briefly before cutting kernels from the cob.
- Blend the sauce:
- Combine sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper in a blender. Process until completely smooth, adding water one tablespoon at a time until it reaches a pourable consistency.
- Cook the steak:
- Grill over medium-high heat for 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes—this step is crucial for juicy meat. Slice thinly against the grain.
- Build your bowls:
- Start with a base of rice or quinoa, then arrange sliced steak, roasted corn, avocado, tomatoes, and red onion on top. Drizzle generously with cilantro cream and finish with crumbled cheese and fresh cilantro leaves.
Save My sister texted me at midnight after eating this, saying she was already planning to make it for her coworkers. That's when I knew this wasn't just another recipe—it's the kind of meal that creates its own fan club.
Make It Your Own
Swap cauliflower rice for a low-carb version that still soaks up all those delicious juices. Sometimes I add black beans for extra protein or pepitas for crunch. The bowl format is forgiving that way.
Meal Prep Magic
The components keep beautifully for days. I grill extra steak and roast extra corn on Sunday, then just reheat and assemble throughout the week. The sauce actually gets better after a day in the fridge.
Perfect Pairings
A cold beer or crisp white wine cuts through the richness beautifully. For a complete spread, serve with tortilla chips and extra lime wedges on the side.
- Warm the tortilla chips in the oven for restaurant-style authenticity
- Extra cotija cheese never hurt anybody
- Serve the sauce on the side so everyone can control their own drizzle situation
Save Hope this bowl brings as much joy to your table as it has to mine. Happy cooking, friend.
Recipe FAQ
- → What type of steak works best for this dish?
Flank steak or skirt steak are highly recommended for this dish. They absorb the marinade well and become tender when cooked properly and sliced against the grain.
- → Can I prepare any components ahead of time?
Yes, the cilantro cream sauce can be made up to 2 days in advance and stored in the refrigerator. The corn can also be roasted ahead and kept chilled, making assembly quicker on the day.
- → How do I ensure my steak is tender and juicy?
Marinate the steak for the recommended time (30 minutes to 2 hours) to infuse flavor and tenderize. After grilling, let it rest for at least 5 minutes before slicing thinly against the grain to keep it juicy.
- → What are some ways to customize the bowl?
Feel free to adjust the spice level by adding cayenne or jalapeño to the marinade. For a lighter sauce, use all Greek yogurt. You can also make it vegan by using black beans or grilled tofu instead of steak.
- → What are good serving bases for this bowl?
This bowl is versatile! Cooked rice, quinoa, or cauliflower rice all make excellent bases. Choose the one that best fits your dietary preferences and taste.