Steak Avocado Roasted Corn Bowl (Printable Version)

Grilled steak meets roasted corn and avocado in a colorful bowl drizzled with tangy cilantro cream.

# 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, as needed for thinning
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 for deeper flavor.
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 1 tablespoon at a time until pourable consistency is achieved. Taste and adjust seasoning as needed. Refrigerate until service.
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 doneness or to preferred temperature. 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 slices, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Tips:

01 -
  • Every ingredient pulls its weight, so youre never left with bland bites hiding under pretty toppings.
  • The cilantro cream sauce doubles as a marinade for chicken or a dip for vegetables, making it the hardest working condiment in your fridge.
  • You can prep the corn and sauce a day ahead, then throw everything together in fifteen minutes when dinnertime sneaks up on you.
02 -
  • Letting the steak rest after cooking locks in juices and keeps your slices tender instead of dry and stringy.
  • Cutting against the grain is the difference between steak that melts in your mouth and steak that feels like you are chewing rubber.
  • Roasted corn can be prepared ahead and refrigerated for up to two days, making weeknight assembly almost effortless.
03 -
  • If your steak is thicker than half an inch, pound it gently with a meat mallet so it cooks evenly and absorbs the marinade faster.
  • Freeze leftover cilantro cream sauce in ice cube trays, then pop out a cube whenever you need a quick flavor boost for grain bowls or wraps.
  • Let your avocado slices sit in a little lime juice while you assemble everything else to keep them from browning.
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