Steak Avocado Corn Bowl

This steak avocado roasted corn bowl has become my weeknight hero dish, combining protein, healthy fats, and complex carbs in one satisfying meal that never fails to impress both family and guests.

I first created this bowl when trying to replicate a restaurant favorite that cost nearly $20. Now my version has become our Friday tradition, saving us money while tasting even better than the original.

Ingredients

• Flank steak 1 lb: Choose a piece with visible marbling for the best flavor and tenderness
• Ripe avocado 1 large: Look for ones that yield slightly to gentle pressure for perfect creaminess
• Corn kernels 1 cup: Fresh corn provides the sweetest flavor but frozen works wonderfully in winter months
• Quinoa 1 cup: Rinse thoroughly before cooking to remove any bitterness
• Fresh cilantro 1/2 cup: The bright herbal notes tie all flavors together wonderfully
• Lime 1: The acidity balances the richness of the steak and avocado
• Sour cream 1/2 cup: Creates the base for our silky cilantro sauce
• Garlic 2 cloves: Fresh provides more aromatic punch than pre minced varieties
• Salt and pepper to taste: Diamond Crystal kosher salt works best for seasoning steak
• Olive oil 2 tablespoons: Use a good quality oil that can withstand high heat cooking

Step-by-Step Instructions

Rest and Season Steak:

Remove steak from refrigerator 30 minutes before cooking and season generously with salt and pepper on both sides. This crucial step brings the meat to room temperature for even cooking and allows the seasonings to penetrate.

Cook the Steak:

Heat a large cast iron or heavy bottomed skillet over medium high heat until it is almost smoking. Add a tablespoon of olive oil and carefully place the seasoned steak in the pan. Cook undisturbed for 4 to 5 minutes until a beautiful brown crust forms, then flip and cook another 4 to 5 minutes for medium rare. The steak should feel slightly firm but still have some give when pressed.

Rest and Slice Steak:

Transfer the cooked steak to a cutting board and let it rest for a full 5 minutes. This allows the juices to redistribute throughout the meat. Slice thinly against the grain at a slight angle, which shortens the muscle fibers and ensures tender bites.

Roast the Corn:

Using the same skillet with all those flavorful steak bits, add another tablespoon of olive oil over medium heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally until they develop golden brown spots and smell wonderfully sweet and nutty.

Prepare Cilantro Cream Sauce:

In a medium bowl, combine the sour cream, finely chopped cilantro, minced garlic, and fresh lime juice. Whisk until smooth and season with salt to taste. The sauce should be tangy, herbaceous and just loose enough to drizzle.

Assemble the Bowls:

Start with a generous base of cooked quinoa in each bowl. Arrange the sliced steak, roasted corn, and avocado slices in separate sections on top of the quinoa. Drizzle everything with the cilantro cream sauce and garnish with additional cilantro leaves for a fresh pop of color and flavor.

Save

The cilantro cream sauce is truly the magic element in this recipe. I discovered its power by accident when I had leftover sauce from another dish and decided to drizzle it over some leftover steak. My husband immediately declared it should be bottled and sold, and now I make extra every time to use throughout the week on everything from eggs to roasted vegetables.

Make Ahead Options

You can prepare several components of this bowl in advance to make assembly lightning fast on busy evenings. Cook the quinoa up to three days ahead and store refrigerated in an airtight container. The cilantro cream sauce can be made up to two days ahead, though you might need to add a splash of water to thin it before serving. The corn can even be roasted a day ahead and quickly reheated. Only the steak and avocado are best prepared just before serving.

Ingredient Substitutions

This bowl welcomes adaptations based on what you have available. Chicken breast or thighs work beautifully in place of steak for a lighter option. Brown rice or farro can substitute for quinoa if preferred. Greek yogurt creates a tangier, protein rich alternative to sour cream in the sauce. For a vegan version, replace the steak with roasted portobello mushrooms and use coconut yogurt instead of sour cream.

Serving Suggestions

These bowls make a complete meal on their own, but can be elevated with a few simple sides. A crisp green salad with a simple vinaigrette offers a refreshing contrast. For entertaining, serve with warm tortilla chips and fresh salsa for a festive touch. A chilled Spanish Albariño or Mexican lager complements the flavors perfectly for an adult dinner party.

Recipe FAQs

→ Can I substitute the flank steak with another protein?

Absolutely! This bowl works beautifully with grilled chicken, shrimp, or for a vegetarian option, try black beans or crispy tofu. Just adjust cooking times accordingly for your chosen protein.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the cilantro cream sauce and sliced avocado separate from other ingredients. Reheat the steak and corn gently before assembling to prevent overcooking.

→ What's the best way to cook the steak to the right doneness?

For medium-rare, cook 4-5 minutes per side. For medium, aim for 5-6 minutes per side. Using a meat thermometer is most reliable: 135°F for medium-rare, 145°F for medium. Always let the steak rest before slicing against the grain.

→ Can I make this bowl ahead of time?

Yes! Prepare the quinoa, roast the corn, and mix the cilantro sauce up to 2 days ahead. Cook and slice the steak and cut the avocado just before serving for the freshest results and best texture.

→ What can I use instead of quinoa?

Brown rice, farro, or cauliflower rice make excellent substitutions for quinoa. For a lower-carb option, serve everything over mixed greens or spinach instead of a grain.

→ How can I make this dairy-free?

Replace the sour cream with dairy-free yogurt, cashew cream, or avocado-based sauce. Blend 1/2 an avocado with cilantro, lime juice, garlic, and a splash of water for a creamy dairy-free alternative.