Steak Avocado Roasted Corn Bowl (Print Version)

Tender steak, charred corn, and creamy avocado unite in a vibrant bowl, perfectly complemented by a zesty cilantro cream.

# Components:

→ 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
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water, to thin as needed
26 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish.
02 - Add steak to the dish, turning to coat both sides. Cover and refrigerate for at least 30 minutes, up to 2 hours.
03 - Preheat grill, grill pan, or broiler to high. Brush corn with olive oil and season with salt and pepper. Cook, turning occasionally, until charred and tender, about 8-10 minutes. Cool slightly and cut kernels from cob.
04 - Combine sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper in a blender. Blend until smooth, adding water 1 tablespoon at a time until pourable. Refrigerate until ready to use.
05 - Heat grill or heavy skillet over medium-high heat. Remove steak from marinade, letting excess drip off. Grill for 3-4 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 rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce, sprinkle with crumbled cheese, and garnish with cilantro leaves. Serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between hot charred corn and cool creamy sauce creates this incredible temperature dance that keeps every bite interesting
  • Everything can be prepped ahead so when dinner time hits you're just assembling gorgeous bowls
02 -
  • Slicing against the grain is crucial for skirt and flank steak, or you'll end up chewing through tough fibers instead of tender meat
  • The sauce thickens in the fridge, so thin it with a splash of water or lime juice right before serving
03 -
  • Pat the steak dry before grilling to get a better sear instead of steaming the meat
  • Let the sauce sit for at least 30 minutes so the flavors meld together
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