Steak Avocado Roasted Corn Bowl (Printable Version)

Charred corn, tender steak, creamy avocado, and tangy cilantro cream sauce create a colorful, flavorful bowl.

# 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, 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

# 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.
02 - Add the steak, turning to coat both sides. 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, 1 tablespoon at a time, until pourable. 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 Advice:

01 -
  • Every ingredient pulls its weight, from the charred corn's caramelized edges to the creamy avocado that melts into the warm rice.
  • It looks impressive enough for company but comes together faster than most takeout orders.
  • The cilantro cream sauce is so good you'll want to drizzle it on everything for the next week.
  • You can prep the corn and sauce ahead, making dinner assembly feel like playing with colorful building blocks.
02 -
  • Resting the steak after cooking is non-negotiable, cutting it too soon sends all those precious juices straight onto your cutting board instead of into your mouth.
  • If your cilantro cream tastes flat, it needs more lime or salt, taste as you blend and don't be shy with adjustments.
  • Slicing against the grain means cutting perpendicular to the muscle fibers, it's the difference between tender bites and chewy rubber.
03 -
  • Pat the steak dry before it hits the heat, moisture is the enemy of a good sear and you want that crust.
  • Use the blender's pulse function when making the sauce so you can control the texture, over-blending turns it thin and watery.
  • If your corn won't char evenly, rotate it a quarter turn every 2 minutes instead of flipping randomly.
  • Always taste your marinade before adding the steak, if it tastes good raw, it'll taste great cooked.
Return