Chipotle Steak Street Corn Protein Bowl

gluten-free ⓘ

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1.5 lbs NY or sirloin steak (for a leaner option) , cut into bite-sized cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Juice of 1 lime
• Salt & pepper to taste
• Salt & pepper to taste
• 800g russet potatoes, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & pepper
• Salt & pepper
• 2 cups corn
• ½ cup non-fat Greek yogurt
• 2 tbsp light mayo
• Juice of 1 lime
• ¼ cup cotija cheese
• ½ tsp chili powder
• Salt to taste
• ½ cup non-fat Greek yogurt
• 1 tbsp light mayo
• 1 chipotle pepper in adobo
• 1 tsp adobo sauce
• Juice of ½ lime
• 1 garlic clove
• Handful fresh cilantro
• Splash of water to thin
• Salt to taste
• Pickled red onions
• Fresh cilantro
• Avocado slices
• Extra lime wedges

Instructions

1. Coat the diced potatoes in olive oil and seasonings, then air fry at 400°F until they are golden and crispy.
2. Combine the steak cubes with the specified seasonings and lime juice, then sear in a hot skillet until browned and cooked to the desired level of doneness.
3. Stir together the corn, Greek yogurt, light mayo, lime juice, cotija cheese, chili powder, and salt until the mixture is creamy.
4. Place all crema ingredients into a blender and process until the mixture is smooth, adding water if necessary to reach the desired consistency.
5. Assemble the bowls by layering the potatoes, street corn mix, and steak, then top with pickled onions, avocado, fresh cilantro, and a drizzle of the chipotle cilantro crema.