Steak Avocado Roasted Corn Bowl (Printable)

Protein-packed bowl with juicy grilled steak, fresh avocado, and sweet roasted corn drizzled 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

# How to Make It:

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 Hacks:

01 -
  • The char from the corn and steak creates layers of flavor that feel restaurant-quality
  • Everything comes together in under 45 minutes with mostly hands-off cooking
  • You can prep the components ahead and assemble when ready to eat
02 -
  • Letting the steak rest before slicing is non-negotiable—cutting too early releases all the juices
  • Slice against the grain into thin strips for the most tender bite
  • The dressing can be made up to 3 days ahead and stored in the refrigerator
03 -
  • Pat the steak completely dry before applying the spice rub for better searing
  • If using frozen corn, spread it in a single layer and dont overcrowd the pan
  • Taste the dressing before adding salt—lime juice varies in acidity

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