Steak Avocado Roasted Corn Bowl (Printable)

Flank steak meets roasted corn and avocado with tangy cilantro cream drizzle

# 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

# 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 combined.
02 - Add steak, 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 off the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, pinch of salt, and pepper. Blend until smooth. Add water 1 tablespoon at a time until pourable consistency is reached. 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 cutting board and 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 -
  • Every bite balances charred sweetness, tangy creaminess, and the satisfying chew of perfectly rested steak.
  • It feels like restaurant quality but comes together in your own kitchen with minimal fuss.
  • You can prep the corn and sauce ahead, making weeknight assembly almost effortless.
  • The cilantro cream is so good youll want to drizzle it on everything from tacos to roasted vegetables.
02 -
  • Resting the steak after cooking is non negotiable, it keeps all those flavorful juices inside instead of running onto your cutting board.
  • Cutting against the grain is the difference between tender bites and chewy disappointment, so take a second to locate those muscle fibers before slicing.
  • If your cilantro cream is too thick, dont be shy with the water, you want it to flow over the bowl and coat every ingredient.
03 -
  • Let your grill or skillet get smoking hot before adding the steak, that initial sear locks in flavor and creates a beautiful crust.
  • Dont skip the lime wedges at the end, a fresh squeeze right before eating brightens every component and ties the whole bowl together.
  • If youre making this for a crowd, set out all the toppings buffet style and let everyone build their own bowl, it turns dinner into an interactive experience.
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