Name: Grain Bowls with Grilled Corn, Steak, and Avocado
Cook time: 30 minutes
Total time: 1 hour, 10 minutes
Yield: 4 servings
Ingredients: 1 lb. skirt or flank steak; 1 1/2 tsp. kosher salt, divided, plus more; 1 tsp. freshly ground black pepper, plus more; 3 large or 4 small ears of corn, shucked; 2 cups cooked whole grains, such as quinoa, farro, rice, or barley; 3 oz. crumbled feta or Cotija cheese (about 1/2 cup); 4 scallions, thinly sliced; 1/4 cup extra-virgin olive oil; 2 Tbsp. fresh lime juice; 1 avocado, peeled, thinly sliced; Creamy Jalapeño Sauce (for serving)

Image may contain Plant Food Vegetable Produce Dish and Meal

Photo by Chelsea Kyle, Food Styling by Laura Rege

Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Recipe information

Total Time
1 hour, 10 minutes
Yield
4 servings

Ingredients

1 lb. skirt or flank steak

1 1/2 tsp. kosher salt, divided, plus more

1 tsp. freshly ground black pepper, plus more

3 large or 4 small ears of corn, shucked

2 cups cooked whole grains, such as quinoa, farro, rice, or barley

3 oz. crumbled feta or Cotija cheese (about 1/2 cup)

4 scallions, thinly sliced

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 avocado, peeled, thinly sliced

Creamy Jalapeño Sauce (for serving)

Preparation

Step 1
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Step 2
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120–125°F for medium-rare (2–3 minutes per side for skirt; 3–4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
Step 3
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Step 4
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Step 5
Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"–6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Step 6
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.

TagsGrain Bowl Tex-Mex American Steak Beef Meat Corn Vegetable Avocado Main Dinner Gluten Free Nut Free Grilling Food Processor Blender Epicurious

Recipe notes

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