Taco Bowl
Really, taco bowls can be whatever you want them to be. The basic formula is rice, beans, meat, and veg with optional sour cream or grated cheese.
This one is vibrant, colorful, and packed with flavor. In our opinion, the pickled corn and black bean salsa is the hero of this bowl. It's tangy, zesty, and really addictive, especially when combined with tender slices of marinated skirt steak, avocado, and a dollop of sour cream.
Make this bowl your own. It would be extra delicious with a tomato rice base or with chili lime grilled fish instead of steak.
Ingredients 17
For The Salad
2 cobs corn, kernels removed
1 bunch coriander, leaves picked and stems finely sliced
2 red chillis, small, finely sliced
1⁄2 cup white wine vinegar
2 tbsp sugar
2 tsp salt
1 can black beans, drained and rinsed
1 punnet cherry tomatoes, halved
1 clove garlic, finely grated or minced
1 lime, juiced
3 tbsp olive oil
For The Skirt Steak
800 g skirt steak
3 tbsp olive oil
1 lime, juiced
1⁄4 tsp salt
1⁄4 tsp pepper
To Serve
1 1⁄3 cups rice, of your choice, cooked
1 avocado, sliced
1⁄2 cup cheddar, grated
150 g sour cream
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Method 10
For The Salad
Start by quick pickling the for the salad. Cut the corn kernels from the cob and put in a medium bowl. Pick the , put them in a small bowl or container and pop into the fridge to avoid them wilting. Remove the coriander roots, wash the stems well, then finely slice and add to the bowl with the corn. Finely slice the and add to the bowl, then mix everything together.
To make the pickling liquid, combine the white wine vinegar, sugar, salt and one cup of water in a small saucepan. Bring to a boil, pour mixture over the corn mix then set aside to pickle.
Meanwhile, drain and rinse the . Halve the . Finely grate or mince the . Cut the in half.
For the dressing, add 2 tablespoons of the corn pickling liquid to a big bowl. Add the and , squeeze in the , and mix well to combine. Season with salt and pepper. Add the , toss to coat, and set aside to marinate in the dressing.
Once the pickled corn has cooled down, drain and add them to the along with the and . Mix everything well and season to taste with salt and pepper.
For The Steak
To marinate the steak, mix the , , , and in a large shallow bowl. Coat the on both sides with the marinade.
Heat a griddle pan or BBQ over medium-high heat. Brush with a little bit of to prevent sticking, and cook the steak for 3 to 5 minutes on each side, until cooked to your liking. Set aside on a plate and let it rest for at least 10 minutes.
To Assemble The Bowl
Cook the according to the packet instructions. Cut in half, remove the seed and peel, and slice into strips.
Once the steak has rested, use a sharp knife to slice it against the grain into thin strips. To identify the grain, look for the lines of muscle fibers running through the meat and cut across them to ensure the meat is tender.
Divide , pickled corn salad, and steak between bowls. Top with slices, grated , and a generous dollop of .
Clove Kitchen's tips
The pickled corn and black bean salsa lasts really well in the fridge. So, if you have leftovers, you're winning. It's delicious with toast and a fried egg, on a wrap with some grilled chicken, or as a side with some grilled halloumi.
