Steak Avocado Roasted Corn Bowl (Printable)

Charred corn and seasoned steak combine with fresh avocado in a colorful bowl topped with zesty 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 to thin as needed
26 - Salt and freshly ground black pepper to taste

# Directions:

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 enhanced flavor.
03 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season with salt and pepper. Cook, turning occasionally, until charred and tender, approximately 8 to 10 minutes. 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 1 tablespoon at a time until desired consistency is reached. 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 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, 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 Hints:

01 -
  • The cilantro cream sauce is so good youll want to put it on everything from tacos to roasted vegetables.
  • Charred corn adds a sweet, smoky depth that balances the richness of steak and avocado beautifully.
  • Its a complete meal in one bowl, colorful enough to impress and simple enough to make on a weeknight.
  • The flavors are bright and zesty, with just enough spice to keep things interesting without overwhelming your palate.
02 -
  • Resting the steak after cooking is non-negotiable, or all those flavorful juices will end up on your cutting board instead of in your bowl.
  • Slicing against the grain is the difference between tender bites and chewy disappointment, so take a second to check the direction of the muscle fibers.
  • The cilantro cream sauce can be made a day ahead and will actually taste better after the flavors meld in the fridge overnight.
03 -
  • Let your grill or pan get screaming hot before adding the steak, it gives you that beautiful sear and keeps the meat juicy inside.
  • Taste your cilantro cream sauce before you refrigerate it, because the flavors mellow when cold and you might want a bit more lime or salt.
  • If youre short on time, use frozen corn and char it in a hot skillet with a little oil, it works beautifully and saves precious minutes.
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