Save to Pinterest There is nothing quite like a Steak, Avocado, and Roasted Corn Bowl to brighten up your dinner table. Charred corn and tender steak mingle with creamy avocado and tangy lime in every colorful spoonful, while the cilantro cream sauce adds a zesty, silky finish. This meal captures the vibrant essence of Tex-Mex cuisine in a healthy, satisfying format.
Save to Pinterest Building the perfect bowl is about more than just the ingredients; it is about the balance of textures. From the crunch of the roasted corn to the buttery richness of fresh avocado, every component has its place.
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 for garnish, Lime wedges for serving.
- 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 (to thin), Salt and freshly ground black pepper to taste.
Instructions
- Step 1
- Prepare the steak marinade: In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
- Step 2
- Add the steak, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Step 3
- Roast the corn: Preheat grill, grill pan, or broiler to high. Brush corn with olive oil and season lightly with salt and pepper. Cook, turning occasionally, until charred and tender, about 8–10 minutes. Let cool slightly, then cut kernels off the cob.
- Step 4
- Make the cilantro cream sauce: 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. Taste and adjust seasoning. Refrigerate until ready to use.
- Step 5
- Cook the steak: Heat a grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill for 3–4 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.
- Step 6
- Assemble the bowls: 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.
Zusatztipps für die Zubereitung
Letting the steak rest after cooking locks in juices and ensures tender slices. Roasted corn can be prepared ahead and refrigerated for up to 2 days, making this a great option for mid-week meal planning.
Varianten und Anpassungen
Adjust the heat by adding cayenne or chopped jalapeño to the marinade. For a lighter sauce, use all Greek yogurt and omit mayonnaise. This dish can easily be made vegan by substituting the steak with seasoned black beans or grilled tofu and using plant-based dairy alternatives.
Serviervorschläge
Serve these bowls immediately while the steak is warm and juicy. Provide extra lime wedges on the side for guests to squeeze over their bowls, and consider adding a side of black beans for extra protein and fiber.
Save to Pinterest Whether you are hosting a summer dinner or looking for a colorful family meal, this Steak, Avocado, and Roasted Corn Bowl is guaranteed to impress with its bold textures and refreshing finish.
Recipe Q&A
- → What cut of steak works best?
Flank steak or skirt steak are ideal choices because they're flavorful and become wonderfully tender when marinated and sliced against the grain. Both cuts absorb the spice rub beautifully and grill up quickly.
- → Can I make the cilantro sauce ahead?
Absolutely. The cilantro cream sauce actually develops more flavor when made a day ahead. Store it in an airtight container in the refrigerator and give it a good stir before serving. You may need to add a splash of water to reach the right consistency.
- → What grain options work well?
White or brown rice are traditional choices, but quinoa adds extra protein. For a lighter version, cauliflower rice works beautifully too. The grain simply acts as a base to soak up all those delicious flavors and sauces.
- → How do I get the best char on corn?
Preheat your grill or grill pan until it's smoking hot. Brush the corn lightly with oil and don't move it too often—let those kernels char and blister before turning. The natural sugars caramelize, creating sweet smoky pockets of flavor.
- → Is this bowl gluten-free?
Yes, as long as you use a gluten-free grain like certified gluten-free rice, quinoa, or cauliflower rice. All other ingredients are naturally gluten-free. Always check labels on condiments and seasonings to be certain.