Steak, Avocado & Roasted Corn Bowl Recipe
Get ready to fall in love with the fresh, vibrant flavors of the Steak, Avocado & Roasted Corn Bowl! This colorful dish is a celebration of textures and tastes: smoky grilled steak, sweet charred corn, creamy avocado, juicy tomatoes, and tangy crumbled cheese—each bite bursts with personality. Whether you’re looking for an easy weeknight meal or a show-stopper for your next casual dinner, the Steak, Avocado & Roasted Corn Bowl has you covered with its balanced flavors and cheerful presentation. You’ll find yourself craving this dish again and again!
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a shopping cart full of fancy ingredients to make a knockout Steak, Avocado & Roasted Corn Bowl. Each component is simple, but together they create a bowl of bright color, satisfying texture, and impressive depth of flavor. Here’s what makes this recipe really sing:
- Flank or Skirt Steak: These cuts are loaded with beefy flavor and become fabulously tender when grilled and sliced thin.
- Olive Oil: Adds richness, helps form a beautiful char, and carries flavor through every layer.
- Chili Powder: Gives the steak mild heat and a warm, smoky personality without overwhelming the other ingredients.
- Cumin: Earthy and aromatic, this spice brings a subtle depth to the marinade.
- Garlic Powder: A dash of garlic infuses the beef with an extra savory edge.
- Salt & Black Pepper: Essential for seasoning and bringing all the flavors in the dish to life.
- Corn on the Cob: Roasted directly on the grill, corn develops a toasty sweetness that’s unbeatable and pops with summer energy.
- Cherry Tomatoes: Bursts of juicy freshness that brighten every forkful.
- Avocado: Sliced and creamy, avocado provides a cool, buttery counterpoint to the warm steak and corn.
- Cooked Rice or Quinoa: The soft, tender base that soaks up all those delicious juices—delicious with either grain!
- Queso Fresco or Feta: Crumbles of cheese bring a salty, tangy finish that ties the whole bowl together.
- Fresh Cilantro: A sprinkle of cilantro adds garden-fresh fragrance and pretty color.
- Lime Wedges: That final squeeze of brightness wakes up all the flavors right before you dig in.
How to Make Steak, Avocado & Roasted Corn Bowl
Step 1: Fire Up Your Grill
Start by preheating your grill or grill pan to medium-high heat. Those beautiful, dark grill marks are what give both the steak and the corn their irresistible smokiness and touch of char. If you don’t have an outdoor grill, a good cast iron grill pan on your stovetop will do the trick just as well.
Step 2: Season the Steak
While your grill heats up, rub the steak all over with olive oil, then sprinkle it with chili powder, cumin, garlic powder, salt, and black pepper. Don’t be shy—a good, even coat ensures the flavor goes all the way through. If you have extra time, let the steak marinate for 30 minutes with lime juice to make it even more mouthwatering.
Step 3: Grill the Corn
Brush your corn with olive oil and place it on the grill. In about 8 to 10 minutes, turning occasionally, the kernels will become golden and charred in spots—perfectly smoky and sweet. Let the corn cool until you can handle it, then slice the kernels off the cob. This roasted corn is the star of any Steak, Avocado & Roasted Corn Bowl!
Step 4: Grill the Steak
Next up: grill the steak for 4 to 5 minutes on each side for a juicy, medium-rare finish. If you prefer your steak slightly more done, give it an extra minute per side. Once the steak is cooked to your liking, let it rest for about 5 minutes before slicing. This step is key—resting locks in the juices so every slice stays tender.
Step 5: Assemble Your Bowls
Time to bring it all together! Divide the rice or quinoa among four serving bowls. Top each with slices of grilled steak, a generous scoop of those golden corn kernels, halved cherry tomatoes, creamy avocado slices, crumbled queso fresco (or feta), and a colorful sprinkle of chopped cilantro. Don’t forget the lime wedges for squeezing over the top!
How to Serve Steak, Avocado & Roasted Corn Bowl
Garnishes
Give your Steak, Avocado & Roasted Corn Bowl that restaurant-quality finish with a flourish of garnishes. A handful of fresh cilantro, extra crumbled queso fresco, a pinch of flaky sea salt, or a drizzle of hot sauce can take each bowl up another notch. Don’t forget fresh lime wedges—squeezing them over just before eating brightens up all the bold, savory flavors.
