Steak Avocado Roasted Corn Bowl (Printable)

Tender sliced steak with charred corn, creamy avocado, and roasted vegetables, all drizzled with a zesty cilantro cream sauce over fluffy rice or quinoa.

# 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

# 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 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 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 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. Add water one tablespoon at a time until sauce reaches pourable consistency. 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 to 4 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice or quinoa evenly among four bowls. Top each with sliced steak, roasted corn, avocado, 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.

# Expert Advice:

01 -
  • The charred corn adds a smoky sweetness that balances the richness of steak and avocado beautifully.
  • You can prep the sauce and corn ahead, making weeknight assembly feel almost effortless.
  • Every bite delivers different textures, from creamy to crunchy to tender, so it never gets boring.
  • It works just as well with cauliflower rice or black beans if you want to switch things up.
02 -
  • Letting the steak rest after cooking is not optional, it locks in juices and prevents your slices from turning dry and disappointing.
  • Roasting the corn until it's actually charred, not just warm, is what gives this bowl its smoky depth.
  • Slicing the steak against the grain is the difference between tender bites and chewy ones, so find the direction of the muscle fibers and cut perpendicular.
  • The cilantro cream sauce thickens in the fridge, so thin it with a splash of water or lime juice before serving if needed.
03 -
  • Marinate the steak in the morning or the night before so the flavors really settle in, and dinner comes together in under twenty minutes.
  • If your grill is already hot from something else, toss the corn on first while it's at its peak temperature for the best char.
  • Blend the cilantro cream sauce with a little extra lime juice and water to make a killer salad dressing for the week ahead.
  • Use a cast iron skillet if you don't have a grill, it'll give you just as much char and flavor with less fuss.
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