12 Days of Grilling: Steak Bowls

Mary Levinski is a family and consumer sciences teacher at Sauk Rapids-Rice high school and she’s joining us today to make steak bowls! Check out her recipe below, and try it out in your kitchen at home:

Steak Bowl with Whole Grains, Grilled Corn, Peppers 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
  • 2 tsp. of Mojito Lime Seasoning
  • 3 large or 4 small ears of corn, shucked and grilled
  • 3 bell peppers (1 red, 1 yellow/orange, 1 green), julienne cut
  • 1 small onion, julienne cut
  • 1 cup quartered, grape or cherry tomatoes
  • ¼ cup cilantro
  • 2 cups cooked whole grains, such as quinoa, farro, rice, or barley
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 4 scallions, thinly sliced
  • 3 oz. crumbled Fresco cheese (about 1/2 cup)
  • 1 avocado, peeled, thinly sliced
  • Lime wedge for garnish
  • Creamy Jalapeno Sauce (for serving, see below)


  • Step 1
    • Season steak with 1 tsp. salt and 1 tsp. pepper. Sprinkle mojito lime seasoning on steak. Let sit at room temperature 30 minutes.
  • Step 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.
  • Step 3
    • Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool. Slice corn off cobs into a large bowl. Add tomatoes, cilantro, oil, lime juice, and 1/2 tsp. salt and stir to combine.
  • Step 4
    • Sauté peppers and onion in a small amount of oil over medium-high heat just until the peppers are crisp tender. Set aside
  • Step 5
    • Divide grains into 4 bowls and then divide corn mixture among the bowls. Thinly slice steak against the grain. Top bowls with steak, cheese, and avocado. Drizzle jalapeño sauce over; season with salt and pepper. Add lime wedge and serve with a grilled tortilla.
  • Step 6
    • Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.


Creamy Jalapeño Sauce


  • 1pound jalapeno peppers
  • 16 peeled garlic cloves
  • 1/3cup canola oil, plus more for drizzling on peppers and garlic
  • ½ cup cream (half and half or whole milk) or ½ cup sour cream
  • 1/4cup fresh cilantro leaves
  • 1–2 teaspoons salt, depending on preference


  1. Turn on the broiler. Toss the jalapeño peppers in a little oil, then place in a single layer on a baking sheet. Broil until mostly blackened and soft, about 10-12 minutes, flipping the peppers halfway through cooking time to get all sides cooked.
  2. Place the peppers in a bowl and cover with plastic wrap to steam. Let sit for 10 minutes.
  3. Meanwhile, toss the garlic cloves with a little oil and place on the baking sheet you just used. Put back in the oven and broil for 4-5 minutes until browned (not burned! Burned garlic will ruin the entire dish)
  4. When the jalapeños have cooled down, remove the skins (they should just peel off) and then seed the peppers. If you want a spicier version keep some of the seeds; I like 1/2 seeded and 1/2 kept for a spicy sauce. For a milder version, remove all of the seeds.
  5. Place the peeled jalapeños and seeds (as using) along with the garlic, cilantro and 1 teaspoon salt in the base of a high-powered blender. Puree until mostly combined, then slowly drizzle in the oil to form a smooth and creamy sauce. Stir in cream. Season to taste, adding more salt as needed. If you want a thinner sauce, add in a few tablespoons of milk.
  6. Enjoy on everything. Literally