Steak Avocado Roasted Corn Bowl (Print Version)

Tender steak, creamy avocado, and roasted corn topped with zesty cilantro cream for a satisfying Tex-Mex inspired bowl.

# 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 Components

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 for consistency
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 fully combined.
02 - Add steak to 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 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 - Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth. Add water 1 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 to desired doneness. Transfer to cutting board and rest for 5 minutes. Slice thinly against the grain.
06 - Divide cooked rice or quinoa among four bowls. Layer with sliced steak, roasted corn, 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 Advice:

01 -
  • Every bite delivers texture and flavor, from smoky corn to creamy avocado and juicy steak.
  • The cilantro cream sauce is dangerously good and works on practically everything.
  • You can prep most components ahead and assemble bowls in minutes when hunger hits.
  • It feels indulgent but stays fresh and balanced, perfect for warm evenings or meal prep.
02 -
  • Resting the steak after cooking is non negotiable, it keeps the juices inside instead of flooding your cutting board.
  • Cutting against the grain is the difference between tender bites and chewy disappointment, look for the direction of the muscle fibers and slice perpendicular.
  • Char the corn until it has deep brown spots, that smoky sweetness is what makes this bowl sing.
  • Thin the cilantro cream gradually, it should coat the back of a spoon but still flow easily over the toppings.
03 -
  • Let your steak come to room temperature for 15 minutes before cooking so it sears evenly and stays juicy.
  • Double the cilantro cream sauce and keep extra in the fridge, you will want it on tacos, salads, and roasted vegetables all week.
  • If you are grilling indoors, open a window and turn on the fan, the char is worth the smoke.
  • Taste as you go, especially the marinade and sauce, a pinch more salt or a squeeze more lime can make all the difference.
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