Side Dishes
While this bowl is a full meal in itself, it pairs beautifully with a simple green salad tossed in a citrusy vinaigrette, crispy tortilla chips, or a quick pico de gallo. A cooling yogurt dip or creamy ranch on the side is also a hit if you’re serving to a group or want extra dipping action.
Creative Ways to Present
Have fun and make this Steak, Avocado & Roasted Corn Bowl truly your own! Try layering everything in one big family-style platter for sharing, or serve the fillings in individual bowls with toppings buffet-style so everyone can build their perfect combination. For a party twist, use small appetizer cups for mini, bite-sized versions.
Make Ahead and Storage
Storing Leftovers
For the best taste and texture, store components of the Steak, Avocado & Roasted Corn Bowl separately in airtight containers in the refrigerator. Steak, rice or quinoa, and grilled corn will keep well for up to 3 days. Just slice the avocado fresh when you’re ready to eat to prevent browning.
Freezing
If you find yourself with extra steak or corn, both can be frozen for up to 2 months. Slice the cooked steak and spread it on a baking sheet to freeze before transferring to a freezer bag, and cut the corn from the cob before freezing. Rice is also freezer-friendly; just avoid freezing the fresh veggies and avocado, as their texture will suffer.
Reheating
To reheat, warm steak slices and rice or quinoa in a skillet over medium heat with a splash of olive oil or water, covered, until hot. The corn can be quickly reheated the same way. Once warmed, build your bowls and garnish with freshly sliced avocado, cheese, and cilantro to bring all the brightness back.
FAQs
Can I use a different cut of steak?
Absolutely! While flank or skirt steak are classics for the Steak, Avocado & Roasted Corn Bowl because of their flavor and tenderness, sirloin or ribeye also work beautifully. Adjust cooking time as needed for thickness and desired doneness.
Is it possible to make this bowl vegetarian?
Definitely—just swap the grilled steak for a plant-based alternative like marinated portobello mushrooms, tofu, or even extra roasted veggies and beans. The bowl will still pack plenty of flavor and protein.
Which cheese works best: queso fresco or feta?
Both are fantastic! Queso fresco is milder and creamier, adding a Mexican-inspired feel, while feta gives a sharper, saltier punch. Use your favorite or whatever you have on hand—the Steak, Avocado & Roasted Corn Bowl is flexible that way.
How can I add extra heat or spice?
If you like it spicy, try adding diced jalapeños, a spoonful of your favorite salsa, or a few shakes of hot sauce over the top. You can also mix a pinch of chipotle chili powder into the steak rub for a smoky kick.
Can this Steak, Avocado & Roasted Corn Bowl be meal prepped?
Yes, it’s a meal prep superhero! Simply cook and slice the steak, grill and shave the corn, and portion everything into containers (except avocado, cheese, and cilantro, which are best added fresh). Assemble bowls in minutes throughout the week.
Final Thoughts
The Steak, Avocado & Roasted Corn Bowl is more than just a recipe—it’s a new staple you’ll find excuses to make again and again. With its beautiful presentation, powerhouse flavors, and endless ways to tweak and personalize, it’s bound to become one of your favorites, too. Fire up the grill and treat yourself to this vibrant bowl of goodness!
Print
Steak, Avocado & Roasted Corn Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Steak, Avocado & Roasted Corn Bowl is a delicious and satisfying meal that combines flavorful grilled steak with fresh avocado, sweet roasted corn, and savory queso fresco. Served over rice or quinoa and topped with cherry tomatoes and cilantro, this Mexican-inspired bowl is a perfect balance of textures and flavors.
Ingredients
Steak:
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Corn:
- 2 ears corn, husked
- 2 teaspoons olive oil (for corn)
Additional Ingredients:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the grill: Preheat grill or grill pan to medium-high heat.
- Prepare the steak: Rub steak with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Set aside.
- Roast the corn: Brush corn with olive oil and grill for 8–10 minutes, turning occasionally, until charred in spots. Remove and cut kernels from the cob.
- Grill the steak: Grill steak for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
- Assemble the bowls: In serving bowls, divide rice or quinoa, then top with sliced steak, roasted corn, cherry tomatoes, avocado slices, queso fresco, and cilantro. Serve with lime wedges for squeezing.
Notes
- For extra flavor, marinate steak in lime juice, garlic, and olive oil for 30 minutes before grilling.
- You can substitute grilled chicken or shrimp for the steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 90 mg
