Steak Avocado Roasted Corn Bowl (Printable version)

Tender steak with charred corn, avocado, and tangy cilantro cream sauce in a colorful Tex-Mex bowl.

# 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 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

# Directions:

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 the steak to the 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, turning occasionally, until charred and tender, about 8 to 10 minutes. Let cool slightly, then cut kernels off the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, a pinch of salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, until pourable consistency is reached. Taste and adjust seasoning as needed. Refrigerate until ready to use.
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, or to desired doneness. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
06 - Divide rice or quinoa among four bowls. Top 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 Advice:

01 -
  • Every ingredient brings its own texture, so each forkful is different but somehow balanced.
  • The cilantro cream ties it all together without being heavy or cloying.
  • You can prep the corn and sauce hours ahead, then throw it together when hunger strikes.
  • It looks impressive but feels relaxed, like you knew what you were doing the whole time.
02 -
  • Slicing against the grain is the difference between tender steak and something you'll be chewing forever.
  • Resting the steak after cooking keeps all the juices inside instead of spilling onto your cutting board.
  • If your cilantro cream is too thick, it won't drizzle, so don't skip thinning it with water.
03 -
  • Pat the steak dry before it hits the heat so you get a proper sear instead of steam.
  • Char the corn until some kernels are almost black, that's where the sweetness hides.
  • Taste the cilantro cream before you serve it, a pinch more salt or lime can make it sing.
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