Steak Bowl with Crispy Smashed Potatoes & Corn Salad

This Steak Bowl with Crispy Smashed Potatoes and Corn Salad is an easy, high-protein dinner packed with fresh ingredients and plenty of flavor. Juicy grilled steak is paired with crispy smashed potatoes and a fresh corn, avocado, cucumber, and tomato salad for a balanced meal that comes together with simple ingredients.

I used a NY strip for this recipe, but you can use your favorite cut of steak. The potatoes are boiled until tender, smashed, and broiled until golden and crispy, while the creamy avocado dressing doubles as the base for the fresh corn salad.

It’s an easy weeknight dinner that feels a little more special than your average steak and potatoes.

Why You’ll Love This Steak Bowl

High in protein: A hearty serving of grilled steak makes this a filling, protein-packed meal.
Easy to customize: Use your favorite cut of steak or swap in your favorite vegetables.
Crispy potatoes: Boiling and smashing the potatoes before broiling gives them crispy edges and fluffy centers.
Fresh and flavorful: The avocado, balsamic, and fresh vegetables add brightness to the steak and potatoes.
Great for meal prep: Prepare the components ahead of time and assemble when you’re ready to eat.

Ingredients

For the Steak Bowls

1 cut of steak of your choice — I used a NY strip
3 cups small potatoes
1 can corn, drained
1/4 cup cucumber, sliced
1/4 cup cherry tomatoes, quartered
1 avocado
1/4 cup red onion, diced
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper, to taste

How to Make Steak Bowls

1. Prepare the Steak

Season your steak generously with salt and pepper and let it sit at room temperature for 30–45 minutes before cooking. Allowing the steak to come closer to room temperature helps it cook more evenly.

2. Make the Crispy Smashed Potatoes

Place the potatoes in a pot of water and boil for approximately 20–25 minutes, or until they are fork tender.

Drain the potatoes and transfer them to a baking sheet. Using the bottom of a glass, gently smash each potato until flattened.

Drizzle with olive oil and season with salt and pepper.

Broil on high for 5–10 minutes, watching closely, until the potatoes reach your preferred level of crispiness.

3. Grill the Steak

Preheat your grill to medium-high heat.

Grill the steak for approximately 3–6 minutes per side, depending on the thickness of your steak and your preferred level of doneness.

I cooked mine to an internal temperature of 130°F for medium-rare. Use a meat thermometer to cook the steak to your preferred temperature.

Remove the steak from the grill and let it rest for 15 minutes before slicing. Slice the steak thinly against the grain for the most tender bite.

4. Make the Corn Salad

Add the avocado to a bowl and mash until mostly smooth.

Add the olive oil and balsamic vinegar and whisk together to create a simple avocado dressing.

Add the corn, cucumber, cherry tomatoes, and red onion. Season with salt and pepper and gently mix until everything is well combined.

5. Assemble the Steak Bowls

Add a serving of crispy smashed potatoes to each bowl. Top with sliced steak and a generous scoop of the corn salad.

Serve immediately and enjoy!

Tips for the Best Steak Bowl

Let your steak rest before cooking. Giving the steak 30–45 minutes at room temperature helps it cook more evenly.

Don’t skip the steak rest after cooking. Letting it rest for about 15 minutes allows the juices to redistribute before slicing.

Slice against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This makes the steak noticeably more tender.

Watch the potatoes under the broiler. They can go from perfectly crispy to burnt quickly, so keep an eye on them during the final few minutes.

Use a meat thermometer. Cooking time will vary depending on the cut and thickness of your steak. Temperature is the best way to get your preferred level of doneness.

Steak Bowl Variations

There are plenty of ways to customize this bowl based on what you have on hand.

Swap the NY strip for sirloin, ribeye, flank steak, or another favorite cut.
Add black beans for extra protein and fiber.
Add jalapeño or red pepper flakes for some heat.
Swap the cucumber for bell pepper.
Add fresh cilantro or green onion to the corn salad.
Use sweet potatoes instead of small potatoes for a different flavor.

Frequently Asked Questions

What cut of steak is best for a steak bowl?

You can use almost any steak you enjoy. NY strip, sirloin, ribeye, and flank steak are all great options. I used a NY strip because it provides a good balance of tenderness and flavor.

What temperature should I cook my steak to?

For medium-rare, cook the steak to approximately 130°F. If you prefer your steak more or less done, adjust the final internal temperature accordingly.

Can I make the potatoes ahead of time?

Yes. You can boil and smash the potatoes ahead of time and store them in the refrigerator. When you’re ready to eat, season and broil them until crispy.

Can I meal prep these steak bowls?

Yes. Prepare the steak, potatoes, and corn salad separately and store them in the refrigerator. For the best texture, reheat the potatoes and steak separately before assembling the bowls.