Steak Avocado Roasted Corn Bowl

Experience a vibrant burst of Tex-Mex flavors with this Steak, Avocado, and Roasted Corn Bowl. Every spoonful offers a delightful balance of charred corn, tender steak, and creamy avocado, accented by tangy lime. The zesty cilantro cream sauce provides a silky, refreshing finish that ties the whole dish together, making it a restaurant-quality meal you can enjoy at home.

Save

This bowl is designed for those who appreciate fresh ingredients and bold seasonings. It’s colorful, satisfying, and incredibly easy to assemble once the components are prepared. Whether you are prepping for a healthy weekday lunch or a cozy dinner, this dish delivers on both nutrition and taste.

Ingredients

• For the Steak: 1 pound (450 g) flank steak or skirt steak, 2 tablespoons olive oil, 2 cloves garlic (minced), 1 tablespoon fresh lime juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper.
• For the Roasted Corn: 2 ears corn (husked), 1 tablespoon olive oil, salt and freshly ground black pepper to taste.
• For the Bowl: 2 cups cooked rice, quinoa, or cauliflower rice, 1 ripe avocado (sliced), 1 cup cherry tomatoes (halved), ¼ cup thinly sliced red onion, ¼ cup crumbled Cotija or feta cheese, fresh cilantro leaves, lime wedges.
• For the Cilantro Cream Sauce: ½ cup sour cream or Greek yogurt, ½ cup mayonnaise (optional), 1 cup packed fresh cilantro leaves, 1 clove garlic, juice of 1 lime, 2 tablespoons water, salt and freshly ground black pepper to taste.

Instructions

1. Prepare the Marinade

In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.

2. Marinate the Steak

Add the steak to the dish, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. Roast the Corn

Preheat a grill, grill pan, or broiler to high. Brush the corn with olive oil and season with salt and pepper. Cook, turning occasionally, until charred and tender (about 8–10 minutes). Once cooled, cut the kernels off the cob.

4. Prepare the Sauce

In a blender or food processor, combine sour cream, mayonnaise (if using), cilantro, garlic, lime juice, salt, and pepper. Blend until smooth, adding water 1 tablespoon at a time until pourable. Refrigerate until ready to use.

5. Cook the Steak

Heat a grill or heavy skillet over medium-high heat. Grill the steak for 3–4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.

6. Assemble the Bowls

Divide your chosen grain among four bowls. Top with the sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with cheese and fresh cilantro leaves.

Zusatztipps für die Zubereitung

To ensure the most tender results, always let the steak rest after cooking to lock in the juices. For easier meal planning, the roasted corn can be prepared up to 2 days in advance and stored in the refrigerator until you are ready to assemble your bowls.

Varianten und Anpassungen

You can easily adjust the heat level by adding cayenne pepper or chopped jalapeño to the steak marinade. For a lighter version of the sauce, use only Greek yogurt and omit the mayonnaise. To make this recipe vegan, simply replace the steak with seasoned black beans or grilled tofu and use plant-based dairy alternatives.

Serviervorschläge

Serve these bowls with extra lime wedges on the side for a fresh burst of acidity. Garnish generously with fresh cilantro leaves and serve immediately while the steak is warm and the vegetables are crisp.

Save

This Steak, Avocado, and Roasted Corn Bowl is a celebration of fresh textures and vibrant Tex-Mex tradition. Perfectly balanced and deeply satisfying, it’s a recipe that will surely become a staple in your dinner rotation.

Recipe FAQs

→ What cut of steak works best?

Flank or skirt steak are ideal choices because they're flavorful and cook quickly. Slice against the grain for maximum tenderness after resting.

→ Can I make this ahead of time?

Prepare the roasted corn and cilantro cream sauce up to 2 days in advance. Grill the steak fresh and assemble bowls when ready to serve.

→ How do I store leftovers?

Store components separately in airtight containers. Reheat steak gently and assemble bowls fresh for best texture and flavor.

→ What can I substitute for the rice?

Cauliflower rice, quinoa, or even greens work well. Choose based on your dietary preferences and desired texture.

→ Is the sauce spicy?

The cilantro cream sauce adds brightness rather than heat. Adjust spice levels by adding cayenne or jalapeño to the steak marinade.