Steak Avocado and Roasted Corn Bowl: The Ultimate Recipe for a Satisfying Meal

Hi, I’m Emily, and if you’ve ever danced around your kitchen to the smell of something bubbling on the stove, then we’re already kindred spirits.

I created Luscious Recipes in 2023, but the seeds were planted long before—probably around the time I first baked cookies with my grandmother, flour in my hair and a grin I couldn’t wipe off. The kitchen has been my happy place ever since, where creativity and comfort blend effortlessly.

When I first created this steak avocado and roasted corn bowl, it was for a summer gathering with friends. The combination of juicy marinated flank steak, charred sweet corn, and creamy avocado was an instant hit! This recipe has become a staple in my home, perfect for both casual weeknight dinners and special occasions. The flavors in this steak avocado and roasted corn bowl complement each other beautifully, creating a satisfying meal that’s both nutritious and incredibly delicious.

Steak Avocado and Roasted Corn Bowl: The Ultimate Recipe for a Satisfying Meal

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A vibrant and satisfying bowl featuring juicy marinated flank steak, charred sweet corn, creamy avocado, and a fresh herb sauce – perfect for summer dining.

• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

2 lbs flank steak (grass-fed recommended)

6 ears sweet corn, shucked

3 medium avocados, sliced

1 cup scallions, chopped

1 cup feta cheese

1/3 cup extra virgin olive oil

2 cloves garlic, minced

2 tbsp red wine vinegar

1/3 cup soy sauce

1/3 cup honey

1 cup sour cream or Greek yogurt

2 cloves garlic

1 lemon, juiced

1 cup fresh basil and dill leaves, chopped

Salt and pepper to taste

Instructions

1. Whisk olive oil, garlic, vinegar, soy sauce and honey. Marinate steak for 2 hours.

2. Make herb sauce: blend sour cream, garlic, lemon, herbs, salt and pepper. Refrigerate.

3. Grill steak on medium-high (400-450°F) for 8 minutes per side. Rest 10 minutes.

4. Grill corn 10-12 minutes until charred. Cut kernels off cob.

5. Slice steak thinly against the grain.

6. Layer corn, avocado, steak, feta and scallions. Top with herb sauce.

Notes

Don’t marinate longer than 4 hours to prevent meat breakdown.

Always slice steak against the grain for tenderness.

Components can be prepped ahead except avocado.

Serve immediately while steak is warm for best results.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 15g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 35g
• Cholesterol: 65mg

Keywords: steak bowl recipe, grilled flank steak, corn avocado bowl, healthy steak recipe

Ingredients List for Steak Avocado and Roasted Corn Bowl

For the Steak and Bowl

• 2 lbs flank steak (grass-fed recommended for richer flavor)
• 6 ears sweet corn, shucked
• 3 medium avocados, cut in half and sliced
• 1 cup scallions, chopped
• 1 cup feta cheese (substitute with cotija cheese for a more authentic flavor)

For the Marinade

• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/3 cup soy sauce (low-sodium option available)
• 1/3 cup honey (substitute with maple syrup for a different flavor profile)

For the Simple Herb Sauce

• 1 cup plain Greek yogurt or sour cream (I used sour cream)
• 2 cloves garlic
• 1 lemon, juiced
• 1 cup fresh basil and dill leaves, chopped & combined
• Fresh ground salt & pepper to taste

If you’re looking for more protein-packed meals, check out my Greek Yogurt Chicken Salad which offers another delicious and healthy option. The tangy yogurt adds a similar creaminess as the herb sauce in this bowl.

Timing

• Preparation Time: 20 minutes
• Marinating Time: 2 hours
• Cooking Time: 25 minutes
• Total Time: 2 hours 45 minutes

This steak avocado and roasted corn bowl comes together in just under 3 hours, with most of that being hands-off marinating time. The actual active cooking time is only about 45 minutes, making it 30% faster than many other complete meal recipes that offer this level of flavor complexity.

For those who enjoy meal prepping, you can prepare many components ahead of time, similar to how I organize ingredients in my Meal Prep Breakfast Burritos recipe.

Step-by-Step Instructions for Steak Avocado and Roasted Corn Bowl

Step 1: Marinate the Steak

In a medium bowl, whisk together the olive oil, minced garlic, red wine vinegar, soy sauce, and honey until well combined. Pour this flavorful marinade over your flank steak in a shallow dish or resealable plastic bag. Make sure the steak is completely coated, then refrigerate for about two hours. For best results, flip the steak halfway through the marinating time to ensure even flavor absorption.

Pro tip: Don’t marinate longer than 4 hours as the acidity from the vinegar can start to break down the meat proteins too much, affecting the texture.

Step 2: Prepare the Herb Sauce

While the steak is marinating, prepare your herb sauce. Add the sour cream (or Greek yogurt), garlic cloves, lemon juice, chopped herbs, salt, and pepper to a food processor. Pulse until the ingredients are well combined and the herbs are finely chopped. The sauce should have a vibrant green color with flecks of herbs throughout.

