This colorful steak bowl features juicy, seasoned grilled beef, buttery avocado, smoky corn on the cob, sweet cherry tomatoes, crisp greens, and creamy blue cheese. A zesty garlic-herb dressing brings everything together.
Recipe at a glance
Preparation time
20 minutes
Cooking time
15–20 minutes
Servings
2 large bowls
Difficulty
Easy to moderate
Estimated calories
650–850 per serving
1. Ingredients
The quantities below recreate the bowl shown in the picture. The calorie estimate will vary with the steak cut, cheese quantity, and dressing.
For the steak
Sirloin Steak (12 oz) – Smithmyer’s Meats
350–400 g beef sirloin, ribeye, or rump steak
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried oregano
1 teaspoon lemon juice
For the salad bowl
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2 small corn cobs, husks removed
1 ripe avocado
1 cup cherry tomatoes, halved
3–4 cups mixed lettuce or romaine
50–70 g blue cheese, crumbled
1 tablespoon chopped fresh parsley or coriander
1 teaspoon olive oil for the corn
For the garlic-herb dressing
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated
1 teaspoon honey (optional)
1 tablespoon chopped parsley or coriander
Salt and freshly ground black pepper, to taste
1–2 teaspoons water, if needed to thin
2. Step-by-step cooking instructions
Raw piece of beef steak with spices and oil.
Step 1 — Season the steak
Pat the steak dry with paper towels. Mix olive oil, garlic, paprika, black pepper, salt, oregano, and lemon juice. Coat both sides of the steak and leave for 10–15 minutes while preparing the vegetables.
Skillet Charred Corn on the Cob – The Real Recipes | Recipe | Corn, Skillet corn, Roasted corn
Step 2 — Grill the corn
Brush the corn with a little olive oil. Grill over medium-high heat, turning regularly for about 10–15 minutes, until tender with golden-brown char marks. Alternatively, boil for 5–8 minutes and then char in a hot pan. Cut each cob into halves if desired.
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Step 3 — Cook the steak
Heat a heavy skillet or grill until hot. Cook a steak approximately 2.5 cm thick for about 3–5 minutes per side, adjusting for thickness and your preferred doneness. Use a food thermometer for accuracy; whole beef steaks should reach at least 63°C (145°F), followed by a 3-minute rest under USDA guidance.
Transfer to a board and rest for 5–10 minutes before slicing across the grain.
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Step 4 — Prepare the dressing
Whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, herbs, salt, and pepper. Add a little water if it is too thick. Taste and adjust the lemon or seasoning.
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Step 5 — Prepare the vegetables
Wash and thoroughly dry the lettuce. Halve the tomatoes, slice the avocado, and crumble the blue cheese. Toss the lettuce lightly with some dressing just before serving.
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Step 6 — Assemble the bowl
Divide the lettuce between two bowls. Arrange avocado, tomatoes, and corn around the edges. Add sliced steak in the center and scatter blue cheese and fresh herbs over everything. Drizzle with the remaining dressing and serve immediately.
3. Nut information and allergy guide
Naturally contains no nuts in the listed recipe
No peanuts or tree nuts are required in the ingredients.
Potential allergy concerns
Blue cheese: Contains dairy; it is not a nut.
Dijon mustard: Contains mustard, which is an allergen in some regions.
Olive oil: Generally suitable for people avoiding nuts, provided the product is pure olive oil.
Cross-contact: Check ingredient labels and preparation surfaces if cooking for someone with a serious allergy.
Can you add nuts?
Yes. Nuts are optional and not part of the original recipe.
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Walnuts — 1 tablespoon per bowl
Earthy flavor and a crunchy contrast to the creamy avocado and blue cheese.
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Pecans — 1 tablespoon per bowl
Add a buttery, slightly sweet flavor that pairs well with grilled corn.
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Pumpkin seeds — 1 tablespoon per bowl
A crunchy alternative if you want seeds instead of nuts. Seeds are not necessarily safe for every individual with food allergies.
