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Charred Steak Bowl with Corn Salad and Creamy Cilantro Sauce

A vibrant bowl featuring seared flank steak, smoky charred corn salad, blistered tomatoes, and avocado, all heavily drizzled with a bright, creamy cilantro lime sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Fusion, Southwest
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank or skirt steak
  • 1/4 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp soy sauce
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
Corn Salad & Veggies
  • 3 cups corn kernels fresh or frozen
  • 1/4 cup fresh cilantro chopped
  • 2 cups cherry tomatoes
  • 2 large avocados sliced
Creamy Cilantro Sauce
  • 1 cup Greek yogurt plain
  • 1 bunch fresh cilantro
  • 2 cloves garlic
  • 1 jalapeño seeded if desired
  • 3 tbsp lime juice

Equipment

  • Cast-iron skillet or heavy pan
  • Food processor or blender
  • Cutting board
  • Chef's knife
  • Tongs

Method
 

  1. Combine marinade ingredients and marinate steak for at least 30 minutes.
  2. Blend all sauce ingredients in a food processor until smooth. Refrigerate.
  3. In a hot skillet, char corn kernels in oil for 5 minutes. Toss with cilantro and lime.
  4. Blister cherry tomatoes in the same hot skillet for 2-3 minutes.
  5. Pat steak dry and sear in the hot skillet for 4-6 minutes per side for medium-rare. Let rest 10 minutes before slicing against the grain.
  6. Assemble bowls with steak, charred corn, tomatoes, and avocado.
  7. Drizzle generously with the creamy cilantro sauce and serve.

Notes

For the best sear, ensure the steak is completely dry before cooking and your pan is smoking hot. Slice against the grain for tenderness.