Pin it My neighbor knocked on the door one July evening holding two ears of corn still warm from her garden, and I had no plan for dinner. I rummaged through the fridge and spotted leftover flank steak from the weekend, half an avocado wrapped in foil, and a bunch of cilantro starting to wilt. What started as improvisation turned into one of those meals where every bite felt like summer had landed in a bowl. Now I make it on purpose, not by accident.
I served this to friends who were vegetarians, vegans, and full blown carnivores all at once, and everyone found something to love about it. The vegetarians piled on extra corn and avocado, the vegans swapped in black beans, and the meat lovers went back for seconds of steak. It was the kind of meal that didnt force anyone into a corner, and the cilantro sauce disappeared so fast I had to blend a second batch mid dinner.
Ingredients
- Flank steak or skirt steak: These cuts soak up marinade beautifully and slice into tender ribbons if you cut against the grain, never with it.
- Olive oil: It helps the spices cling to the meat and keeps everything from sticking to the grill or pan.
- Garlic, minced: Fresh garlic punches up the marinade in a way that powder just cant match.
- Fresh lime juice: The acidity tenderizes the steak and brightens every other flavor in the bowl.
- Chili powder: It adds warmth without overwhelming heat, letting the other spices shine through.
- Ground cumin: This brings an earthy, slightly smoky note that ties the steak and corn together.
- Smoked paprika: A little goes a long way in giving the marinade a hint of campfire char.
- Salt and freshly ground black pepper: Season generously, the steak needs it to stand up to all the bright toppings.
- Corn, husked: Fresh ears roasted until blistered taste sweeter and smokier than anything from a can.
- Cooked rice, quinoa, or cauliflower rice: The base that soaks up all the juices and sauce, pick whichever fits your mood or diet.
- Ripe avocado, sliced: Creamy, rich, and cooling, it balances the heat and acidity in every forkful.
- Cherry tomatoes, halved: They burst with juice and add pops of color and sweetness.
- Red onion, thinly sliced: A sharp bite that mellows slightly when tossed with lime and salt.
- Cotija or feta cheese, crumbled: Salty, tangy, and crumbly, it clings to everything in the best way.
- Fresh cilantro leaves: Essential for the sauce and as garnish, it gives the whole bowl a fresh, herbal lift.
- Lime wedges: A final squeeze at the table wakes everything up and ties the flavors together.
- Sour cream or Greek yogurt: The creamy base of the sauce, tangy and smooth.
- Mayonnaise: Optional but makes the sauce silkier and richer, especially if youre not counting calories.
- Cilantro for the sauce: A full cup blended smooth turns into a vibrant green drizzle that tastes like summer.
- Garlic for the sauce: One clove is enough to add punch without turning the sauce bitter.
- Lime juice for the sauce: It sharpens the creaminess and keeps the sauce from feeling heavy.
- Water: A tablespoon or two thins the sauce just enough to drizzle instead of plop.
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, turn it a few times to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours so the flavors sink in.
- Char the corn:
- Heat your grill, grill pan, or broiler until its screaming hot. Brush the corn with olive oil, season with salt and pepper, and cook, turning every couple of minutes, until the kernels are blistered and golden, about 8 to 10 minutes. Let it cool, then slice off the kernels.
- Blend the cilantro cream sauce:
- Toss sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper into a blender or food processor. Buzz until smooth and bright green, adding water a tablespoon at a time until it drizzles easily. Taste and adjust the salt or lime if needed, then chill until youre ready to serve.
- Grill the steak:
- Heat a grill or heavy skillet over medium high heat. Shake off excess marinade from the steak and lay it down, it should sizzle immediately. Cook for 3 to 4 minutes per side for medium rare, or longer if you prefer. Transfer to a cutting board and let it rest for 5 minutes, then slice thinly against the grain.
- Build the bowls:
- Divide your rice, quinoa, or cauliflower rice among four bowls. Layer on the sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, scatter cilantro leaves on top, and serve with lime wedges on the side.
Pin it One night I made this for my brother who claimed he didnt like bowls because they felt like salad pretending to be dinner. He finished his serving in silence, then quietly assembled a second bowl while I wasnt looking. He never said I was right, but he did text me two weeks later asking for the cilantro sauce recipe, and I counted that as a win.
How to Get the Most Flavor from Your Steak
Marinating for the full two hours makes a noticeable difference, especially with lean cuts like flank or skirt steak. The lime juice tenderizes the meat while the spices build layers of flavor that char beautifully on the grill. If youre short on time, even 30 minutes will do the job, but the longer soak gives you steak that tastes like it came from a restaurant. And dont skip patting off excess marinade before cooking, too much liquid on the surface steams the meat instead of searing it.
Make Ahead Magic for Busy Nights
The beauty of this bowl is that almost everything can be prepped in advance. Roast the corn up to two days ahead and store the kernels in the fridge, they actually taste sweeter the next day. The cilantro cream sauce keeps for three days in an airtight container and gets even more flavorful as it sits. You can marinate the steak the night before, then all you have to do is grill it and assemble when dinnertime rolls around. I like to chop the tomatoes and onion in the morning and toss them with a squeeze of lime so theyre ready to go when I am.
Ways to Customize Your Bowl
This recipe is a starting point, not a rigid formula. Swap the steak for grilled chicken, shrimp, or even crispy tofu if thats what sounds good. If youre avoiding grains, pile everything over a bed of shredded lettuce or roasted sweet potato wedges. Add pickled jalapeños for heat, black beans for protein, or a handful of crushed tortilla chips for crunch. The cilantro cream sauce is the real star, and it works with just about anything you throw in the bowl.
- Try swapping Cotija for queso fresco or a sharp white cheddar if thats what you have on hand.
- If cilantro isnt your thing, use parsley or basil in the sauce and garnish with green onions instead.
- Leftover steak makes incredible tacos the next day, just warm it up and pile it into tortillas with extra sauce.
Pin it This bowl has become my go to when I want something that feels special but doesnt require a grocery list as long as my arm. It hits every note, smoky, creamy, tangy, fresh, and it comes together fast enough to make on a weeknight but looks impressive enough to serve to guests.
Recipe FAQ
- → What cut of steak works best?
Flank steak or skirt steak are ideal choices. Both cuts absorb marinades beautifully and become tender when sliced against the grain after resting.
- → Can I prepare components ahead?
Absolutely. Roast the corn up to 2 days in advance and refrigerate. The cilantro cream sauce also keeps well for 2-3 days when stored in an airtight container.
- → How do I make the sauce lighter?
Substitute Greek yogurt for all or part of the sour cream and omit the mayonnaise. The sauce remains creamy and flavorful with fewer calories.
- → What grain bases work well?
White or brown rice are traditional options, but quinoa, cauliflower rice, or even farro make excellent foundations for these hearty bowls.
- → Can this be made vegetarian?
Yes. Replace the flank steak with seasoned black beans, grilled portobello mushrooms, or marinated tofu for a satisfying plant-based version.
- → How spicy is this dish?
The base recipe is mild to medium. Increase the heat by adding cayenne pepper, diced jalapeños, or chipotle powder to the steak marinade.