Transfer the sauce to a bowl, cover, and refrigerate until ready to use. This allows the flavors to meld together beautifully, creating a more complex taste profile.

Step 3: Grill the Steak

Preheat your grill to medium-high heat (approximately 400-450°F). Remove the steak from the marinade, allowing excess to drip off. Discard the used marinade.

Place the steak on the hot grill and sear for about 8 minutes on each side for medium-rare doneness (internal temperature of 135°F). Adjust cooking time according to your preferred level of doneness (add 2 minutes per side for medium).

Once cooked, transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing to allow the juices to redistribute throughout the meat.

Step 4: Grill the Corn

While the steak is resting, place the shucked corn on the hot grill. Close the lid and allow the corn to char on all sides, rotating occasionally, for about 10-12 minutes total. You’re looking for those beautiful caramelized grill marks that indicate the natural sugars in the corn have developed.

Remove the corn from the grill and let it cool until you can handle it comfortably. Using a sharp knife, carefully cut the kernels off the cob by standing each ear upright and slicing downward.

Looking for more grilling inspiration? Check out my Cedar Plank Grilled Salmon for another fantastic summer grilling option.

Step 5: Slice the Steak and Assemble the Bowl

Using a sharp knife, slice the rested flank steak thinly against the grain. Cutting against the grain is crucial as it shortens the muscle fibers, resulting in more tender bites of steak.

On a large platter or serving board, spread the charred corn kernels as a base. Layer the sliced avocado and crumbled feta cheese on top of the corn. Arrange the thinly sliced steak over the avocado and corn. Sprinkle the chopped scallions across the top for a pop of color and fresh flavor.

Step 6: Finish and Serve

Drizzle the herb sauce generously over the entire dish just before serving. You can also place additional sauce in a small bowl on the side for guests to add more according to their preference.

Serve immediately while the steak is still warm and the contrast between the warm meat and cool avocado is at its peak. This steak avocado and roasted corn bowl is best enjoyed family-style, allowing everyone to build their own perfect bite.

For a complete meal experience, you might enjoy pairing this with my Rustic Rosemary Garlic Bread to soak up all the delicious juices.

Nutritional Information about Steak Avocado and Roasted Corn Bowl

Each serving of this steak avocado and roasted corn bowl (based on 6 servings) contains approximately:

• Calories: 520
• Protein: 35g
• Carbohydrates: 30g
• Dietary Fiber: 8g
• Sugars: 15g
• Fat: 30g (7g saturated)
• Sodium: 750mg
• Potassium: 820mg
• Iron: 15% DV
• Calcium: 10% DV
• Vitamin C: 20% DV
• Vitamin A: 15% DV

This Steak Avocado and Roasted Corn Bowl offers a balanced nutritional profile with high-quality proteins from the flank steak, healthy fats from the avocado, and complex carbohydrates from the corn. The avocado provides heart-healthy monounsaturated fats, while the corn adds essential fiber and antioxidants. According to recent nutritional studies, meals combining lean proteins with healthy fats and complex carbohydrates help maintain stable blood sugar levels and provide sustained energy.

You can find more nutritionally balanced meals with my Quinoa Vegetable Soup, which is another great option for health-conscious foodies.

Healthier Alternatives for the Steak Avocado and Roasted Corn Bowl Recipe

If you’re looking to make this steak avocado and roasted corn bowl even healthier, consider these modifications:

1. Reduce sodium: Use low-sodium soy sauce or coconut aminos in the marinade to cut sodium content by approximately 40%.

2. Lower sugar content: Replace the honey with a natural sweetener like monk fruit or reduce the amount to 1/4 cup.

3. Leaner protein option: Substitute the flank steak with grilled chicken breast or even grilled firm tofu for a plant-based alternative.

4. Dairy alternatives: Replace the feta cheese with a dairy-free alternative or nutritional yeast for a cheesy flavor without the dairy.

5. Greek yogurt base: Use Greek yogurt instead of sour cream in the herb sauce to increase protein content and reduce fat by about 30%.

As noted in this excellent Sous Vide Flank Steak article, cooking the steak using the sous vide method can also preserve more nutrients while ensuring perfect doneness.

Serving Suggestions of Steak Avocado and Roasted Corn Bowl

This versatile steak avocado and roasted corn bowl can be served in multiple ways to suit different occasions:

1. Family-style platter: Serve as described on a large platter for casual gatherings or family dinners, allowing everyone to build their own portions.

2. Individual bowls: Portion the ingredients into individual serving bowls with the corn as a base, followed by steak, avocado, and toppings for a more formal presentation.

3. Wrap it up: Use large flour tortillas to turn this into delicious steak avocado wraps, perfect for a portable lunch option.

4. Salad variation: Serve over a bed of mixed greens or arugula for a lighter, salad-forward meal.

5. Breakfast option: Add a fried egg on top for an incredible protein-packed breakfast bowl that will keep you satisfied until lunch.

For an additional side that pairs beautifully with this Steak Avocado and Roasted Corn Bowl dish, try my Roasted Mediterranean Vegetables which complement the flavors in this bowl perfectly.

