Steak Avocado Roasted Corn Bowl (Printable View)
Grilled steak, creamy avocado, and sweet roasted corn over rice with tangy lime drizzle.
# 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
# Cooking Steps:
01 - Preheat the oven to 425°F.
02 - In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. 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 (cut from cob or thawed) 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 - While corn roasts, heat a grill pan or skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare (cook longer for desired doneness). 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 Tips:
01 -
- The combination of smoky roasted corn and bright lime dressing makes every bite feel like summer
- Everything comes together in under 40 minutes but tastes like you spent hours on it
02 -
- Letting the steak rest before slicing is absolutely non-negotiable or all the juices will run out onto your cutting board
- Slicing against the grain makes even a modest cut of steak feel tender and easy to eat
03 -
- If you are using frozen corn, pat it dry before roasting to help it char instead of steam
- Extra dressing keeps for a week in the fridge and works on any salad