Steak Avocado Roasted Corn Bowl (Printable Version)

Flank steak, avocado, and charred corn served over rice with zesty 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 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 marinade, turning to coat both sides evenly. Cover with plastic wrap 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, approximately 8 to 10 minutes. Cool slightly, then cut kernels from the cob using a sharp knife.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic clove, lime juice, salt, and pepper. Blend until smooth and creamy. Add water 1 tablespoon at a time until sauce reaches desired pourable consistency. Adjust seasonings to taste and refrigerate until serving.
05 - Heat grill or heavy skillet over medium-high heat until very hot. Remove steak from marinade, allowing excess liquid 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 to retain juices. Slice thinly against the grain.
06 - Divide cooked rice or quinoa evenly among four serving bowls. Top each with sliced steak, roasted corn kernels, avocado slices, cherry tomato halves, and red onion. Generously drizzle cilantro cream sauce over each bowl, sprinkle with crumbled cheese, garnish with fresh cilantro leaves, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Every bite delivers a different texture, from creamy avocado to crisp corn to tender steak, so your fork never gets bored.
  • The cilantro cream sauce is so good you will find yourself drizzling it on everything from eggs to tacos for days after.
  • It looks like you spent an hour plating at a restaurant, but it comes together in under 30 minutes of active work.
  • You can prep the corn and sauce ahead, then throw the steak on when hunger strikes and still feel like a kitchen hero.
02 -
  • Let the steak rest after cooking or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Slice the steak against the grain, not with it, or you will end up chewing rubber instead of tender ribbons.
  • Thin the cilantro sauce enough to drizzle, not dollop, so it weaves through every layer instead of sitting in a puddle.
03 -
  • Char the corn until some kernels are almost black, that is where the sweetness and smokiness come from.
  • Taste the cilantro sauce before you refrigerate it, because once it is cold, the flavors mellow and you might want to add more lime or salt.
  • If your steak is thicker than half an inch, pound it gently with a meat mallet so it cooks evenly and marinates faster.
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