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Close up of seared medium-rare sirloin steak and thick avocado slices in a rice bowl.

Steak and Avocado Bowl with Charred Corn and Cilantro Cream

A vibrant Steak and Avocado Bowl featuring seared medium-rare sirloin, charred roasted corn, and pickled onions over fluffy rice, finished with a zesty, thick cilantro cream sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 lb Sirloin Steak 450g, patted dry
  • 1.5 cups White Rice 280g, uncooked
  • 1 large Avocado Sliced into thick wedges
  • 1 cup Corn Kernels 165g, fresh or frozen
  • 1/4 cup Pickled Red Onions Bright magenta for garnish
  • 1/2 cup Sour Cream 120ml
  • 1 cup Fresh Cilantro 25g, packed
  • 1 tsp Red Pepper Flakes For garnish

Equipment

  • 1 Cast Iron Skillet For searing the steak and charring corn
  • 1 Food Processor For the cilantro cream sauce

Method
 

Preparation
  1. Rinse rice and cook in 3 cups (710ml) of salted water until fluffy. Let rest for 5 minutes.
  2. Heat a dry skillet and roast corn kernels until dark charred spots appear.
  3. Sear seasoned sirloin in a hot skillet for 3-4 minutes per side until a browned crust forms and center is medium-rare (130°F). Rest for 8 minutes before slicing.
  4. Blend sour cream, cilantro, and lime juice in a food processor until a thick, pale green sauce forms.
  5. Layer rice in a bowl. Top with steak slices, avocado, corn, and pickled onions. Drizzle sauce in a zig-zag and garnish with cilantro and red pepper flakes.

Notes

Ensure the pan is smoking hot before adding the steak to get a crust.
Resting the meat is non-negotiable for a juicy result.