Save The sizzle of steak hitting a hot pan always reminds me why I keep coming back to this bowl. I threw it together on a whim one July evening when the corn at the farmers market looked too good to pass up, and the leftovers disappeared faster than I expected. The combination of smoky, tangy, and creamy hit every note I was craving. Now its my go-to when I want something that feels indulgent but comes together without much fuss. That first drizzle of cilantro cream sealed the deal.
I made this for a small dinner party last summer, and everyone built their own bowls at the table. Watching people layer steak, pile on corn, and drown everything in that green sauce felt like hosting a taco bar, but elevated. One friend went back for seconds before anyone had finished their first bowl. The cilantro cream became the star, and I had to promise to send the recipe by morning.
Ingredients
- Flank steak or skirt steak: These cuts take marinade beautifully and slice into tender ribbons when cut against the grain; dont skip the resting step or youll lose all those juices.
- Olive oil: It helps the marinade cling to the meat and keeps the corn from sticking when it chars.
- Garlic, minced: Fresh garlic in both the marinade and the sauce adds a punch that powdered versions cant match.
- Fresh lime juice: Brightens the steak, balances the cream sauce, and ties the whole bowl together with acidity.
- Chili powder, cumin, and smoked paprika: This trio builds a warm, smoky base without overwhelming the other flavors.
- Salt and black pepper: Season every component separately for the best results; it makes a real difference.
- Corn on the cob: Fresh ears give you the sweetest kernels, and charring them adds depth you cant get from canned or frozen.
- Cooked rice, quinoa, or cauliflower rice: The base soaks up all the juices and sauce, so pick whichever fits your mood or diet.
- Ripe avocado: Creamy, buttery slices add richness and cool down any heat from the marinade.
- Cherry tomatoes: Halved tomatoes burst with sweetness and add a pop of color to every bowl.
- Red onion: Thinly sliced for a crisp, sharp bite that cuts through the richness.
- Cotija or feta cheese: Crumbled on top for salty, tangy contrast; feta works if you cant find Cotija.
- Sour cream or Greek yogurt: The creamy base for the sauce; Greek yogurt keeps it lighter and tangier.
- Mayonnaise: Optional, but it makes the sauce extra silky and rich if youre in the mood.
- Fresh cilantro leaves: The heart of the sauce and a fresh garnish; use the tender leaves and save stems for stock.
- Water: Just a splash to thin the sauce so it drizzles instead of clumps.
Instructions
- Prepare the steak marinade:
- Whisk olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish until combined. Add the steak, turn to coat both sides, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Roast the corn:
- Preheat your grill, grill pan, or broiler to high heat. Brush each ear with olive oil, season lightly with salt and pepper, then cook, turning occasionally, until charred and tender, about 8 to 10 minutes. Let cool slightly before cutting the kernels off the cob.
- Make the cilantro cream sauce:
- Combine sour cream, mayonnaise (if using), cilantro, garlic, lime juice, salt, and pepper in a blender or food processor and blend until smooth. Add water one tablespoon at a time until the sauce is pourable, then taste and adjust seasoning before refrigerating.
- Cook the steak:
- Heat a grill or heavy skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off, then grill for 3 to 4 minutes per side for medium-rare or to your preferred doneness. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
- Assemble the bowls:
- Divide rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion, then drizzle generously with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Save One evening I forgot to marinate the steak ahead and only gave it 20 minutes. It still turned out delicious, but I could tell the difference when I made it the right way the next time. The flavors sank deeper, and every bite had that smoky, limey punch I was chasing. Now I always plan ahead, even if its just an hour in the fridge.
Choosing Your Base
Rice is classic and soaks up the sauce beautifully, but quinoa adds a nutty chew that I crave sometimes. Cauliflower rice keeps things light and works perfectly if youre watching carbs. I usually decide based on what Im in the mood for, and honestly, theyve all been great. The bowl is forgiving that way.
Getting the Char Right
Corn tastes completely different once its charred, the sugars caramelize and the kernels get a little smoky. Dont rush this step or youll miss that depth. If you dont have a grill, a hot cast iron skillet or even your broiler works perfectly. Just keep the heat high and let the corn sit long enough to actually blacken in spots.
Making It Your Own
This bowl is a template more than a strict recipe, and Ive had fun tweaking it over time. Sometimes I add black beans for extra protein, or swap the steak for grilled shrimp when I want something lighter. A handful of pickled jalapeños or a sprinkle of cayenne kicks up the heat if thats your thing.
- Try adding roasted poblano peppers for a smoky, mild heat.
- Swap Cotija for queso fresco if you want something creamier and less salty.
- Drizzle a little hot sauce over the top if you like things spicy.
Save This bowl has become my answer to What should we make tonight when I want something satisfying without spending hours in the kitchen. Every component shines on its own, but together they create something that feels special.
Recipe Questions & Answers
- → Can I make the cilantro cream sauce ahead of time?
Yes, the cilantro cream sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving, and add a tablespoon of water if it has thickened.
- → What cut of steak works best for this bowl?
Flank steak or skirt steak are ideal because they absorb marinades well and become tender when sliced thinly against the grain. You can also use sirloin or hanger steak for similar results.
- → How do I prevent the steak from becoming tough?
Let the steak rest for 5 minutes after cooking to allow the juices to redistribute. Always slice thinly against the grain, which breaks up the muscle fibers and creates more tender bites.
- → Can I roast the corn in the oven instead of grilling?
Absolutely. Preheat your oven to 425°F (220°C), brush the corn with olive oil, and roast on a baking sheet for 20–25 minutes, turning occasionally, until charred and tender.
- → How can I make this bowl vegetarian or vegan?
Replace the steak with seasoned black beans, grilled portobello mushrooms, or marinated tofu. For a vegan version, use plant-based yogurt and vegan cheese, and skip the mayonnaise or use a vegan alternative.
- → What grain base works best for these bowls?
White or brown rice, quinoa, and cauliflower rice all work wonderfully. For a heartier option, try farro or wild rice. Choose based on your dietary preferences and desired texture.