Street Corn Steak Rice Bowl Recipe
This Street Corn Steak Rice Bowl combines tender, grilled flank steak with smoky charred corn and veggies, all served over fluffy white rice. Topped with creamy cotija cheese, avocado slices, and a zesty chili-lime sauce, it’s a vibrant and satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Ingredients
Scale
Steak and Vegetables
- 1 lb. flank steak
- 2 cups cooked white rice
- 2 cups corn kernels
- 1 red bell pepper, sliced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Sauce and Seasoning
- 1/2 cup crumbled cotija cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for a good sear on the steak and vegetables.
- Season the Steak: Season the flank steak generously with salt, pepper, and chili powder to infuse it with flavor before grilling.
- Grill the Steak: Place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. After grilling, let the steak rest for 5 minutes to allow juices to redistribute.
- Grill the Vegetables: While the steak is resting, grill the corn kernels, red bell pepper slices, and diced red onion until charred and tender, enhancing their natural sweetness with a smoky flavor.
- Prepare the Sauce: In a small bowl, mix sour cream, mayonnaise, and chili powder to create a creamy, spicy sauce that complements the grilled ingredients.
- Assemble the Bowls: Layer cooked white rice in bowls, then top with sliced steak, grilled corn, bell pepper, and onion. Add sliced avocado, a sprinkle of cotija cheese, and a dollop of the chili cream sauce.
- Garnish and Serve: Garnish each bowl with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the top, adding a refreshing citrus brightness.
- Enjoy: Serve immediately and enjoy the delicious flavors of your Street Corn Steak Rice Bowl.
Notes
- Letting the steak rest after grilling is key to juicy, tender meat.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- To save time, use pre-cooked or leftover rice.
- Adjust the chili powder in the sauce to your desired heat level.
- Grilling vegetables adds a smoky flavor, but you can also roast or sauté them as alternatives.
Keywords: steak rice bowl, street corn, grilled steak, grilled vegetables, cotija cheese, chili cream sauce, summer recipe, easy dinner
Find it online: https://leofoster.com/street-corn-steak-rice-bowl-recipe/
