Save The first time I made this bowl was on a Tuesday evening when my refrigerator was full of random ingredients but nothing resembling a coherent meal. I had corn from the farmers market, a steak I'd bought on impulse, and an avocado that needed to be used immediately. That happy accident has since become one of my go-to dinners, the kind that makes you feel like you're eating at a trendy restaurant while standing in your own kitchen.
Last summer my neighbor caught me grilling corn on my porch and asked what I was making. I ended up bringing her a bowl, and she texted me the next day saying her husband had already requested it for his birthday dinner. There's something about this combination that just works on every level, from the colors to the flavors.
Ingredients
- Flank or skirt steak: These cuts have great beefy flavor and marinate beautifully, plus they're budget friendly compared to pricier steaks
- Chili powder and cumin: This warm spice combination gives the steak that signature Tex Mex flavor without being overpowering
- Fresh corn: While frozen works in a pinch, nothing beats the natural sweetness of corn roasted right on the cob
- Cilantro cream sauce: The tangy sauce ties everything together and somehow makes all the components taste better than they would on their own
Instructions
- Marinate the steak:
- Whisk together the oil, garlic, lime juice and spices in a shallow dish. Add the steak and turn it to coat both sides, then let it sit for at least 30 minutes to really absorb those flavors.
- Roast the corn:
- Get your grill or broiler screaming hot and brush the corn with oil. Cook it until it's charred in spots and tender, turning occasionally to get good color all around. Let it cool slightly before cutting the kernels off.
- Blend the sauce:
- Throw the cilantro, sour cream, garlic, lime juice and a pinch of salt into your blender. Blitz until smooth and add water a tablespoon at a time until it's pourable. Taste and adjust the seasonings.
- Cook the steak:
- Heat a skillet over medium high heat and add the steak. Cook for about 4 minutes per side for medium rare, then let it rest for 5 minutes. Slice it thinly against the grain for the most tender bites.
- Build the bowls:
- Start with a base of rice in each bowl, then arrange the steak, corn, avocado, tomatoes and onion on top. Drizzle with that sauce and finish with crumbled cheese, fresh cilantro and lime wedges.
Save This recipe has become my default answer to what should I make for dinner when I want something that feels special but doesn't require hours of work. It's the bowl I make when friends visit, the one I crave after a long day, and the one that always disappears fastest at potlucks.
Making It Your Own
Swap in grilled chicken or shrimp if you're not feeling red meat, or use seasoned black beans for a completely plant based version. I've even made this with leftover roasted potatoes instead of rice when that's what I had on hand, and it was still fantastic.
Time Saving Shortcuts
The corn can be roasted and the sauce blended up to two days ahead, and the rice can be made in big batches and frozen. When you're ready to eat, you just need to grill the steak and assemble everything, which takes maybe fifteen minutes.
Serving Suggestions
This bowl is substantial enough to stand on its own, but I love serving it with tortilla chips for scooping up extra sauce. A cold beer or crisp white wine cuts through the richness perfectly. Set out hot sauce on the table for anyone who wants to turn up the heat.
- Warm your bowls slightly in the oven before serving
- Squeeze fresh lime over everything right before eating
- Don't skip the cheese, it adds the perfect salty finish
Save This is the kind of meal that makes you appreciate how good simple ingredients can taste when they're treated right. Enjoy every colorful, delicious bite.
Recipe Questions
- → Can I use a different cut of beef?
Yes, flank steak or skirt steak are recommended for their tenderness and flavor absorption. Other cuts like sirloin could also work if sliced thinly against the grain.
- → How can I adjust the spice level?
To increase heat, add a pinch of cayenne pepper or finely diced jalapeño to the steak marinade. For a milder flavor, reduce the chili powder.
- → What grains pair best with this bowl?
Cooked rice, quinoa, or even cauliflower rice are excellent bases. Each offers a distinct texture and nutritional profile, allowing for customization.
- → Can the sauce be made ahead of time?
Absolutely. The cilantro cream sauce can be prepared up to 2 days in advance and stored in the refrigerator. Stir well before serving to restore its smooth consistency.
- → Are there vegetarian alternatives for the steak?
Yes, you can easily substitute the steak with seasoned black beans, grilled halloumi, or grilled marinated tofu for a delicious plant-based option.
- → How long should I marinate the steak?
Marinating for at least 30 minutes enhances flavor. For deeper penetration, marinate for up to 2 hours. Avoid marinating much longer, especially with lime juice, as it can start to "cook" the meat.