Grain Bowls with Grilled Corn, Steak, and Avocado
A hearty and nutritious bowl featuring grilled skirt steak, charred corn, whole grains, and creamy avocado, topped with crumbled cheese and a zesty jalapeño sauce. Perfect for a satisfying lunch or dinner.
Ingredients
- •1 lb skirt or flank steak
- •1½ tsp kosher salt
- •1 tsp freshly ground black pepper
- •3 ears corn
- •2 cups cooked whole grains
- •3 oz feta or Cotija cheese
- •4 whole scallions
- •¼ cup extra-virgin olive oil
- •2 Tbsp fresh lime juice
- •1 whole avocado
- •1 serving Creamy Jalapeño Sauce
Cooking Instructions
- 1.
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
30 min
- 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.
15 min
- 3.
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
10 min
- 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.
10 min
- 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.
10 min
- 6.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.
