
Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is my answer to a vibrant dinner that feels special without taking all night to make. It is hearty enough to satisfy steak lovers while keeping things fresh and lively with creamy avocado herb sauce and sweet golden corn. This dish makes weeknights feel like a mini celebration at the table.
I first made this bowl for a backyard dinner after a weekend trip to the farmers market. My family loved how every bite felt different and the leftovers were even better the next day for lunch.
Ingredients
- Flank steak: for its rich flavor and quick cooking time pick one with even marbling for tenderness
- Ripe avocado: gives creamy contrast make sure it yields slightly to pressure
- Corn kernels: sweet and crisp fresh from the cob is best but frozen still brings flavor
- Quinoa: brings lightness plus protein and cooks up fluffy and nutty
- Fresh cilantro: for its herby brightness pick leaves with no black spots
- Lime: adds tang and keeps avocado vibrant choose a juicy one
- Sour cream: creates that luscious base for sauce use full fat for richness
- Garlic: gives punch and depth choose firm fresh cloves
- Salt: draws out flavor and balances the dish opt for sea salt if you can
- Pepper: adds gentle heat use fresh cracked for bolder taste
- Olive oil: keeps everything juicy and helps roast for maximum flavor
Step-by-Step Instructions
- Take the Chill Off:
- Take your flank steak out of the fridge at least half an hour before you want to cook so it relaxes and cooks evenly later
- Season and Sear:
- Pat the steak dry then generously season all over with salt and pepper. In a heavy skillet heat olive oil until shimmering over medium high. Add steak and cook undisturbed for four to five minutes a side to get a deep brown crust and medium rare center
- Rest and Slice:
- Transfer steak to a board and let it rest for five minutes. This keeps juices in. With a sharp knife slice thinly against the grain so every bite is tender
- Roast the Corn:
- In the same skillet add extra oil if needed. Toss in your corn kernels. Sauté for five to seven minutes until golden and even a little charred for sweet smoky magic
- Whip up Cilantro Cream Sauce:
- In a small bowl stir together sour cream, chopped cilantro, minced garlic, and freshly squeezed lime juice. Season with a pinch of salt for a bright tangy spoonable sauce
- Build the Bowl:
- Layer cooked quinoa in bowls. Top with steak slices, roasted corn, and avocado. Drizzle all over with cilantro cream sauce and finish with extra cilantro for color and kick

The cilantro cream sauce is so versatile I often use it as a topping for roasted veggies or grilled chicken too. One summer my daughter insisted on doubling just the sauce so we could dip everything in it during our picnic in the park.
Storage Tips
Leftover steak and quinoa store well in separate airtight containers in the fridge for up to three days. Wait to slice the avocado and assemble the bowls fresh each time to keep everything at peak freshness
Ingredient Substitutions
You can swap out the flank steak for grilled chicken shrimp or portobello mushrooms for a plant based spin. If you do not have quinoa try brown rice or farro. Dairy free people can use coconut yogurt or vegan sour cream for the sauce
Serving Suggestions
This bowl shines as a main but also makes an impressive lunch for a group. I like serving it with crisp greens on the side or scooping it up with tortilla chips during more casual gatherings

Cultural Context
This bowl takes inspiration from Latin American flavors that celebrate fresh herbs citrus grilled meats and vibrant vegetables. The combo of creamy avocado grilled corn and zingy sauce owes much to Tex Mex kitchen traditions that highlight hearty and refreshing in every bite
Recipe FAQs
- → How do I keep flank steak juicy?
Let the steak rest after cooking, slice it against the grain, and avoid overcooking for optimal juiciness.
- → Can I use a different protein?
Absolutely. Grilled chicken, shrimp, or tofu work well in place of steak for this bowl.
- → What’s the best way to roast corn?
Use a hot skillet with olive oil and sauté corn until golden and slightly charred, about 5-7 minutes.
- → Is the cilantro cream sauce spicy?
No, it’s more tangy and herby. Add chopped jalapeño or a pinch of cayenne if spice is desired.
- → Can I prepare the components ahead of time?
Yes, the steak, quinoa, and sauce can be made in advance and assembled just before serving.
- → Is this dish suitable for gluten-free diets?
Yes, using quinoa and checking ingredient labels ensures this bowl is naturally gluten free.