Steak Avocado Roasted Corn Bowl (Printable Version)

Flank steak, roasted corn, and fresh avocado topped with tangy cilantro cream sauce over rice or quinoa.

# 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 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 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 - 1/4 cup thinly sliced red onion
17 - 1/4 cup crumbled Cotija or feta cheese
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

→ For the Cilantro Cream Sauce

20 - 1/2 cup sour cream or Greek yogurt
21 - 1/2 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, as needed for thinning
26 - Salt and freshly ground black pepper to taste

# How to Make It:

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.
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, about 8 to 10 minutes. Let cool slightly, then cut kernels off the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, until sauce reaches pourable consistency. Taste and adjust seasoning. Refrigerate until ready to serve.
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 to desired doneness. Transfer to cutting board and let rest for 5 minutes. Slice thinly against the grain.
06 - Divide cooked rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Tips:

01 -
  • Every bite has a mix of textures: tender steak, creamy avocado, juicy tomatoes, and those sweet, smoky corn kernels that pop in your mouth.
  • The cilantro cream sauce is so good you'll want to drizzle it on everything, from tacos to roasted vegetables.
  • It looks like you spent hours cooking, but most of the work happens while the steak marinates and the corn roasts.
  • You can swap the base, the protein, or the toppings depending on what's in your fridge, and it still turns out delicious.
02 -
  • Letting the steak rest after cooking is not optional, it locks in all the juices and keeps every slice tender instead of dry.
  • Cutting the kernels off the cob after roasting is way easier than trying to do it raw, and you get all that sweet, charred flavor in every spoonful.
  • If your cilantro cream sauce is too thick, don't be afraid to add more water, it should drizzle smoothly, not plop like a blob.
  • Slicing the steak against the grain is the secret to tenderness, look for the direction of the muscle fibers and cut perpendicular to them.
03 -
  • If you don't have a grill, roast the corn in a hot oven at 425°F (220°C) for about 15 minutes, turning halfway, until it's charred and tender.
  • Make a double batch of cilantro cream sauce, it keeps well and transforms plain chicken, tacos, or even baked potatoes into something special.
  • For the juiciest steak, pull it off the heat when it's slightly underdone, it will continue cooking as it rests.
  • If you're meal prepping, marinate the steak the night before and roast the corn ahead so all you have to do is grill the meat and assemble the bowls.
Go Back