Steak Avocado Roasted Corn Bowl (Printable)

Grilled steak, roasted corn, and ripe avocado in a colorful bowl with tangy cilantro cream sauce.

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

# How-To Steps:

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 while 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 reaching desired consistency. Taste and adjust seasoning. Refrigerate until ready to serve.
05 - Heat 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 each 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 has texture and contrast, from the charred sweetness of corn to the creamy tang of avocado and sauce.
  • It's endlessly adaptable, so you can swap proteins, grains, or toppings based on what's in your fridge.
  • The cilantro cream sauce is the kind of condiment you'll want to drizzle on everything for weeks.
  • It looks impressive enough for guests but comes together on a weeknight without stress.
02 -
  • Resting the steak after cooking is non-negotiable; cutting it too soon releases all the juices onto the board instead of into your bowl.
  • Charring the corn deeply, not just warming it, is what gives this dish its smoky sweetness and keeps it from tasting flat.
  • Thinning the cilantro sauce with water instead of more lime juice prevents it from becoming too tangy and lets the herb flavor shine.
03 -
  • Use a meat thermometer to check the steak's internal temperature (130°F for medium-rare) instead of guessing, especially if you're new to grilling.
  • Freeze leftover cilantro cream in ice cube trays, then pop out a cube or two whenever you need a quick sauce for tacos or grain bowls.
  • If your corn isn't charring evenly, press it gently against the grill or pan with tongs to maximize contact with the heat.
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