Steak Avocado Roasted Corn Bowl (Printable)

Grilled steak, roasted corn, and creamy avocado drizzled with zesty cilantro sauce for a satisfying meal.

# What You Need:

→ Steak Marinade

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

→ Roasted Corn

10 - 2 ears corn, husked
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper to taste

→ Bowl Assembly

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

→ Cilantro Cream Sauce

20 - 1/2 cup sour cream or Greek yogurt
21 - 1/2 cup mayonnaise, optional
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water, as needed
26 - Salt and freshly ground black pepper to taste

# Step-by-Step Guide:

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, up to 2 hours.
03 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season with salt and pepper. Cook, turning occasionally, until charred and tender, approximately 8 to 10 minutes. Cool slightly, then cut kernels from cob.
04 - Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth. Add water one tablespoon at a time until sauce reaches pourable consistency. Taste and adjust seasonings. Refrigerate until service.
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 desired doneness. Transfer to cutting board and rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice, quinoa, or cauliflower rice 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 and garnish with fresh cilantro leaves. Serve with lime wedges.

# Expert Suggestions:

01 -
  • Everything can be prepped ahead, so dinner comes together in minutes when youre starving.
  • The cilantro cream is dangerously good and you will want it on everything for a week.
  • It looks like restaurant food but costs half as much and tastes twice as fresh.
  • You can swap the base or protein and it still works beautifully every single time.
02 -
  • Letting the steak rest after cooking is non-negotiable, or all those juices will run out onto the board and your meat will be dry.
  • Slice against the grain or the steak will be chewy no matter how perfectly you cooked it.
  • Blend the cilantro cream sauce until completely smooth or it will have a gritty texture that feels unfinished.
  • Taste the sauce before serving because lime juice and salt levels vary wildly depending on your ingredients.
03 -
  • Let your grill or pan get smoking hot before adding the steak so you get a proper sear and crust.
  • Save any leftover cilantro cream in a squeeze bottle and use it on tacos, eggs, or roasted vegetables all week.
  • If your avocado is hard, leave it on the counter for a day or two because underripe avocado ruins the creamy contrast.
  • Double the corn and eat the extras cold in salads or stirred into scrambled eggs the next morning.
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