Recipes

Wagyu Skirt Steak Grain Bowl with Corn, Avocado & Quinoa

by Clint Phelan

Prep Time: 15 Minutes

Total Time: 25 Minutes

Yield: 2 Servings

Intro

Every once in a while, a rancher’s gotta clean out the fridge and pretend it was all part of the plan. That’s how this bowl came to be. Had some leftover grilled Outside Skirt Steak, a scoop of quinoa from the night before, and whatever veggies hadn’t wilted into retirement. Tossed it all together and, well- turns out it’s downright delicious. Fancy enough for company, but honest enough for a Tuesday.

It’s hearty, fresh, and fills you up without puttin’ you in a food coma before chores. That arugula gives it a little kick, and the wagyu skirt steak reminds you that life’s still good.

Directions

Salt and pepper both sides of the Outside Skirt Steak and let it sit out till it’s feelin’ room temp and ready for the grill.

Grill it hot and fast- 2 to 3 minutes per side over high heat. Let it rest a few minutes, then slice thin across the grain, like you mean business.

Grill your corn directly on the grates until it’s got some good color. Slice the kernels off. (If using frozen, heat it in a skillet until toasty.)

Build your bowl in a nice lookin’ dish (or a chipped one, we ain’t judgin’), layer:

Quinoa

Arugula

Grilled steak slices

Corn

Radishes

Avocado

Dress it up with olive oil and a good squeeze of lime. Sprinkle some cheese if you’ve got it and maybe a dash of hot sauce if you're feelin’ bold.

Serve it proud.

Looks like somethin’ you’d see at a café in Austin, but eats like supper on the porch after a long day in the saddle.

Ingredients

For the bowl:

1 lb Wagyu outside skirt steak

Kosher salt & cracked black pepper

2 ears corn (or 1 cup frozen, thawed)

1/2 cup cooked quinoa

1/2 avocado, sliced

4–5 radishes, thinly sliced

1 cup arugula

Olive oil

Juice of 1 lime

Optional extras:

Crumbled feta or cotija

Hot sauce or creamy dressing (ranch, chipotle-lime, or somethin’ store-bought and sneaky)