Steak Avocado Roasted Corn Bowl (Printable)

Charred corn and seasoned steak pair with creamy avocado in this colorful bowl, finished with tangy cilantro cream sauce for a zesty, satisfying meal.

# 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 - 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, 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 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, approximately 8 to 10 minutes. Cool slightly, then cut kernels from 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 sauce reaches pourable consistency. Taste and adjust seasoning as needed. Refrigerate until ready to use.
05 - Heat grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill 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 cooked rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Top Tips:

01 -
  • The cilantro cream sauce is so good you'll find yourself drizzling it on everything for weeks afterward.
  • It looks restaurant-quality but comes together in about an hour, making you feel like a hero without the stress.
  • You can swap proteins and grains freely, so it works whether you're feeding carnivores or vegetarians at the same table.
02 -
  • Slicing the steak against the grain isn't just fancy talk—it actually changes the texture from chewy to tender, and it's worth taking thirty seconds to do it right.
  • The cilantro cream gets stronger and more herbaceous as it sits, so make it ahead if you want, but taste and adjust the lime juice right before serving.
03 -
  • Always let your steak rest—those five minutes are the difference between juicy and dry, and it costs you nothing.
  • Make the cilantro cream the day before if you can; the flavors meld overnight and taste even better.
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