Save to Pinterest The smell of charred corn mixed with sizzling steak is what summer evenings should always smell like. I started making these bowls on weeknights when I wanted something that felt special but didn't require an hour of prep. The first batch I made, I forgot to let the steak rest and wondered why the cutting board looked like a crime scene. Now I know better, and every bowl since has been juicy, colorful, and gone in minutes.
I made this for a group of friends who claimed they didn't like bowls because they were boring. After the first bite, one of them asked if I could just make this every time we got together. The mix of smoky, creamy, tangy, and fresh in one spoonful is what won them over. It is the kind of dish that makes people lean back in their chairs and sigh happily.
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Ingredients
- Flank steak or skirt steak: These cuts take to marinades beautifully and slice into tender ribbons when cut against the grain, which is the secret to avoiding chewy meat.
- Olive oil: Used in both the marinade and for brushing the corn, it helps everything char without sticking and adds a subtle fruity richness.
- Garlic: Fresh cloves bring a sharp, warm bite that mellows into sweetness as the steak cooks.
- Fresh lime juice: Brightens the marinade and the sauce, cutting through the richness and tying all the flavors together.
- Chili powder, cumin, and smoked paprika: This trio gives the steak a warm, earthy backbone with just a hint of smokiness.
- Corn: Charring fresh ears brings out their natural sugar and adds a slightly smoky crunch that canned corn just cannot match.
- Avocado: Creamy, mild, and rich, it balances the heat and acid in every bite.
- Cherry tomatoes: Their burst of sweetness and acidity adds little pops of brightness throughout the bowl.
- Red onion: Thinly sliced, it gives a sharp, crisp contrast without overpowering the other ingredients.
- Cotija or feta cheese: Salty, crumbly, and tangy, it adds a finishing punch that makes each forkful more interesting.
- Fresh cilantro: Essential for the sauce and garnish, it brings a grassy, citrusy freshness that feels like sunshine.
- Sour cream or Greek yogurt: The creamy base of the sauce, tangy enough to balance the richness and smooth enough to drizzle.
- Mayonnaise: Optional, but it makes the sauce silkier and just a touch richer if you are in the mood for indulgence.
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Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish. Add the steak, turn it a few times to coat, cover, and let it sit in the fridge for at least 30 minutes so the flavors soak in.
- Char the corn:
- Preheat your grill, grill pan, or broiler to high heat. Brush the corn with olive oil, season lightly, and cook while turning every couple of minutes until you see deep golden char marks and the kernels are tender, about 8 to 10 minutes.
- Blend the cilantro cream sauce:
- Toss sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper into a blender and buzz until smooth and bright green. Add water a tablespoon at a time until it is pourable but still thick enough to cling to a spoon.
- Grill the steak:
- Heat a grill or heavy skillet over medium high heat until it is smoking hot. Shake off excess marinade from the steak and cook for 3 to 4 minutes per side for medium rare, or longer if you prefer.
- Rest and slice:
- Transfer the steak to a cutting board and let it rest for 5 minutes to let the juices settle. Slice thinly against the grain so each piece is tender and easy to chew.
- Build the bowls:
- Divide your cooked rice or quinoa among four bowls. Top with sliced steak, charred corn kernels, avocado slices, cherry tomatoes, red onion, crumbled cheese, and a generous drizzle of cilantro cream sauce, then garnish with cilantro leaves and lime wedges.
Save to Pinterest The evening I served this to my neighbor who swore she hated cilantro, she asked for seconds and admitted maybe she had been wrong all along. Watching her scrape the last bits of sauce from her bowl was one of those small, proud kitchen moments. It is funny how a simple dinner can change someone's mind about an ingredient they have avoided for years.
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Make Ahead and Storage
You can roast the corn up to two days ahead and keep it in the fridge, which actually makes weeknight assembly even faster. The cilantro cream sauce holds well in an airtight container for up to three days, though it may thicken slightly so just whisk in a splash of water before serving. Cooked steak can be stored separately and reheated gently, or served cold over greens for a quick lunch the next day.
Swaps and Substitutions
If you want to make this vegetarian, seasoned black beans or grilled portobello mushrooms work beautifully in place of steak. For a lighter sauce, swap all the dairy for Greek yogurt and skip the mayonnaise entirely. You can also use cauliflower rice instead of grains to keep it low carb, and frozen corn works in a pinch if you char it in a hot skillet with a little oil.
Serving Suggestions
These bowls are perfect on their own, but sometimes I serve them with warm tortillas on the side for people who want to wrap everything up. A cold beer or a lime flavored sparkling water feels right alongside this meal. If you are feeding a crowd, set out all the toppings in separate bowls and let everyone build their own, it turns dinner into something interactive and fun.
- Add pickled jalapeños or a dash of hot sauce if you like heat.
- Crumble tortilla chips on top for extra crunch.
- Serve with a simple side salad dressed in lime and olive oil to keep things light.
Save to Pinterest This bowl has become my go to when I want to feel like I am eating out but still want to stay in my pajamas. It is bright, satisfying, and makes leftovers I actually look forward to.
Questions & Answers
- → What cut of steak works best for this bowl?
Flank steak or skirt steak are ideal choices because they're flavorful, cook quickly, and slice beautifully against the grain. Both cuts absorb the marinade well and become tender when properly prepared.
- → Can I make the cilantro cream sauce ahead of time?
Absolutely! The sauce actually benefits from chilling for a few hours or overnight, allowing the flavors to meld together. Store it in an airtight container in the refrigerator and give it a quick stir before serving.
- → What can I substitute for the mayonnaise in the sauce?
You can use all Greek yogurt for a lighter version, or try Mexican crema for extra richness. The mayonnaise adds creaminess and body, but the sauce works perfectly without it if you prefer.
- → How do I get the best char on the corn?
Preheat your grill or broiler until very hot before adding the corn. Brush the corn lightly with oil and don't move it too frequently—let each side develop deep charred spots before turning. This takes about 8-10 minutes total.
- → Is this bowl gluten-free?
Yes! Simply serve it over cauliflower rice or certified gluten-free grains. All other ingredients, including the steak marinade and toppings, are naturally gluten-free when using standard spices.
- → How long should I let the steak rest?
Let the steak rest for at least 5 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat, ensuring each slice stays tender and juicy rather than drying out.
