Pin It Last summer I stood at my stove watching corn kernels sizzle and pop, their sweet scent filling the entire kitchen. I had just grilled a flank steak seasoned with chili powder and cumin, and something told me to combine everything in a bowl instead of plating separately. That spontaneous dinner became the recipe I now make on repeat whenever I need something that feels like restaurant food but happens entirely at home.
I served these bowls at a casual dinner with friends last month, and everyone went quiet for the first few minutes. The only sounds were forks clinking against bowls and someone murmuring about the sauce. Later that night I got three separate texts asking for the recipe, which is always the best kind of feedback.
Ingredients
- Flank or skirt steak: These cuts cook quickly and stay tender when sliced against the grain, plus they absorb marinades beautifully
- Chili powder and smoked paprika: Together they create that deep, slightly sweet heat that makes everything taste better
- Fresh corn: Charring it directly on the grill or under a broiler brings out natural sugars you cannot get from boiling
- Sour cream or Greek yogurt: Either works as the base for the sauce, but Greek yogurt adds extra protein and tang
- Fresh cilantro: Do not even think about using dried here, the fresh herb is what makes the sauce taste alive
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 and turn to coat both sides thoroughly. Let it sit in the refrigerator for at least 30 minutes, but no more than 2 hours.
- Char the corn:
- Brush husked corn with olive oil and season with salt and pepper. Grill on high or place under a broiler, turning every few minutes until kernels are blistered and tender. Let cool slightly, then slice kernels off the cob.
- Blend the sauce:
- Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice and seasonings in a blender. Blend until completely smooth, adding water one tablespoon at a time until it reaches a pourable consistency.
- Grill the steak:
- Preheat your grill or skillet to medium-high. Remove steak from marinade and let excess drip off. Cook for 3 to 4 minutes per side for medium-rare, adjusting time for your preferred doneness. Let rest on a cutting board for 5 minutes before slicing thinly against the grain.
- Build the bowls:
- Divide rice or quinoa among four bowls. Arrange sliced steak, roasted corn, avocado, cherry tomatoes and red onion on top. Drizzle generously with cilantro cream sauce and finish with crumbled cheese, fresh cilantro and lime wedges.
Pin It My partner initially insisted on putting everything separately on the plate, until I convinced him to try it assembled in a bowl with the sauce drizzled over everything. Now he asks for this dinner at least twice a week and has started requesting extra sauce on the side.
Make Ahead Magic
The cilantro cream sauce actually tastes better after a day in the refrigerator, giving the flavors time to meld and deepen. I always double the batch and keep half in a sealed container for quick lunches or emergency weeknight dinners.
Grain Swap Guide
While rice or quinoa work perfectly as a base, I have also served this over cauliflower rice for a lighter option that still feels substantial. The key is choosing something neutral enough to let the steak and sauce shine without competing flavors.
Customization Ideas
These bowls are incredibly forgiving and welcome whatever you have in the refrigerator. Sometimes I add black beans for extra protein or swap in peppers when corn is not in season. The formula stays the same, something hearty, something fresh, something creamy.
- Try pickled red onions instead of fresh for a bright acidic punch
- Add a fried egg on top for breakfast bowls
- Extra jalapeño in the sauce if you like things spicy
Pin It This is the kind of dinner that makes you feel like you really have your life together, even on chaotic weeknights when that feeling is hard to come by.
Recipe FAQs
- → Can I prepare the roasted corn ahead of time?
Yes, the roasted corn can be prepared up to two days in advance. After charring and cutting the kernels from the cob, store them in an airtight container in the refrigerator until ready to assemble the bowls.
- → What are some variations for the cilantro cream sauce?
For a lighter sauce, you can use all Greek yogurt and omit the mayonnaise. To add a bit of heat, consider blending in a small amount of jalapeño or a pinch of cayenne pepper. Adjust the lime juice and seasoning to your taste.
- → How can I make this dish vegetarian or vegan?
To make it vegetarian or vegan, simply substitute the steak with seasoned black beans, grilled tofu, or roasted portobello mushrooms. Ensure your choice of rice or grain is plant-based and omit the cheese, or use a vegan alternative.
- → What grain options pair well with this bowl?
The bowls are versatile! You can use cooked rice (white or brown), quinoa for added protein, or cauliflower rice for a lower-carb option. Choose the grain that best suits your dietary preferences and flavor profile.
- → How can I adjust the spice level of the steak?
You can easily adjust the heat. For more spice, increase the chili powder or add a pinch of cayenne pepper to the marinade. If you prefer less heat, reduce the chili powder or omit it entirely.