Steak Avocado Roasted Corn Bowl (Printable Version)

Tender steak, charred corn, and creamy avocado come together with a zesty cilantro cream sauce in this vibrant bowl.

# What You'll Need:

→ For the Steak

01 - 1 pound flank steak or skirt steak
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ For the Roasted Corn

10 - 2 ears corn, husked
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper to taste

→ For the Bowl

13 - 2 cups cooked rice, quinoa, or cauliflower rice
14 - 1 ripe avocado, sliced
15 - 1 cup cherry tomatoes, halved
16 - ¼ cup thinly sliced red onion
17 - ¼ cup crumbled Cotija or feta cheese
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

→ For the Cilantro Cream Sauce

20 - ½ cup sour cream or Greek yogurt
21 - ½ cup mayonnaise, optional for extra richness
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water, or as needed to thin
26 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Add the steak, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
02 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season lightly with salt and pepper. Cook, turning occasionally, until charred and tender, about 8 to 10 minutes. Let cool slightly, then cut kernels off the cob.
03 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, a pinch of salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, until pourable. Taste and adjust seasoning. Refrigerate until ready to use.
04 - Heat a grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill for 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
05 - Divide rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with cilantro leaves and serve with lime wedges.

# Expert Tips:

01 -
  • Every bite delivers smoky char, silky avocado, and a zesty tang that wakes up your palate without overwhelming it.
  • You can prep the corn and sauce ahead, so dinner comes together in minutes when youre actually hungry.
  • Its endlessly flexible swap the grain, double the veggies, or skip the steak entirely and it still sings.
02 -
  • Letting the steak rest after cooking isnt optional, it keeps the juices inside instead of all over your cutting board.
  • Cutting against the grain turns chewy flank steak into tender bites, so look for the direction of the muscle fibers before you slice.
  • Char the corn until some kernels are almost black, thats where the sweetness and smoky flavor live.
03 -
  • Always taste your cilantro sauce before serving, a pinch more salt or squeeze of lime can transform it from good to unforgettable.
  • Use a sharp knife and a smooth slicing motion when cutting the steak, sawing back and forth tears the fibers and makes it chewy.
  • If your corn starts to burn before it cooks through, move it to a cooler part of the grill or lower the heat slightly.
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