Ingredients
Steak Marinade
- 1 pound top sirloin steak
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 chipotle chile in adobo sauce, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper to taste
Peppers, Onions, and Corn
- 1 red bell pepper, halved and core cut out
- 2 ears of corn, husk and silk removed
- 1 sweet onion, halved
- 1 teaspoon chili powder
- Salt and freshly ground pepper to taste
- Olive oil (for rubbing)
Cilantro Sauce
- 1/2 cup plain Greek yogurt (2% or full fat)
- 1/2 cup cilantro
- 1 lime, juiced
- 1/4 teaspoon garlic powder
- 1 jalapeño, deseeded and chopped
- Salt and freshly ground pepper to taste
Other Ingredients
- 2 cups cooked rice
- 1 avocado, peeled and sliced
- Crumbled Cotija cheese (to taste)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, chipotle chile, chili powder, ground cumin, garlic powder, salt, and pepper until well combined. Place the top sirloin steak in a freezer bag, pour the marinade over the steak, seal, and massage the marinade into the meat. Refrigerate and marinate for at least 1 hour, up to 4 hours.
- Make the Cilantro Sauce: While the steak marinates, add Greek yogurt, cilantro, lime juice, garlic powder, jalapeño, salt, and pepper to a blender. Purée until smooth, then transfer to a bowl or jar and refrigerate until ready to serve.
- Prep the Vegetables: Halve and core the red bell pepper and sweet onion. Remove husks and silks from the corn. Rub all vegetables lightly with olive oil and sprinkle with chili powder, salt, and freshly ground pepper for seasoning.
- Preheat the Grill: Heat your grill to 450°F (232°C). Clean and oil the grates well to prevent sticking.
- Grill Steak and Vegetables: Place the marinated steak on the grill and cook for about 6-7 minutes on the first side, then flip and continue grilling until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. At the same time, grill the peppers, onions, and corn for 10-15 minutes, turning regularly; flip the peppers and onions after about 5 minutes and rotate the corn every few minutes to ensure even grilling.
- Rest and Slice Steak: Remove the steak from the grill and allow it to rest for 5-10 minutes to retain juices. Slice the steak against the grain into strips or cubes.
- Prepare Vegetables for Serving: Slice the grilled peppers and onions, and carefully cut the corn kernels off the cob.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the grilled steak, peppers, onions, corn, sliced avocado, and crumbled Cotija cheese.
- Finish and Serve: Drizzle the cilantro sauce generously over each bowl and garnish with extra chopped cilantro if desired. Serve immediately while warm.
Notes
- Marinate the steak for up to 4 hours for deeper flavor, but at least 1 hour is necessary.
- Use a meat thermometer to ensure steak reaches your preferred doneness without overcooking.
- For extra heat, leave some seeds in the jalapeño in the cilantro sauce.
- Leftover steak bowls can be refrigerated for up to 3 days and reheated gently.
- Substitute cotija cheese with feta if unavailable.
- Use brown rice or cauliflower rice for gluten-free or lower-carb variations.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southwestern
