Save The first time I made this bowl was on a Tuesday night when I had steak in the fridge and no plan whatsoever. My roommate walked in mid-chopping, smelled the cilantro hitting the blender, and asked if we were having a dinner party. I remember thinking how something this restaurant-worthy came together in under an hour, mostly from random bits I pulled from the crisper drawer and pantry.
Last summer I served these bowls at a small backyard gathering, and three people immediately asked for the recipe. Watching friends customize their own bowls with extra sauce or an additional squeeze of lime made the whole spread feel interactive and relaxed. The steak disappeared first, but honestly, the roasted corn with that cilantro drizzle might have been the real MVP that night.
Ingredients
- Flank steak: This cut takes marinade beautifully and cooks fast, plus slicing it thinly against the grain makes even an inexpensive piece feel tender
- Smoked paprika: The subtle smokiness here pairs perfectly with the char you will get on both the steak and corn, creating layers of flavor
- Fresh corn: Frozen works in a pinch, but fresh corn roasted until it gets those dark spots brings sweetness and texture you cannot fake
- Cilantro: Use the whole bunch minus the tough lower stems, because the sauce needs that bright herbal punch to cut through the rich elements
- Sour cream: Greek yogurt works if you want something tangier, but sour cream gives the sauce a neutral base that lets the cilantro shine
- Avocado: Wait until the very end to slice it so it does not brown, and pick one that gives slightly when you press it
- Cotija cheese: Salty and crumbly, but feta is a solid backup if you cannot find it at your regular store
- Lime: You will need several, so grab an extra one because fresh juice makes such a difference here
Instructions
- Marinate the steak:
- Whisk together the olive oil, garlic, lime juice, and spices in a shallow dish, then add the steak and turn it to coat both sides. Let it sit in the fridge for at least 30 minutes, or up to 2 hours if you have the time.
- Roast the corn:
- Get your grill or broiler ripping hot, brush the corn with oil, and season with salt and pepper. Cook it until you see nice charred spots all over, about 8 to 10 minutes, then let it cool before slicing the kernels off the cob.
- Blend the sauce:
- Throw the sour cream, cilantro, garlic, lime juice, and a pinch of salt into your blender and blitz it until smooth. Add water one tablespoon at a time until it drizzles easily off a spoon, then taste and adjust the seasoning.
- Cook the steak:
- Heat a heavy skillet or grill over medium-high heat, shake off the excess marinade from the meat, and cook for about 3 to 4 minutes per side. Let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
- Build the bowls:
- Start with a base of rice or grain in each bowl, then arrange the sliced steak, corn, avocado, tomatoes, and onion on top. Finish with a generous drizzle of that cilantro sauce, some crumbled cheese, fresh cilantro, and lime wedges on the side.
Save This recipe has become my go-to when I want to feed people something impressive but not fussy. There is something satisfying about setting out all the components and watching everyone build their perfect bite, knowing the heavy lifting happened hours ago.
Making It Your Own
I have swapped in cauliflower rice when I wanted something lighter, and honestly, the sauce ties everything together so well that nobody noticed the carb swap. Grilled peaches show up in summer sometimes, and in winter I will use roasted sweet potato cubes instead of corn when fresh corn feels out of season.
Getting The Right Char
Do not be afraid of some serious dark spots on your corn and steak. Those charred bits are where all the flavor lives, and the cilantro cream exists specifically to balance that smokiness with something bright and cool.
Assembly Strategy
Arranging everything in separate piles instead of tossing it together makes these bowls feel like something from a restaurant. Plus it lets people avoid ingredients they are not feeling today without making a big deal about it.
- Warm the rice base before assembling because cold rice can drag down the whole temperature of the bowl
- Keep the sauce on the table so everyone can add more as they eat
- Squeeze the lime wedges over everything right before you dig in
Save This bowl hits every note I want in a meal, hot and cold, smoky and fresh, rich and tangy all at once. It is the kind of recipe that makes weeknight cooking feel like a small celebration.
Recipe FAQ
- → How do I ensure my steak is tender?
Marinating the steak for at least 30 minutes, or up to 2 hours, with lime juice and spices helps tenderize it. Crucially, allow the steak to rest for 5 minutes after grilling before slicing against the grain; this locks in juices and ensures tenderness.
- → Can I prepare any components ahead of time?
Yes, the cilantro cream sauce can be made and refrigerated for up to 2 days. The roasted corn can also be prepared ahead and stored similarly. Cooking the grains (rice/quinoa) in advance will also save time.
- → What kind of corn works best for roasting?
Fresh corn on the cob is ideal for roasting or charring. If fresh isn't available, you can use frozen corn kernels, but ensure they are thoroughly thawed and patted dry before cooking to achieve a good char.
- → How can I adjust the spice level?
To add more heat, you can increase the amount of chili powder or smoked paprika in the steak marinade. For an extra kick, consider adding a pinch of cayenne pepper or finely diced jalapeño to the marinade or the cilantro cream sauce.
- → Are there options for a lighter or vegetarian version?
For a lighter sauce, use all Greek yogurt instead of sour cream and omit the mayonnaise. To make this meal vegetarian or vegan, substitute the steak with seasoned black beans, grilled tofu, or portobello mushrooms, ensuring the sauce is dairy-free if vegan.