Save Pin The kitchen smelled like charred sweetness and lime when I first threw corn straight onto a hot grill without any plan beyond dinner. My friend had brought over flank steak and a bag of avocados, and we decided to build something bright and filling on the spot. The cilantro cream sauce happened because I had leftover sour cream and a wilting bunch of cilantro that needed rescuing. What started as improvisation turned into a weekly ritual, and now I crave the way the tangy sauce pools around the steak and corn. It's one of those meals that feels indulgent but comes together faster than you'd expect.
I made this for a backyard dinner during late summer, when corn was everywhere and the grill was already hot from burgers. My neighbor wandered over, tried a bite, and asked for the recipe before she even finished chewing. The colors alone made people curious: bright green sauce, golden corn, pink steak, red tomatoes. It became the dish I'd bring to potlucks because it traveled well and always sparked conversation. Even my pickiest cousin, who usually avoids anything remotely fancy, went back for seconds and declared it better than restaurant bowls.
Ingredients
- Flank steak or skirt steak: These cuts stay tender when sliced thin against the grain and soak up marinade beautifully, delivering deep flavor in every bite.
- Olive oil: It carries the spices into the meat and helps the corn char without sticking to the grill.
- Garlic, minced: Fresh garlic adds a sharp, aromatic backbone to both the marinade and the cilantro sauce.
- Fresh lime juice: Brightness is key here; lime cuts through richness and wakes up every other ingredient.
- Chili powder, cumin, smoked paprika: This trio creates warmth and a hint of smokiness that makes the steak taste like it came from a Tex-Mex grill.
- Salt and black pepper: Simple seasoning that lets the other flavors shine without getting lost.
- Corn on the cob: Charring fresh corn brings out natural sugars and adds a sweet, smoky crunch that frozen kernels just can't match.
- Cooked rice, quinoa, or cauliflower rice: The base soaks up sauce and juices, turning every spoonful into a complete bite.
- Ripe avocado: Creamy, mild, and essential for balancing the heat and acidity in the bowl.
- Cherry tomatoes: Their burst of juiciness adds freshness and a pop of color.
- Red onion: Thinly sliced, it brings a sharp bite that mellows slightly when mixed with lime and sauce.
- Cotija or feta cheese: Salty, crumbly, and tangy, it adds a finishing touch that feels indulgent.
- Fresh cilantro: The star of the sauce and a garnish that ties the whole bowl together with herbal brightness.
- Sour cream or Greek yogurt: The creamy base of the sauce; yogurt makes it lighter, sour cream makes it richer.
- Mayonnaise: Optional but recommended for a silkier, more luxurious sauce.
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, paprika, salt, and pepper in a shallow dish. Add the steak, turn it to coat both sides, cover, and refrigerate for at least 30 minutes or up to 2 hours so the flavors penetrate the meat.
- Char the corn:
- Preheat your grill, grill pan, or broiler to high heat. Brush the husked corn with olive oil, season lightly with salt and pepper, and cook while turning occasionally until charred and tender, about 8 to 10 minutes. Let it cool slightly, then slice off the kernels.
- Blend the cilantro cream:
- Combine sour cream, mayonnaise if using, cilantro leaves, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth, then add water one tablespoon at a time until the sauce is pourable. Taste and adjust seasoning, then refrigerate until serving.
- Grill the steak:
- Heat a grill or heavy skillet over medium high heat. Remove the steak from the marinade, letting excess drip off, and cook for 3 to 4 minutes per side for medium rare or to your preferred doneness. Transfer to a cutting board, let it rest for 5 minutes, then slice thinly against the grain.
- Build the bowls:
- Divide rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, and garnish with cilantro leaves and lime wedges.
Save Pin One evening, I served this to a friend who claimed she didn't like cilantro. I almost left it out of the sauce, but she insisted I make it as written. She took one bite, paused, and admitted the sauce was the best part. Sometimes ingredients surprise you when they're balanced right, and this bowl has a way of converting skeptics. It's become my go to when I want to show someone that weeknight cooking can be vibrant, satisfying, and worth every minute at the stove.
Choosing Your Steak
Flank and skirt steak both work beautifully here because they're thin, flavorful, and quick to cook. Flank is a bit leaner and more uniform, while skirt has deeper marbling and a slightly more intense beefy taste. Either way, marinating them breaks down some of the toughness and infuses them with spice. I've tried this with sirloin in a pinch, and it worked fine, but the thinner cuts give you more surface area for char and marinade penetration. If you can find them on sale, buy extra and freeze them flat in marinade for an even faster weeknight option later.
Making the Sauce Ahead
The cilantro cream sauce holds up beautifully in the fridge for up to three days, and the flavor actually improves as the garlic mellows and the lime mingles with the herbs. I like to make a double batch on Sunday and use it throughout the week on tacos, grilled chicken, or even as a dip for vegetables. Just give it a good stir before serving since it can separate slightly. If it thickens too much in the fridge, whisk in a teaspoon of water or lime juice to bring it back to life. It's one of those sauces that turns simple ingredients into something memorable.
Customizing Your Bowl
This recipe is a template, not a rulebook, and I've changed it dozens of times based on what's in the fridge or who I'm feeding. Swap the steak for grilled shrimp, blackened tofu, or seasoned black beans if you want to go lighter or plant based. Use farro or brown rice instead of white for more chew, or skip the grain entirely and pile everything over crisp romaine for a deconstructed salad. Add pickled jalapeños for heat, swap feta for queso fresco, or toss in roasted bell peppers for extra sweetness.
- Try adding a handful of black beans or pinto beans for extra protein and fiber.
- Drizzle with hot sauce or sprinkle with cayenne if you like more heat than the marinade provides.
- Garnish with toasted pepitas or crushed tortilla chips for crunch and texture contrast.
Save Pin This bowl has become my answer to the question, what's for dinner when you want something special but don't have all night. It's bright, satisfying, and flexible enough to please just about anyone at the table.
Recipe FAQs
- → What cut of steak works best?
Flank or skirt steak are ideal choices. Both take on marinades beautifully and cook quickly over high heat. Slice against the grain after resting for maximum tenderness.
- → Can I make the cilantro sauce ahead?
Absolutely. The sauce keeps well in the refrigerator for 3-4 days and actually develops more flavor as the ingredients meld. Just give it a good stir before serving.
- → How do I char corn without a grill?
A grill pan or cast-iron skillet works great over high heat. Alternatively, use your oven's broiler, turning the corn occasionally until nicely charred on all sides.
- → Is this bowl gluten-free?
Yes, when using naturally gluten-free grains like rice, quinoa, or cauliflower rice. Always check labels on seasonings and condiments to be certain.
- → Can I substitute the dairy?
For the cilantro cream, try avocado-based crema or cashew cream. Vegan feta or nutritional yeast can replace Cotija cheese while still adding savory depth.
- → What's the best way to store leftovers?
Store components separately in airtight containers. The sauce and roasted corn last 3-4 days, while sliced steak stays fresh for 2-3 days. Assemble just before eating.