Chili Lime Steak & Charred Corn Bowl
Ancho-lime steak strips with charred corn, black beans and cilantro over brown rice.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Ancho chile powder is made from dried poblanos and tastes smoky and slightly sweet rather than very hot. With lime zest and juice, it makes a rub that works well on quick-cooking steak. Brown rice is our choice of base to round out the bowl.
Why this recipe works
Lime zest in the rub adds citrus flavor that survives searing, while the juice brightens the corn and rice at the end. Ancho's mild heat lets the beef flavor come through.
Ingredient notes
Ancho chile powder is different from blended "chili powder"; it's pure ground dried poblano. Use regular chili powder if that's what you have.
Common mistakes
- Burning the spice rub; if it smokes heavily, lower the heat slightly.
- Slicing the steak right away.
What to serve with it
Avocado, cotija cheese or pickled onions.
Meal prep
Keep cilantro and lime separate and add fresh.
More bowls like this
Cooking tips
Zest the lime before juicing it. Dry the corn well so it chars.
Swaps and variations
Use flank or skirt steak. Use white rice or quinoa.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat steak gently and rice until hot.
Recipe
Chili Lime Steak & Charred Corn Bowl
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes, rest 10 minutes, and fluff with half the lime juice.
-
Mix the ancho powder, cumin, salt and lime zest and rub over the steak.
-
Heat a dry cast-iron skillet over high heat. Char the corn 4 minutes without stirring, then stir and cook 1 minute more. Transfer to a bowl.
-
Add the oil to the skillet and sear the steak 4 to 5 minutes per side, to 130°F to 135°F (54°C to 57°C) for medium-rare. Rest 5 minutes and slice into strips.
-
Warm the black beans. Toss the corn with the remaining lime juice and half the cilantro.
-
Divide the rice among 4 bowls and add steak, corn and black beans. Finish with the remaining cilantro.
Questions
Is ancho chile powder spicy?
Mildly. It's more smoky and fruity than hot.
Can I grill this?
Yes, both the corn on the cob and the steak.
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