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Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Juicy grilled flank steak, creamy avocado, and sweet charred corn topped with a zesty cilantro-lime cream sauce. Weeknight-fast, budget-friendly, and great for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak
  • 2 ripe avocados diced
  • 2 ears of corn husked (about 2 cups kernels)
  • 1 cup chopped cilantro divided
  • 1 cup sour cream or plain Greek yogurt contains dairy
  • 2 limes juiced (about 4 tbsp), divided
  • 1 tablespoon olive oil plus more for grilling
  • salt and black pepper to taste

Equipment

  • grill
  • skillet
  • blender
  • Food processor
  • medium bowl
  • Instant-read thermometer

Method
 

  1. Preheat grill to medium-high and brush grates lightly with oil. (For stovetop, heat a lightly oiled skillet over medium-high.)
  2. Season flank steak with salt and pepper. Toss with half of the chopped cilantro and half of the lime juice; marinate 30 minutes.
  3. Grill steak 5–7 minutes per side until nicely charred and 130°F for medium-rare. Transfer to a board and rest 5–10 minutes.
  4. Grill corn, turning, until lightly charred (6–8 minutes). Let cool slightly, then cut kernels off the cob.
  5. Blend sour cream or yogurt with remaining lime juice, remaining cilantro, a pinch of salt, and pepper until smooth and spoonable.
  6. Slice steak against the grain. In bowls, layer roasted corn, diced avocado, and steak; drizzle with cilantro cream sauce.
  7. Garnish with extra cilantro and lime wedges. Serve warm.

Notes

Substitute steak with chicken, shrimp, or plant-based protein if desired. Store components separately up to 3 days; keep sauce separate to maintain freshness. Cilantro sauce can be frozen for about 1 month. For heat, add jalapeños; for richness, add cotija cheese.