Allergy note: If you have a nut allergy, you do not need to add nuts to enjoy this dish. Use clean utensils and check packaged ingredients for allergen warnings. For a severe allergy, follow your clinician’s allergy-management advice.
4. Estimated nutrition information
Approximate values for one of two large bowls, including the dressing and blue cheese, but without optional nuts.
Nutrient
Per serving
Calories
650–850 kcal
Protein
40–50 g
Carbohydrates
30–45 g
Total fat
40–55 g
Fiber
8–13 g
Sugar
7–13 g
Saturated fat
10–17 g
These are estimates, not laboratory-tested values. The steak cut, avocado size, cheese quantity, and amount of dressing can change the totals considerably.
How to make it lighter
Use lean sirloin instead of ribeye.
Reduce the blue cheese to 25–30 g total.
Measure the olive oil rather than pouring freely.
Increase the lettuce and tomatoes for extra volume.
Keep the avocado, which contributes fiber and unsaturated fats.
5. Frequently asked questions (Q&A)
Q1. Can I make this recipe without a grill?
Yes. Cook the steak in a heavy skillet or grill pan, and char the corn in the same pan afterward. You can also boil the corn and finish it with a little olive oil and paprika.
Q2. Which steak cut is best?
Sirloin is an excellent all-round choice because it is flavorful and relatively lean. Ribeye is richer and more tender, while rump steak is often more economical. Slice the cooked steak against the grain for tenderness.
Q3. Can I replace blue cheese?
Absolutely. Try feta for a salty, tangy taste, goat cheese for a creamy texture, or omit cheese entirely. If dairy is an allergy concern, check labels on every substitute.
Q4. Can I prepare this meal ahead of time?
Yes. Cook the steak and corn ahead, wash and dry the greens, and prepare the dressing separately. Refrigerate the components in separate airtight containers. Slice the avocado just before serving to reduce browning.
Q5. How long can leftovers be stored?
Refrigerate cooked steak and other perishable components within two hours, or within one hour when the temperature is above 32°C. Use refrigerated cooked leftovers within 3–4 days. Keep the salad dressing separate for the best texture.
Food Safety and Inspection Service
Q6. Is this recipe suitable for a high-protein diet?
Yes. Beef provides substantial protein, while avocado and olive oil contribute mostly unsaturated fats. For a lower-carbohydrate version, reduce the corn or omit it.
Q7. Is the recipe keto-friendly?
It can be adapted for a lower-carbohydrate diet by reducing or omitting the corn and optional honey. Keep in mind that the actual carbohydrate total depends on the portion sizes.
Q8. How do I make the steak juicy rather than dry?
Start with a hot pan, avoid moving the steak too frequently, use a thermometer, and let the meat rest before slicing. For food safety, whole beef steaks should reach at least 63°C (145°F), followed by a 3-minute rest.
Food Safety and Inspection Service
Q9. Can I substitute chicken for beef?
Yes. Use boneless chicken breast or thighs, seasoned with the same garlic, paprika, pepper, and herbs. Cook poultry to an internal temperature of 74°C (165°F).
Food Safety and Inspection Service
Q10. What can I serve with this bowl?
It is a complete meal on its own. If you want a heartier serving, add roasted potatoes, brown rice, quinoa, or warm whole-grain bread.
6. Best tips for restaurant-quality results
Dry the steak before searing: This helps produce a flavorful browned crust.
Char the corn: A little browning adds sweetness and smoky flavor.
Balance the dressing: Lemon juice cuts through the richness of steak, avocado, and cheese.
Add cheese at the end: This keeps its creamy texture and prevents it from overwhelming the other ingredients.
Assemble just before serving: The greens stay crisp and the avocado looks fresh.
Final result: A filling, colorful steak salad bowl with smoky corn, fresh vegetables, creamy blue cheese, and zesty dressing. The recipe is naturally nut-free as written, provided the ingredients and preparation environment are free from nut cross-contact.