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Yucatecan-Inspired Steak & Corn Bowls

Juicy steak and rice meet Washington’s September corn, tomatoes, and peppers, with a zesty oregano-chili dressing for the adult and simple, separate components for the kids.

  • Total time: 45 min
  • Servings: 3 servings
  • Estimated total cost: $20
  • Calories per serving: 650 cal
  • Stovetop

Ingredients

  • Certified Angus Beef Tri Tip Steak
    1 lb, about 2 steaks, 3/4–1 inch thick $12.99
  • Simple Truth Organic Jasmine Rice
    3/4 cup dry (about 5 oz) $3.99
  • Fresh Sweet Corn on the Cob
    2 ears $1.25
  • Fresh Red Bell Pepper
    1 large $1.67
  • Fresh Roma Tomatoes
    1/2 lb $1.99
  • Organic Lime
    1 $1.50
  • Garlic
    1 small clove $1.29
  • Olive oil
    2 tablespoons
  • Fine table salt
    2 1/4 teaspoons
  • Dried oregano
    1/2 teaspoon
  • Ground cumin
    1/4 teaspoon
  • Ground chipotle chili
    1/8 teaspoon
  • Bodega Catena Malbec Red Wine
    1 bottle $21.99

Instructions

  1. Pat 1 lb tri-tip steaks dry and season all over with 1 teaspoon fine table salt. Leave them to season while you start the rice and prepare the vegetables.

  2. Rinse 3/4 cup dry jasmine rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine table salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes. Fluff before serving; prepare the other components while it cooks.

  3. Husk 2 ears corn and cut the kernels from the cobs. Core and dice 1 large red bell pepper. Dice 1/2 lb Roma tomatoes and put them in a separate bowl with 1/4 teaspoon fine table salt.

  4. Make the adult's dressing by combining the following in a small bowl:

    • Finely grated zest and juice of 1 lime
    • 1 small garlic clove, finely grated
    • 1 tablespoon olive oil
    • 1/2 teaspoon dried oregano, crushed between your fingers
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon ground chipotle chili

    Keep this dressing separate from the kids' portions.

  5. Heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 teaspoon olive oil and the seasoned steaks. Cook for 10–14 minutes total, turning every few minutes, until the center reaches 130°F. Transfer to a cutting board and rest for 8 minutes while you cook the vegetables.

  6. Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the prepared corn and pepper with 3/4 teaspoon fine table salt. Cook for 7–9 minutes, stirring occasionally, until tender and lightly browned.

  7. Slice the rested steak thinly across the grain, cutting the kids' shares into manageable bites. Build the adult's bowl with rice, steak, and about half the corn-pepper mixture and tomatoes; spoon the citrus-oregano dressing over it. Divide the other components between the kids' plates, keeping steak, rice, vegetables, and tomatoes separate.

Want more detail? See the temperature guide.

Drink pairing: A Malbec complements the seared steak and smoky chili, while lime sparkling water suits the whole table.

Wine picks:

  • Bodega Catena Malbec Red Wine $21.99 1 bottle
  • Waterbrook Malbec Washington Red Wine $12.99 1 bottle

Why it works: The smoky, seared tri-tip and chipotle-cumin dressing call for a fruit-forward Malbec with enough structure for the beef. Catena adds polished depth for the adult bowl, while Waterbrook’s Washington bottling offers juicy acidity and a regional, approachable match for the sweet corn, tomato, and lime.

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You asked

Was that in the directions? Do I salt or season the corn and peppers?

Careme

Yes—it was in step 6. The original directions call for cooking the corn and diced pepper in 2 teaspoons olive oil with ¾ teaspoon fine table salt for 7–9 minutes, until tender and lightly browned. If you’re using Diamond Crystal kosher salt, that’s about 1½–1⅔ teaspoons. You can start with less and adjust to taste. Doubling the steak doesn’t mean doubling the vegetable seasoning unless you doubled the vegetables too. Keep their seasoning simple for the kids; add the citrus-oregano-chili dressing to the adult’s bowl afterward.

You asked

Do I cook the corn and peppers?

Careme

Yes—cook both the corn and peppers; keep the tomatoes raw. Cut the kernels off the cobs and dice the pepper. Heat 2 teaspoons olive oil in a skillet over medium heat, then cook them for 7–9 minutes, stirring occasionally, until tender and lightly browned. Season with salt to taste. You can do this while the grilled steaks rest. Keep the kids’ vegetables separate and add the citrus-oregano dressing only to the adult’s bowl.

You asked

Can I grill the steaks?

Careme

Yes—tri-tip steaks grill well. - Preheat the grill to medium-high, about 450°F, with a cooler zone available. - Pat the dry-brined steaks dry and lightly coat with oil. Don’t add more salt. - For ¾–1-inch-thick steaks, grill roughly 4–6 minutes per side, lid closed between turns. Move to the cooler zone if they char before the center is ready. - Use a thermometer rather than time alone. For food safety, especially for the kids, reach 145°F internally, then rest at least 3 minutes; a 5–8-minute rest works well. - Slice thinly across the grain. Add the citrus-oregano dressing only to the adult’s portion afterward. Two pounds won’t take longer if the steaks are the same thickness and aren’t crowded.

You asked

What if I am using diamond crystal salt on two lbs

Careme

For 2 lb of steak, use about 4¼ teaspoons Diamond Crystal kosher salt (1 tablespoon plus 1¼ teaspoons), or 12 grams by weight. Salt evenly on all sides, then refrigerate uncovered on a rack over a tray for the 10 hours. Pat dry before searing—don’t rinse or add more salt before cooking.

You asked

Can I salt the steaks 10 hours ahead?

Careme

Yes—10 hours ahead works well as a dry brine. - Use the recipe’s 1 teaspoon fine table salt for the 1 lb of steak; don’t add another dose before cooking. - Refrigerate the salted steaks uncovered on a rack over a tray, on the bottom shelf, at 40°F or below. - Before cooking, pat away any surface moisture. Don’t rinse. This gives the salt time to season the meat more deeply and helps the surface brown nicely.

Recipe score: 9/10

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