Save to Pinterest My neighbor showed up one June evening with a grocery bag full of corn still in the husk, claiming her garden had gone wild. I had steak thawing and no real plan, so I tossed the corn on the grill alongside it, letting everything char while I rummaged through the fridge. What came together that night turned into something I crave every time the weather warms up. The smoky sweetness of the corn against the spiced steak, all pulled together with a bright, creamy cilantro sauce, felt like summer in a bowl.
I made this for a friend recovering from a long week, and she sat at my kitchen counter in silence for the first few bites. Then she looked up and said it tasted like a vacation she could not afford. That is when I knew this bowl was more than dinner. It has become my go to when I want to feed someone something that feels generous without spending hours in the kitchen.
Ingredients
- Flank steak or skirt steak: Both cuts take marinade beautifully and slice into tender ribbons when cut against the grain, which is the only trick that matters here.
- Fresh lime juice: Brightens the marinade and the sauce, adding that essential zing that ties the whole bowl together.
- Chili powder, cumin, and smoked paprika: These three create a warm, earthy crust on the steak that smells incredible as it hits the heat.
- Corn on the cob: Grilling it whole with the kernels still attached gives you those sweet, charred bites that canned corn just cannot replicate.
- Avocado: Creamy, mild, and rich, it cools down the spice and adds silky texture to every forkful.
- Fresh cilantro: The backbone of the sauce and the garnish, its grassy brightness pulls everything into focus.
- Sour cream or Greek yogurt: The base of the cilantro cream, lending tang and body that clings to every ingredient in the bowl.
- Cotija or feta cheese: Salty, crumbly, and bold, it adds little bursts of flavor that keep each bite interesting.
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish. Coat the steak on both sides, cover, and let it sit in the fridge for at least 30 minutes so the flavors soak in.
- Char the corn:
- Brush the husked ears with olive oil, season lightly, and set them on a hot grill or under the broiler. Turn them every few minutes until they are blistered and golden, then slice off the kernels once they cool enough to handle.
- Blend the cilantro cream:
- Toss sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper into a blender and whir until smooth. Add water a tablespoon at a time until it drizzles easily, then taste and adjust the seasoning.
- Sear the steak:
- Heat your grill or skillet until it is smoking hot, then lay the steak down and resist the urge to move it. Let it sear for 3 to 4 minutes per side, then rest it on a board for 5 minutes before slicing thin against the grain.
- Build the bowls:
- Spoon your base grain into bowls, then layer on steak slices, corn, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream, scatter cheese and fresh cilantro on top, and tuck lime wedges on the side.
Save to Pinterest One summer I served this at a backyard gathering, and by the end of the night three people had taken photos of their bowls and two others asked me to text them the recipe. It is one of those meals that makes people feel like they are eating something special, even though most of the work happens in under an hour. That is the kind of cooking I want to do more of.
Make It Your Own
This bowl welcomes all kinds of swaps depending on what you have or what you are craving. Swap the steak for spiced black beans, grilled chicken, or even crispy tofu if you want to skip the meat. Trade the rice for farro, couscous, or a pile of greasy greens if you are feeling virtuous. The cilantro cream is just as good with parsley or basil if cilantro is not your thing, and the corn works beautifully whether it is fresh, frozen, or even canned in a pinch.
Storing and Reheating
Leftovers keep well if you store the components separately. The steak, corn, and base grain can all be refrigerated for up to three days, and the cilantro cream stays fresh in a sealed container for about the same time. I like to reheat the steak gently in a skillet with a splash of water to keep it from drying out, though it is also delicious cold over greens. The corn and avocado are best at room temperature, so pull them out of the fridge a few minutes before you assemble your bowl.
Serving Suggestions
This bowl is a full meal on its own, but it pairs beautifully with a cold beer, a lime spiked soda, or even a simple agua fresca if you are feeling fancy. If you are feeding a crowd, set everything out buffet style and let people build their own bowls.
- Add pickled jalapeños or a drizzle of hot sauce for extra heat.
- Serve with tortilla chips on the side for scooping up any stray bites.
- Finish with a sprinkle of toasted pepitas for crunch and a nutty finish.
Save to Pinterest This bowl has become one of those recipes I return to when I want to feel like I am taking care of myself and whoever I am feeding. It is bright, satisfying, and full of flavor without any fuss.
Questions & Answers
- → What cut of steak works best for this bowl?
Flank or skirt steak are ideal choices because they grill quickly and slice beautifully against the grain. Both cuts absorb marinades well and develop a nice char. Look for steaks with good marbling for the most tender results.
- → Can I make the cilantro cream sauce ahead of time?
Absolutely. The sauce actually benefits from resting in the refrigerator for a few hours or overnight, allowing the flavors to meld. Store it in an airtight container and give it a quick stir before serving.
- → What grain options work for the base?
White or brown rice, quinoa, or cauliflower rice all work beautifully. For extra protein, try farro or barley. If avoiding grains entirely, use shredded lettuce or cauliflower rice for a low-carb version.
- → How do I char corn without a grill?
A grill pan over high heat works great, or you can use your oven's broiler. Place corn on a baking sheet about 6 inches from the heat and broil for 8-10 minutes, turning frequently until evenly charred.
- → Can I make this bowl vegetarian or vegan?
Certainly. Substitute the steak with seasoned black beans, grilled portobello mushrooms, or marinated tofu. For a vegan version, use cashew cream or vegan yogurt in the cilantro sauce and skip the cheese or use a plant-based alternative.
- → How long should I let the steak rest?
Let the steak rest for at least 5 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring each slice stays tender and juicy rather than drying out immediately after cutting.