Steak Avocado Roasted Corn Bowl (Printable)

Flank steak, roasted corn, and fresh avocado topped with zesty cilantro cream sauce for a satisfying Tex-Mex inspired 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 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 - 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 combined.
02 - Place steak in marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor development.
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, about 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 one tablespoon at a time until sauce reaches pourable consistency. Taste and adjust seasoning as needed. 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 3 to 4 minutes per side for medium-rare, or until desired doneness is reached. Transfer to cutting board and rest 5 minutes before slicing thinly against the grain.
06 - Divide cooked rice or quinoa equally among four bowls. Top each with sliced steak, roasted corn kernels, avocado slices, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, garnish with fresh cilantro leaves, and serve with lime wedges.

# Expert Advice:

01 -
  • It brings smokiness, creaminess, and tang together in a way that makes you want to lick the bowl clean.
  • You can prep the corn and sauce ahead, then throw everything together in minutes when hunger strikes.
  • Its flexible enough to handle whatever grain you have on hand or skip it entirely if youre going low carb.
02 -
  • Resting the steak after cooking is not optional, cutting it too soon sends all the juices onto the cutting board instead of into your mouth.
  • Always slice steak against the grain, not with it, or youll end up chewing through tough, stringy bites instead of tender ribbons.
  • If your cilantro cream sauce tastes flat, add more lime juice or a pinch of salt, it needs that zing to stand up to the bold flavors in the bowl.
03 -
  • Let your grill or pan get fully hot before adding the steak, a proper sear locks in flavor and creates that charred crust everyone loves.
  • Dont crowd the pan if youre cooking indoors, give the steak space to breathe or itll steam instead of sear.
  • Taste your cilantro cream sauce before serving, it should be tangy, creamy, and bold enough to stand up to the smoky steak and sweet corn.
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