Save to Pins Summer evenings on the back porch taught me that sometimes dinner doesn't need a table. I'd pile everything into wide bowls, the kind you can hold in one hand while the fireflies start blinking. The cilantro cream would pool around the edges, catching bits of charred corn and steak juice, and nobody minded the drips. It was messy, bright, and tasted like the best kind of lazy warmth.
I first made this for a friend who claimed she hated cilantro. She eyed the green sauce suspiciously, took one bite, then finished her entire bowl without speaking. Halfway through her second helping, she admitted maybe she'd been wrong about cilantro all along. That bowl converted her, and I've been using it as proof ever since that context changes everything.
Ingredients
- Flank steak or skirt steak: These cuts soak up marinade beautifully and slice into tender ribbons when you cut against the grain, which is the secret to avoiding chewy bites.
- Olive oil: It carries the spices into the meat and helps everything brown without sticking to the pan.
- Garlic, minced: Fresh garlic in the marinade smells like summer and adds a warm, savory backbone to the steak.
- Fresh lime juice: The acidity tenderizes the meat and brightens every other flavor in the bowl.
- Chili powder: Brings a gentle warmth without overwhelming the other spices.
- Ground cumin: Earthy and slightly smoky, it makes the whole dish taste like it came from a food truck you'd wait in line for.
- Smoked paprika: Adds a whisper of campfire without needing actual charcoal.
- Salt and black pepper: They pull everything into focus and make the other flavors louder.
- Corn on the cob: Fresh corn gets sweet and nutty when charred, and cutting it off the cob releases little bursts of juice.
- Cooked rice, quinoa, or cauliflower rice: The base that catches all the saucy, meaty goodness and makes the bowl filling.
- Ripe avocado: Creamy, rich, and cool against the warm steak and corn.
- Cherry tomatoes: Their sweetness and acidity cut through the richness and add pops of color.
- Red onion: Thinly sliced, it brings a sharp bite that wakes up your palate between bites.
- Cotija or feta cheese: Salty, crumbly, and tangy, it clings to everything and adds little bursts of flavor.
- Fresh cilantro leaves: Bright, grassy, and essential for that final flourish.
- Lime wedges: A squeeze at the end makes everything taste more alive.
- Sour cream or Greek yogurt: The creamy base of the sauce that balances the tang and richness.
- Mayonnaise: Optional, but it makes the sauce silkier and richer if you're feeling indulgent.
- Cilantro for the sauce: A whole cup might seem like a lot, but it blends into something vibrant and smooth.
- Garlic for the sauce: One clove adds just enough sharpness without overpowering the cilantro.
- Water: Thins the sauce so it drizzles instead of gloops.
Instructions
- Marinate the steak:
- Whisk together the olive oil, garlic, lime juice, and spices in a shallow dish until they smell like a taco shop. Coat the steak on both sides, cover, and let it sit in the fridge for at least 30 minutes so the flavors sink in.
- Char the corn:
- Brush the husked ears with olive oil, season lightly, and set them over high heat on a grill or under a broiler. Turn them every few minutes until they're blistered and golden, about 8 to 10 minutes, then slice off the kernels once they're cool enough to handle.
- Blend the cilantro cream:
- Toss the sour cream, mayo, cilantro, garlic, lime juice, salt, and pepper into a blender and let it whir until smooth and bright green. Add water a tablespoon at a time until it's pourable, then taste and adjust the seasoning.
- Sear the steak:
- Heat a grill or heavy skillet until it's smoking hot, then lay the steak down and let it sizzle undisturbed for 3 to 4 minutes per side. Pull it off when it's medium rare, let it rest for 5 minutes, then slice it thin against the grain so every piece is tender.
- Build the bowls:
- Spoon rice or quinoa into each bowl, then layer on the steak, corn, avocado, tomatoes, and red onion. Drizzle the cilantro cream over everything, scatter cheese and cilantro on top, and tuck a lime wedge on the side.
Save to Pins One night I forgot to marinate the steak and panicked. I rubbed the spices on anyway and let it sit for just ten minutes while I prepped everything else. It still tasted great, and I realized that while marinating helps, the real magic happens when you slice it right and don't overthink the rest.
Storing and Reheating
The steak and corn keep well in the fridge for up to three days, and the cilantro cream stays bright for about the same. I store everything separately and build fresh bowls as I go, which keeps the avocado from browning and the rice from getting soggy. When reheating the steak, a quick toss in a hot skillet brings back the sear without drying it out.
Swaps and Variations
If you can't find flank steak, sirloin or even chicken thighs work beautifully with the same marinade. I've swapped the rice for farro when I wanted something chewier, and once used roasted sweet potato cubes instead of corn when I had them on hand. The cilantro cream can handle a handful of basil or parsley if cilantro isn't your thing, though it won't taste quite the same.
Serving Suggestions
These bowls are a full meal on their own, but sometimes I'll set out extra toppings like pickled jalapeños, hot sauce, or a handful of crushed tortilla chips for crunch. They're just as good at room temperature, which makes them perfect for outdoor dinners or potlucks where nobody wants to hover over a stove.
- Serve with a cold beer or a tangy margarita to match the lime and spice.
- Add a side of black beans if you want even more protein and heartiness.
- Offer extra lime wedges, people always want more than they think they will.
Save to Pins This bowl has become my answer to the question of what to make when I want something that feels special but doesn't demand perfection. It's generous, forgiving, and always tastes like you put in more effort than you did.
Frequently Asked Questions
- → Can I prepare the components ahead of time?
Yes, the cilantro cream sauce can be made up to 3 days in advance and the corn can be roasted up to 2 days ahead. Store both in airtight containers in the refrigerator. The steak is best cooked fresh, but you can marinate it up to 2 hours before grilling.
- → What cuts of steak work best for this bowl?
Flank steak and skirt steak are ideal because they absorb marinades well and slice beautifully against the grain. Sirloin or ribeye can also work, though they're less traditional for Tex-Mex preparations.
- → How do I make this dairy-free or vegan?
For dairy-free, use coconut yogurt or cashew cream in place of sour cream and omit the cheese. For fully vegan, replace the steak with seasoned black beans, grilled portobello mushrooms, or marinated tofu prepared with the same spice blend.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn and pat it dry before roasting in a hot skillet with olive oil until charred. Fresh corn provides the best char and sweetness, but frozen works well in a pinch.
- → What grain alternatives work well in this bowl?
Quinoa, brown rice, cauliflower rice, or farro all complement the flavors beautifully. For a low-carb option, use cauliflower rice or simply add extra vegetables like roasted bell peppers or sautéed greens.
- → How do I know when the steak is properly rested?
Let the steak rest for at least 5 minutes after cooking. It should feel slightly cooler to the touch and will have reabsorbed its juices, ensuring each slice stays tender and moist when cut against the grain.