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
- 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.
- Place the peppers in a bowl and cover with plastic wrap to steam. Let sit for 10 minutes.
- 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)
- 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.
- 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.
- Enjoy on everything. Literally