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Corn steak bowl

Category Main courses

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  • 1h 25 minutes
  1. 2 beefsteaks (approx. 300 g each, approx. 3 cm thick)
  2. 1 avocado
  3. 1 red bell pepper
  4. 2 spring onion
  5. 500 g precooked corncobs
  6. 3 tbs peanut oil
  7. 200 g greek yogurt
  8. 50 g grated Parmesan
  9. 50 ml milk
  10. salt, pepper
  11. 5 tbs Smokey Maple Glaze
  12. 600 g cooked grains (e.g., quinoa, rice, or millet)

1. Remove the beefsteaks from the fridge approx. 30 minutes before preparation.

2. Halve the avocado, remove the pit and the flesh of the fruit from the skin, and cut into slices.

3. Clean and finely cut the bell pepper and spring onion. Brush the corncobs with peanut oil.

4. Heat the pan on highest level up to the roasting window, switch to a low level, place the corncobs in the pan, cover with the lid and roast the cobs for approx. 5 minutes in total, turning 2–3 times. Remove the corncobs.

5. Dab the beefsteaks dry with paper towel. Switch the hob to a medium level, place the steaks in the pan and roast uncovered until the meat is easy to remove from the bottom of the pan slightly.

6. Turn the steaks and roast the other side until the meat is easy to remove from the bottom of the pan again. Cover with the lid, place the pan on a heat-resistant surface and let it rest for approx. 5 minutes.

7. Stir the yogurt with the Parmesan and milk and season to taste with salt and pepper.

8. Put the pan with the steaks back on the hob, brush both sides with the Smokey Maple Glaze, cover again and let rest for approx. 3 minutes.

9. Cut the corn kernels off the cob, cut the steaks into strips, plate both with the grains, bell pepper, spring onion and avocado and drizzle with the yogurt sauce.


  • Even with conventional grilling when you glaze, the steaks are always grilled first until done and then removed from the grill so that the flavor can fully develop and so that ingredients such as maple syrup or honey cannot burn.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

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