Grain Bowls with Grilled Corn, Steak, and Avocado

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 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 skirt or flank steak
1 1/2 teaspoons kosher salt, divided, plus more
1 cucchiaino di pepe nero macinato fresco, e altro ancora
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 cipollotti, affettati sottilmente
60ml olio extravergine di oliva
2 cucchiai di succo di lime 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.