Steak Avocado Roasted Corn Bowl (Printable)

Grilled steak meets roasted corn and avocado in this vibrant bowl, topped with tangy cilantro cream for a zesty finish.

# 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 - 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 with 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

# 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 the steak to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper 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 8-10 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 and creamy. Add water one tablespoon at a time until desired 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 3-4 minutes per side for medium-rare, or to your 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 slices, 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 on the side.

# Expert Tips:

01 -
  • Every bite delivers crunch, creaminess, and smoke all at once without feeling heavy.
  • You can prep the corn and sauce in the morning and throw it all together in minutes after work.
  • It tastes like a splurge but comes together with pantry staples and whatever grain you have on hand.
02 -
  • Resting the steak after grilling keeps all the juices inside so every slice stays tender and flavorful.
  • Cutting against the grain is the difference between chewy and melt in your mouth, so look for those lines and slice perpendicular.
  • If your corn isn't charring, your heat isn't high enough, crank it up and embrace a few black spots.
03 -
  • Pat the steak dry before grilling even after marinating to get a better sear and those crispy edges.
  • Add a pinch of cayenne or a chopped jalapeño to the marinade if you want heat that builds with every bite.
  • Freeze leftover cilantro cream in ice cube trays and pop one out anytime you need a quick drizzle for tacos or grain bowls.
Go Back