Steak Avocado Roasted Corn Bowl

Category: Recipes the Whole Family Will Love

This flavorful bowl combines tender flank steak seared to perfection, creamy avocado slices, and golden roasted corn for a colorful, satisfying meal. Fluffy quinoa serves as the hearty base, then everything is drizzled with a bright, zesty cilantro cream sauce made from sour cream, fresh herbs, lime juice, and garlic. Quick to prepare, it’s ideal for a busy weeknight yet impressive enough for entertaining. Customize the ingredients to suit your taste—swap grains or proteins as desired! Each bite delivers delicious contrast and freshness, finishing with an herby, tangy sauce that ties it all together.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Sat, 21 Jun 2025 15:13:19 GMT
A bowl of food with meat, corn, and avocado. Pin
A bowl of food with meat, corn, and avocado. | mellierecipes.com

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
A delicious steak dish with avocado, roasted corn, and cilantro cream sauce. Pin
A delicious steak dish with avocado, roasted corn, and cilantro cream sauce. | mellierecipes.com

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

A bowl of food with steak, avocado, roasted corn, and cilantro cream sauce. Pin
A bowl of food with steak, avocado, roasted corn, and cilantro cream sauce. | mellierecipes.com

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.

Steak Avocado Roasted Corn Bowl

Savor juicy steak, creamy avocado, and roasted corn drizzled with cilantro cream for a vibrant gluten-free dish.

Prep Time
15 minutes
Cooking Duration
20 minutes
Overall Cooking Time
35 minutes
Created By: Melanie Carter

Recipe Category: Family-Friendly Meals

Skill Level: Moderate

Cuisine Style: Modern American

Result Amount: 4 Portions (4 bowls)

Diet Preferences: Gluten-Free Option

What You’ll Need to Make This

→ Main Bowl

01 450 g flank steak
02 1 large ripe avocado, sliced
03 1 cup (160 g) corn kernels, fresh or frozen
04 1 cup (170 g) quinoa, uncooked
05 Olive oil, for cooking
06 Salt, to taste
07 Black pepper, to taste

→ Cilantro Cream Sauce

08 1/2 cup (120 g) sour cream
09 1/2 cup (15 g) fresh cilantro, chopped
10 2 garlic cloves, minced
11 Juice of 1 lime

How to Prepare

Step 01

Remove flank steak from refrigeration 30 minutes prior to cooking. Generously season both sides with salt and black pepper.

Step 02

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place steak in skillet and cook for 4–5 minutes per side for medium-rare.

Step 03

Transfer steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.

Step 04

Add 1 tablespoon olive oil to the same skillet. Sauté corn kernels for 5–7 minutes until golden and slightly charred.

Step 05

In a bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice. Stir thoroughly to create the sauce.

Step 06

Divide cooked quinoa among four bowls. Top each with sliced steak, roasted corn, and avocado. Drizzle with cilantro cream sauce and garnish with additional cilantro if desired.

Extra Tips

  1. Allow the cooked steak to rest before slicing for optimal juiciness.
  2. Fresh corn delivers peak flavor, but high-quality frozen kernels may be substituted.
  3. Open to variation with alternative grains or proteins based on preference.

Tools Required

  • Large skillet
  • Mixing bowl
  • Cutting board
  • Sharp knife

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains dairy (sour cream)

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 600
  • Fat Content: 30 grams
  • Carbohydrate Content: 50 grams
  • Protein Content: 35 grams