Steak Avocado Roasted Corn Bowl (Print Version)

Flank steak meets roasted corn, avocado, and zesty cilantro cream in this colorful Tex-Mex inspired 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 - 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
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.
02 - Add steak to marinade, turning to coat both sides. 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, approximately 8 to 10 minutes. Allow to 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, 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 ready to use.
05 - Heat 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 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 bite has texture, from creamy avocado to crunchy charred corn and tender, juicy steak.
  • The cilantro cream sauce is so good you'll start putting it on tacos, salads, and roasted vegetables all week long.
  • It's endlessly adaptable, whether you want to swap in quinoa, use tofu, or make it spicier with fresh jalapeños.
  • You can prep the corn and sauce ahead, making weeknight assembly almost effortless.
02 -
  • Letting the steak rest after cooking is non negotiable, those 5 minutes let the juices redistribute so every slice stays tender and moist.
  • Slicing against the grain is the difference between tender bites and chewy ones, look for the direction of the muscle fibers and cut perpendicular to them.
  • If your cilantro cream sauce is too thick, don't be shy with the water, it should drizzle easily and coat the ingredients without clumping.
03 -
  • If your steak is thicker than an inch, pound it gently to even thickness so it cooks evenly and doesn't end up overdone on the edges.
  • Taste your cilantro cream sauce before you add all the water, some people like it thick and scoopable, others prefer it thin and drizzly.
  • Always let your grill or pan get screaming hot before adding the steak, a good sear locks in flavor and gives you those beautiful crust marks.
Go Back