Ingredients:

For the Steak:

1 pound boneless, skinless beef steak, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Bowl:

1 cup cooked rice

1 ear of corn, shucked and kernels removed

1 avocado, sliced

1/4 cup chopped cilantro

For the Cilantro Cream Sauce:

1/2 cup mayonnaise

1/4 cup chopped cilantro

1 clove garlic, minced

1 tablespoon lime juice

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

Grill the Steak: Preheat grill to medium-high heat. Season the steak with garlic powder, onion powder, salt, and pepper. Grill the steak for 2-3 minutes per side, or until cooked through.

Roast the Corn: Preheat oven to 400°F (200°C). Toss the corn kernels with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-15 minutes, or until slightly charred.

Make the Cilantro Cream Sauce: In a small bowl, whisk together mayonnaise, cilantro, garlic, lime juice, salt, and pepper.

Assemble the Bowls: Divide the rice among bowls. Top with grilled steak, roasted corn, avocado, and cilantro. Drizzle generously with the Cilantro Cream Sauce.

Tips:

You can use any type of steak you like for this recipe.

For a spicier sauce, add a pinch of red pepper flakes to the Cilantro Cream Sauce.

Serve the bowls with your favorite side dishes, such as a green salad or a side of vegetables