Bowls seem to be the trendy thing right now – your whole meal in one dish, think of the time savings – you should read my sarcasm in that statement. Silly me.
As I was doing my meal planning this weekend, I scrolled across a recipe in Epicurious, I saw the picture and I was hooked. Then I read the ingredients and the amount of work and I was sold.
It’s August in Michigan, everything is in season, but most importantly CORN. Michigan corn is the best, I might be biased. If you live in another part of the country, I will say buy local corn if you can, it is less starchy and far more delicious. I bought mine today at 5:45, we had dinner at 8:15 when my son finished mowing the lawn.
The ingredients for both the bowl and the sauce are simple:
I don’t normally use quick barley, but I had it, and I wanted to see if it was any good for my college kid. He wants to cook, but needs easy meals that you can cook in a closet sized kitchen. I used skirt steak, flank would also work…you can see my preference. I trimmed it thoroughly before grilling; I also let mine sit at room temperature for an hour, steaks simply grill better when they are at room temperature.
I modified the bowl recipe a bit (way too much oil and barley, needs more cheese); otherwise the recipes are good as is. They were a huge hit tonight for dinner.
Grain Bowls with Grilled Corn, Steak, and Avocado
Beef and Lamb, College Option, Entrées, Grilling, Tested and Approved!
Prep Time: 30 minutes Cook Time: 1 hour Servings: Yield 4 servings
1½ lb. skirt or flank steak
1½ tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, plus more
4 ears of corn, shucked
1 cups cooked barley
4 oz. crumbled feta
4 scallions, thinly sliced
⅛ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30-60 minutes.
Prepare a grill for high heat or heat grill pan over high. Grill steak and corn, turning occasionally. Steak should be grilled until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (~3-4 minutes per side for skirt; 4-5 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, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Thinly slice steak against the grain. Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Can be served warm or at room temperature.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill; allow to come to room temperature prior to serving.
If you don’t have access to fresh corn, frozen corn can be substituted, char it in a medium skillet over high heat in a neutral oil for 3-5 minutes until well charred.
Creamy Jalapeño Sauce
College Option, Sauces and Marinades, Tested and Approved!
Prep Time: 15 minutes Cook Time: 15 minutes Servings: About 1 1/4 cups
5 jalapeños, stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
½ cup neutral vegetable oil (such as grapeseed or canola)
¾ cup (packed) fresh cilantro leaves with tender stems
Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Sauce can be made up to 3 days in advance and refrigerated.
Sauce will be thin.