Steak Avocado Roasted Corn Bowl (Printable)

Flavorful steak bowl with roasted corn, fresh avocado, and tangy cilantro cream sauce

# 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 for thinning as needed
26 - Salt and freshly ground black pepper to taste

# Method:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
02 - Add steak to marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor development.
03 - 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, approximately 8 to 10 minutes. Allow to cool slightly, then cut kernels from cob.
04 - Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add water one tablespoon at a time until sauce reaches pourable consistency. Taste and adjust seasonings as needed. Refrigerate until service.
05 - Heat 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 until desired doneness is achieved. Transfer to cutting board and rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice, quinoa, or cauliflower rice evenly among four bowls. Top each with sliced steak, roasted corn kernels, avocado slices, cherry tomato halves, and red onion. Drizzle generously with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Pointers:

01 -
  • Everything cooks fast enough that you can start after work and still eat before eight
  • The cilantro cream pulls all the bright, smoky flavors together without extra effort
  • You can swap the base grain or go grain free and it still feels complete
  • Leftovers reheat beautifully, and the components hold up separately for meal prep
02 -
  • Resting the steak after cooking keeps the juices from running out when you slice, which I learned after cutting into a hot steak and watching all the moisture pool on the board
  • Blending the cilantro cream too long makes it thin and watery, so pulse just until smooth and add water only if needed
  • Cutting the steak against the grain shortens the muscle fibers and turns a chewy cut into something tender and easy to eat
03 -
  • Pat the corn dry before brushing with oil so it chars instead of steaming on the grill
  • Use a sharp knife to slice the steak, which prevents tearing and keeps each piece clean and tender
  • Taste the sauce before serving and add a pinch more lime juice or salt if it feels flat
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