Grain Bowls with Grilled Corn, Steak, and Avocado

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These vibrant steak and grilled corn grain bowls are a fantastic way to enjoy a balanced, high-protein meal that doesn't compromise on flavour. By combining succulent, flash-grilled beef with the smoky sweetness of charred corn and nutty whole grains, you create a satisfying contrast of textures. The addition of tangy lime and salty feta lifts the dish, making it a refreshing yet hearty choice for a nutritious lunch or dinner.

This versatile recipe works beautifully for meal prep, as both the steak and corn can be prepared in advance. Whether you choose quinoa, farro, or brown rice as your base, these bowls are packed with fibre and essential nutrients. Serve them topped with plenty of sliced avocado and a punchy jalapeño sauce for a restaurant-quality meal at home.

Ingredients for Grain Bowls with Grilled Corn, Steak, and Avocado

450g de falda o bistec de falda
1 1/2 cucharaditas de sal kosher, dividida, más al gusto
1 cucharadita de pimienta negra recién molida, más al gusto
3 large or 4 small ears of corn, shucked
375g cooked whole grains, such as quinoa, farro, rice, or barley
90g crumbled feta or Cotija cheese (about 60g )
4 cebollas de primavera, finamente cortadas
60ml de aceite de oliva virgen extra
2 cucharadas de jugo de lima fresco
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)

How to make Grain Bowls with Grilled Corn, Steak, and Avocado

Season steak with 1 teaspoon salt and 1 teaspoon pepper. Let sit at room temperature 30 minutes.

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 centre of steak registers 120–52°C 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.

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 grains, feta, spring onions, oil, lime juice, and 1/2 teaspoons salt and stir to combine. Divide corn mixture among bowls.

Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"–6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.

Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.