Steak & Avocado Bowl with Cilantro Cream Sauce

 

A high-protein, nutrient-dense bowl featuring juicy seared steak, creamy avocado, and a zesty, herbaceous sauce.

Yields: 2 Bowls

Prep time: 15 mins | Cook time: 10 mins

Ingredients

The Steak

1 lb (450g) Flank steak or Sirloin, brought to room temperature

1 tbsp Olive oil

1 tsp Cumin

1 tsp Smoked paprika

1/2 tsp Garlic powder

Salt and black pepper to taste

The Cilantro Cream Sauce

1/2 cup Greek yogurt or Sour cream

1 cup Fresh cilantro (leaves and tender stems)

1 clove Garlic, minced

1 tbsp Lime juice

1 tbsp Olive oil

Optional: 1/2 jalapeño (seeded) for a kick

The Bowl Base & Toppings

2 cups Cooked base (Quinoa, Brown Rice, or Cauliflower Rice)

1 large Avocado, sliced or cubed

1 cup Cherry tomatoes, halved

1/4 cup Red onion, thinly sliced

Optional: Black beans, corn, or radishes

Instructions

1. Prepare the Cilantro Cream Sauce

Place all sauce ingredients into a blender or food processor. Pulse until completely smooth and bright green. If the sauce is too thick, add water one teaspoon at a time until it reaches a drizzling consistency. Set aside in the fridge.

2. Season the Steak

Pat the steak completely dry with paper towels. Rub with olive oil and generously season all sides with cumin, paprika, garlic powder, salt, and pepper.

3. Sear the Steak

Heat a heavy skillet (cast iron is best) over medium-high heat until it begins to smoke slightly.

Place the steak in the pan. For medium-rare, cook for 3–4 minutes per side (depending on thickness).

Crucial Step: Remove steak from the pan and let it rest on a cutting board for at least 5–8 minutes. This keeps the juices inside.

Slice against the grain into thin strips.

4. Assemble the Bowls

Divide your chosen base (rice or quinoa) into two bowls.

Arrange the sliced steak on one side and the avocado on the other.

Fill the remaining space with tomatoes, red onions, and any optional toppings.

Generously drizzle the cilantro cream sauce over the entire bowl.

Garnish with extra cilantro or a wedge of lime.

Chef's Tips

The "Against the Grain" Rule: Look for the fibers running through the meat. Always slice perpendicular to these lines to ensure the steak is tender rather than chewy.

Meal Prep: The sauce keeps well for up to 3 days in an airtight container. The steak can be sliced and stored cold, making this a perfect "no-reheat" lunch option.

Perfect Avocado: To prevent browning if you aren't eating immediately, toss the avocado chunks in a little extra lime juice.