Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

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.