Save My neighbor Carla knocked on my door one July evening holding two ears of corn and a jar of something green. She'd just returned from Austin and insisted I try building dinner in a bowl the way they do down there. We charred the corn on my tiny balcony grill, sliced up some leftover flank steak, and drizzled everything with her cilantro sauce. I've been hooked ever since.
I made this for my brother's birthday last summer, and he ate two bowls before admitting he didn't even miss the tortillas. The lime wedges sat untouched because nobody wanted to interrupt the balance already happening in their bowls. We sat outside until the fireflies came out, scraping up every last smear of cilantro cream with our forks.
Ingredients
- Flank steak or skirt steak: Both cuts soak up marinade beautifully and slice into tender ribbons when you cut against the grain.
- Olive oil: Helps the spices cling to the steak and keeps the corn from sticking to the grill.
- Garlic, minced: Fresh garlic in both the marinade and the sauce adds a sharp, bright note that balances the richness.
- Fresh lime juice: Brightens the marinade and the sauce, and those wedges at the end let everyone dial in their own tang.
- Chili powder, cumin, smoked paprika: This trio builds a warm, smoky base that tastes like summer without overpowering the steak.
- Salt and black pepper: Season every layer so nothing tastes flat.
- Corn, husked: Charring fresh corn brings out its natural sugar and adds those little pops of sweetness throughout the bowl.
- Cooked rice, quinoa, or cauliflower rice: Pick your base depending on what you're craving or what's already in your fridge.
- Ripe avocado: Creamy, buttery, and essential for balancing the smoky, tangy flavors.
- Cherry tomatoes: Juicy little bursts that add color and a touch of acidity.
- Red onion: Thinly sliced so it adds bite without overwhelming the other flavors.
- Cotija or feta cheese: Salty, crumbly, and the perfect finishing touch.
- Sour cream or Greek yogurt: The creamy base for the sauce that also adds a subtle tang.
- Mayonnaise: Optional, but it makes the sauce richer and clingier.
- Fresh cilantro leaves: The star of the sauce and the garnish, so use the good stuff.
- Water: Thins the sauce just enough to drizzle without losing its body.
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, 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.
- Char the corn:
- Preheat your grill, grill pan, or broiler to high heat. Brush the corn with olive oil, season lightly, and cook, turning every few minutes, until charred and tender, 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. Blend until smooth, adding water one tablespoon at a time until it's pourable. Taste and adjust seasoning, then refrigerate.
- Grill the steak:
- Heat a grill or heavy skillet over medium high heat. Shake off excess marinade and grill the steak for 3 to 4 minutes per side for medium rare, or longer if you prefer. Let it rest for 5 minutes, then slice thinly against the grain.
- Build the bowls:
- Divide your grain among four bowls. Top with sliced steak, roasted corn, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream, sprinkle with cheese, and garnish with cilantro leaves and lime wedges.
Save The first time I served this to my friend who claimed she didn't like cilantro, she scraped the bowl clean and asked for the sauce recipe. Sometimes the right combination changes minds, and watching her go back for seconds felt like a small kitchen victory.
Make Ahead Magic
You can roast the corn up to two days ahead and keep it in the fridge, which makes weeknight assembly almost instant. The cilantro cream sauce holds beautifully for three days and actually tastes better after the flavors meld overnight. I often marinate the steak in the morning, then everything comes together in under twenty minutes when I get home.
Swap and Substitute
If you want to skip the steak, seasoned black beans or grilled tofu work beautifully and soak up the cilantro cream just as well. Greek yogurt alone makes a lighter sauce, and if you're out of Cotija, any crumbly cheese or even a sprinkle of nutritional yeast adds that salty finish. Frozen corn works in a pinch, just thaw it and char it hard in a hot skillet.
Serving and Storing
These bowls are best assembled fresh so the avocado stays green and the textures stay distinct. Leftovers can be stored separately and reassembled the next day, though the steak and corn reheat gently in a skillet better than in the microwave. The sauce keeps its vibrant color and flavor for up to three days sealed tight in the fridge.
- Let everyone build their own bowl so they can control the toppings and sauce.
- Double the cilantro cream because it disappears faster than you think.
- Serve with extra lime wedges, someone always wants more.
Save This bowl has become my answer to the question of what to make when I want something that feels special but doesn't require a recipe spread across the counter. It's the kind of dinner that makes you slow down and taste every layer.
Recipe FAQs
- → What cut of steak works best?
Flank or skirt steak are ideal choices because they're flavorful and cook quickly. Slice against the grain for maximum tenderness.
- → Can I make the sauce ahead?
Absolutely. The cilantro cream sauce keeps well in the refrigerator for up to 3 days and actually develops more flavor as it sits.
- → How do I char the corn indoors?
Use a grill pan over high heat or your oven's broiler. Cook until kernels develop golden-brown spots, about 8-10 minutes total.
- → What grain options work well?
Rice and quinoa are traditional choices, but cauliflower rice keeps it lighter while still absorbing all the delicious flavors.
- → Can this be made vegetarian?
Yes. Swap the steak for seasoned black beans, grilled portobello mushrooms, or marinated tofu for equally satisfying results.
- → How spicy is this dish?
The spice level is mild to medium. Adjust by adding jalapeños or cayenne to the marinade or sauce if you prefer more heat.