Steak Avocado Roasted Corn Bowl (Printable)

Grilled steak, ripe avocado, and charred corn come together in a vibrant bowl topped with tangy cilantro cream sauce for a satisfying meal.

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

# How to Make It:

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.
03 - Preheat grill, grill pan, or broiler to high. 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, a pinch of salt, and pepper. Blend until smooth. Add water one tablespoon at a time until achieving pourable consistency. Taste and adjust seasoning. Refrigerate until ready to use.
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 Suggestions:

01 -
  • It tastes like restaurant food but comes together in your own messy kitchen with ingredients you probably already have.
  • The cilantro cream sauce is so good you'll want to put it on everything, from tacos to scrambled eggs.
  • You can prep the components ahead and assemble bowls all week without getting bored.
  • It's filling enough to silence any complaints but light enough that you won't need a nap afterward.
02 -
  • Resting the steak after cooking is non negotiable, or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Cutting against the grain is the difference between tender bites and chewy disappointment, so look for the direction of the muscle fibers and slice perpendicular to them.
  • If your cilantro cream is too thick, don't add more lime juice or it'll get too tangy, just thin it with water instead.
03 -
  • If you don't have a grill, a cast iron skillet gets hot enough to give the steak and corn those charred bits that make all the difference.
  • Taste the cilantro cream before you serve it, because every lime is different and sometimes you need an extra squeeze to wake it up.
  • Double the sauce recipe and keep extra in the fridge, because you'll want it on tacos, salads, and anything else you can think of.
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