Description

A quick and satisfying weeknight meal featuring seared flank steak, charred sweet corn, and a tangy lime-cilantro crema. This nutrient-dense bowl balances rich flavors with healthy ingredients in under 30 minutes.

Ingredients

Scale

1 pound flank or skirt steak
1 tablespoon neutral oil (avocado or grapeseed)
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and black pepper to taste
2 ears fresh corn (or frozen corn, thawed and dried)
1 tablespoon unsalted butter
1/2 cup full-fat sour cream
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped

Instructions

Pat the steak dry and season both sides generously with salt, pepper, cumin, and chili powder. Let it sit while preheating the pan.
Cut the kernels off the corn cobs. You should have about 1.5 to 2 cups of kernels.
In a small bowl, whisk together the sour cream, lime juice, and chopped cilantro. Add a pinch of salt and set aside.
Heat a large skillet over medium-high heat. Add butter and once melted, add corn kernels in a single layer. Cook undisturbed for 2-3 minutes until browned and crisp, then stir and repeat until charred. Remove from heat.
In the same skillet, heat neutral oil until shimmering. Add the steak and sear without moving for 3-4 minutes to form a crust. Flip and cook for another 3-4 minutes for medium-rare to medium.
In the last minute of cooking the beef, add minced garlic to the pan and stir around the steak to infuse flavor.
Transfer the steak to a cutting board and let it rest for at least 5 minutes. Slice thinly against the grain.
Divide the charred corn among bowls, top with sliced beef, and drizzle generously with the creamy lime cilantro sauce. Serve immediately.

Notes

Slice the beef against the grain to ensure tenderness. Do not overcrowd the pan when charring corn to prevent steaming. Let the steak rest for 5 minutes to redistribute juices. For a lighter option, substitute sour cream with Greek yogurt. For dairy-free, use coconut cream.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 6
Sodium: 450
Fat: 32
Saturated Fat: 14
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: street corn, beef bowl, flank steak, charred corn, creamy sauce, weeknight dinner, gluten-free, high protein, easy recipe