Steak Avocado Roasted Corn Bowl (Printable Page)

Charred corn, tender steak, creamy avocado, and tangy lime with cilantro cream sauce in every colorful spoonful.

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

# Step-by-Step Guide:

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, 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 one tablespoon at a time until pourable consistency is achieved. Taste and adjust seasoning. 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 let 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 with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with cilantro leaves and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks quickly and comes together in layers that look impressive but don't require fancy skills.
  • The cilantro cream sauce is so good you'll want to drizzle it on scrambled eggs the next morning.
  • You can swap the base grain or the protein and it still tastes like a complete, vibrant meal.
02 -
  • Resting the steak after cooking is non negotiable or all those juices run out onto the cutting board instead of staying in the meat.
  • Charring the corn until some kernels are almost black is what gives it that sweet, smoky flavor that makes this bowl special.
  • Thinning the sauce with water instead of more lime juice keeps it creamy without making it too tart.
03 -
  • Let the steak come to room temperature for 15 minutes before cooking so it sears evenly and stays juicy.
  • Slice against the grain or the meat will be chewy no matter how perfectly you cooked it.
  • Make a double batch of cilantro cream sauce because you'll want it on tacos, salads, and roasted vegetables all week.
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