Found on Epicurious, this Tex-Mex-inspired Grain Bowl with Grilled Corn, Steak and Avocado can be assembled in just 10 minutes. The key to a quick meal here is to prep over the weekend and store the elements in the refrigerator. It’s a great, healthy dish, but don’t think of making this without the creamy jalapeño sauce—that is key. If you don’t have a grill for the corn, you can roast it in the oven.
The farro (our grain of choice) and corn mixture could be a meal in itself, it is so good! But then combine it with the steak, corn, avocado and jalapeño sauce, and WOW all of the textures and flavors fuse together in a well-orchestrated dance on your palette. Keep in mind, grilling the corn will take longer than the steak, so plan accordingly. In fact, my cobs took 50% longer than the recipe called for, 15 minutes as opposed to 10, so I indicated that in the directions.
About that sauce, this version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil. You might think 5-6 jalapeños is going to be off-the-charts spicy, but it’s really not. The spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. Most people, including myself, are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Any leftovers would be great with nacho chips, grilled chicken or as a sandwich spread.
Grain Bowl with Grilled Corn, Steak and Avocado
- 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, see recipe below (for serving)
- Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
- 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.
- Meanwhile, grill corn until charred on all sides, about 10-15 minutes. Transfer to cutting board and let cool.
- 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.
- 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.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.
Creamy Jalapeño Sauce
Creamy Jalapeño Sauce
- 5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
- 4 garlic cloves, peeled
- 5 tablespoons fresh lime juice (about 2 whole limes)
- 1 teaspoon kosher salt
- 1/2 cup neutral vegetable oil (such as grapeseed)
- 3/4 cup (packed) fresh cilantro leaves with tender stems
- Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms.
- Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Do Ahead: Sauce can be made up to 3 days in advance and refrigerated.