Steak Avocado Roasted Corn Bowl (Printable version)
Juicy grilled steak meets creamy avocado and sweet roasted corn in this protein-packed bowl, finished with zesty lime dressing.
# What You'll Need:
→ For the Steak
01 - 1 lb flank steak
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper
→ For the Roasted Corn
08 - 2 ears fresh corn, husked (or 1 1/2 cups frozen corn, thawed)
09 - 1 tbsp olive oil
10 - 1/4 tsp smoked paprika
11 - Salt and pepper, to taste
→ For the Bowl
12 - 2 cups cooked brown rice or quinoa
13 - 1 large avocado, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
→ For the Lime Dressing
18 - 2 tbsp olive oil
19 - 2 tbsp fresh lime juice
20 - 1 tsp honey or agave syrup
21 - 1/2 tsp Dijon mustard
22 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 425°F.
02 - Combine olive oil, chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Rub mixture evenly over both sides of the steak.
03 - Let the steak rest at room temperature while preparing the corn.
04 - Place corn kernels on a baking sheet. Toss with olive oil, smoked paprika, salt, and pepper. Roast for 15–18 minutes, stirring halfway, until golden and lightly charred.
05 - Heat a grill pan or skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare. Transfer to a plate, cover loosely with foil, and let rest 5 minutes before slicing thinly against the grain.
06 - Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl.
07 - Divide rice or quinoa among 4 bowls. Top each with sliced steak, roasted corn, avocado, cherry tomatoes, red onion, and cilantro.
08 - Drizzle with lime dressing and serve with lime wedges.
# Expert advice:
01 -
- The steak stays incredibly juicy while getting this gorgeous crust that makes every bite feel like restaurant quality
- You get that sweet smoky corn flavor without firing up an outdoor grill in the middle of the week
- Everything can be prepped ahead so assembling these bowls feels almost magical at dinnertime
02 -
- Slicing against the grain is non negotiable here, otherwise you end up with chewy strips instead of tender bites
- Room temperature steak cooks more evenly, so do not skip that rest while the corn roasts
- The dressing tastes better after it sits for 10 minutes, so make it first and let the flavors meld
03 -
- Pat the steak completely dry before applying the rub, or it will steam instead of develop that gorgeous crust
- If your corn seems stubborn to cut from the cob, stand the ear upright in a wide bowl and slice downward