Steak Avocado Roasted Corn Bowl (Print Version)

Grilled steak, creamy avocado, and charred corn come together in a colorful bowl topped with tangy cilantro cream sauce and fresh vegetables.

# 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 with stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water to thin as needed
26 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until fully combined.
02 - Add steak to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced 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 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 sauce reaches pourable consistency. Taste and adjust seasoning as needed. 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 rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice or quinoa among four bowls. Top each 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 Advice:

01 -
  • Every bite gives you crunch, creaminess, and smoke all at once, so you never get bored.
  • The cilantro cream pulls everything together without feeling heavy or complicated.
  • You can prep the corn and sauce ahead, making dinner assembly almost effortless.
  • It looks impressive enough for company but feels casual enough for a Tuesday night.
02 -
  • If you skip the resting time after cooking the steak, all the juices will run out onto the cutting board instead of staying in the meat.
  • Cutting against the grain is the difference between tender bites and chewy ones, so take a second to look at the direction of the muscle fibers.
  • The cilantro cream sauce tastes sharper straight out of the blender but mellows beautifully after sitting in the fridge for even 10 minutes.
03 -
  • Let your grill or skillet get really hot before adding the steak, a good sear locks in flavor and creates those caramelized edges.
  • If your cilantro cream tastes too sharp, a pinch of sugar or honey will round it out without making it sweet.
  • Don't toss the corn cobs, simmer them in water with a bay leaf for a quick, sweet broth you can use for soup later.
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