3Air fry potatoes at 390-400°F for 20 minutes until crispy and golden.
4Season cut up steak with salt, pepper, garlic, chili powder, smoked paprika, cumin, and lime juice.
5Toss steak into a medium high heat pan or hot skillet until you get a nice beautiful golden brown crust and cooked to your liking.
6While the steak rests, add corn, non-fat Greek yogurt, light mayo, lime juice, cotija cheese, chili powder, and salt into a bowl.
7Mix the street corn ingredients until nice and combined and creamy.
8Add non-fat Greek yogurt, light mayo, chipotle pepper in adobo, adobo sauce, lime juice, garlic clove, fresh cilantro, and a splash of water to a blender.
9Blend until nice and smooth to get a delicious high protein chipotle style sauce.
10Divide everything into four equal servings.
11Build your bowls with potatoes, street corn, steak, pickled onions, avocado, and a generous drizzle of the chipotle cilantro crema.
Ingredients
1.5 lbs NY or sirloin steak, cut into bite-sized cubes
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 juice of lime
to taste Salt
to taste pepper
800 g russet potatoes, diced
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
to taste Salt
to taste pepper
2 cups corn
0.5 cup non-fat Greek yogurt
2 tbsp light mayo
1 juice of lime
0.25 cup cotija cheese
0.5 tsp chili powder
to taste Salt
0.5 cup non-fat Greek yogurt
1 tbsp light mayo
1 chipotle pepper in adobo
1 tsp adobo sauce
0.5 juice of lime
1 garlic clove
1 Handful fresh cilantro
1 Splash of water to thin
to taste Salt
Pickled red onions
Fresh cilantro
Avocado slices
Extra lime wedges
Equipment
air fryermedium high heat panbowlblenderskillet
Chipotle Steak Street Corn Protein Bowl | Clip Recipe