Steak Avocado Roasted Corn Bowl (Printable)

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

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

# How-To Steps:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until 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, approximately 8 to 10 minutes. Allow to 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 one tablespoon at a time until pourable consistency is achieved. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
05 - 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 rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, 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 Suggestions:

01 -
  • Every bite delivers contrast: smoky char, creamy avocado, and a zesty sauce that ties it all together.
  • It looks impressive but doesn't require fancy technique or hard to find ingredients.
  • You can prep the corn and sauce ahead, then assemble bowls in minutes when hunger strikes.
  • It's endlessly adaptable, whether you swap the grain, skip the cheese, or add extra heat.
02 -
  • Resting the steak after cooking is non negotiable; cutting too soon lets all the juices run out and leaves you with dry slices.
  • Charring the corn directly on the grill or under the broiler brings out a sweetness that boiling or microwaving never will.
  • Thinning the cilantro sauce with water makes it easier to drizzle and ensures it coats every ingredient instead of sitting in clumps.
  • Slicing steak against the grain shortens the muscle fibers and transforms even a tougher cut into tender, easy to chew bites.
03 -
  • Pat the steak dry before grilling so you get a deep sear instead of steam, which creates better flavor and texture.
  • Use a sharp knife and slice the steak as thinly as possible against the grain for maximum tenderness.
  • Taste the cilantro sauce before serving and adjust lime, salt, or garlic to match your preference; it should be bold enough to stand out.
  • Warm your grain base slightly before assembling so the bowl doesn't go cold the moment you add toppings.
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