Common Mistakes to Avoid

1. Overcooking the steak: Flank steak is lean and can become tough if overcooked. Aim for medium-rare to medium doneness for the most tender results. According to culinary experts, flank steak’s internal temperature should not exceed 145°F.

2. Cutting with the grain: Always slice flank steak against the grain to shorten the muscle fibers and ensure tenderness. Cutting with the grain results in chewy, difficult-to-eat meat.

3. Skipping the resting period: Allowing your steak to rest for at least 10 minutes is crucial for juicy results. Data shows that meat can lose up to 40% of its juices if cut immediately after cooking.

4. Marinating too long: While marinating adds flavor, more isn’t always better. The acidic components in the marinade can start to “cook” and break down the meat if left too long, resulting in mushy texture.

5. Overcrowding the grill: Give your steak and corn plenty of space on the grill to ensure even cooking and proper char. Crowding leads to steaming rather than searing.

6. Under-seasoning the herb sauce: Taste and adjust the seasoning of your herb sauce before serving. The sauce needs to be well-seasoned to complement the rich flavors of the steak and sweet corn.

If you’re craving a fresh and flavorful dish, this steak avocado and roasted corn bowl with cilantro cream sauce is a must-try recipe that delivers on both taste and texture.

Storing Tips for the Steak Avocado and Roasted Corn Bowl Recipe

For optimal freshness and food safety, follow these storage guidelines:

1. Separate storage: Store the components separately for best results. The steak, corn, and herb sauce can all be refrigerated, but avocados should be prepared fresh when ready to serve.

2. Steak storage: Cooked steak will keep in an airtight container in the refrigerator for up to 3 days. For best results when reheating, bring to room temperature first, then warm gently in a skillet with a splash of water to maintain moisture.

3. Herb sauce preservation: The herb sauce will keep in the refrigerator for up to 5 days in an airtight container. Add a thin layer of olive oil on top to prevent discoloration.

4. Roasted corn storage: Charred corn kernels can be refrigerated for 3-4 days. They’re delicious cold or can be quickly reheated in a microwave or skillet.

5. Meal prep option: You can marinate the steak, prepare the herb sauce, and even grill the corn a day ahead. This makes assembly quick and easy when you’re ready to serve.

6. Freezing option: While the assembled bowl doesn’t freeze well (particularly the avocado), you can freeze the grilled, sliced steak for up to 2 months. Wrap tightly in plastic wrap, then foil, and place in a freezer bag with the air removed.

Check out this Homemade Buttermilk Ranch Dressing recipe for another versatile sauce that stores well and can be an alternative to the herb sauce if you’re meal prepping.

Conclusion

This steak avocado and roasted corn bowl represents the perfect harmony of flavors and textures – from the juicy, marinated flank steak to the sweet charred corn, creamy avocado, and bright herb sauce. It’s a complete meal that’s as nutritious as it is delicious, offering a balanced combination of proteins, healthy fats, and complex carbohydrates.

What makes this Steak Avocado and Roasted Corn Bowl recipe special is its versatility. You can enjoy it as a casual family-style dinner, meal prep components for weekday lunches, or even impress guests at your next gathering. The contrasting temperatures and textures – warm steak, cool avocado, crunchy corn – create an exciting eating experience with every bite.

Don’t be afraid to make this recipe your own by adjusting the marinade flavors, experimenting with different herbs in the sauce, or adding other seasonal vegetables to the mix. Cooking should be a joyful, creative experience, and this steak avocado and roasted corn bowl provides the perfect canvas for your culinary creativity.

I’d love to hear how you enjoyed this recipe! Did you make any modifications? Share your experience in the comments below or tag me in your social media posts so I can see your delicious creations!

FAQs – Steak Avocado and Roasted Corn Bowl

Can you have steak and avocado?

Absolutely! Steak and avocado make an excellent pairing. The rich, buttery texture of avocado complements the savory flavor of steak perfectly. Avocado’s healthy fats help balance the protein in steak, creating a nutritionally complete meal. This combination is popular in many cuisines, particularly Latin American dishes like this steak avocado and roasted corn bowl.

Is steak, avocado, and eggs healthy?

Yes, the combination of steak, avocado, and eggs creates a nutrient-dense meal high in protein and healthy fats. This trio provides essential amino acids from the steak and eggs, along with heart-healthy monounsaturated fats from the avocado. This combination can be particularly beneficial for those following low-carb or ketogenic diets, as it offers sustained energy without causing significant blood sugar spikes. Adding eggs to this steak avocado and roasted corn bowl for breakfast would create a protein-packed meal with approximately 40g of protein per serving.

How do you make a steak and avocado sandwich?

To make a delicious steak and avocado sandwich:

1. Grill a marinated flank steak using the marinade in this recipe.
2. Let it rest, then slice thinly against the grain.
3. Toast sourdough or ciabatta bread.
4. Mash ripe avocado and spread on bread.
5. Layer sliced steak, tomatoes, and lettuce.
6. Add mayo or herb sauce if desired.
7. Season with salt and pepper to taste.