Steak Bowls with Mashed Potatoes and Street-Style Corn

Ingredients

• 1 kg potatoes (for the mashed potatoes, peeled and cubed)
• 4 tbsp butter (divided for the mashed potatoes and steak)
• 4 garlic (cloves, minced and divided)
• 0.5 cup milk or cream (for the mashed potatoes)
• 680 g beef steak (cut into bite-size pieces (sirloin or ribeye))
• 1 tbsp Cajun seasoning
• 2 cup corn (kernels, fresh or frozen)
• 2 tbsp mayonnaise (for the corn)
• 0.25 cup cotija cheese (crumbled)
• aji verde (for serving (creamy green sauce))
• salt and pepper (to taste)

Steps

1. 1

   Boil the potatoes in salted water until tender. Drain and mash with the butter, minced garlic, and milk or cream until smooth and creamy.

2. 2

   Season the steak pieces generously with the Cajun seasoning, salt, and pepper.

3. 3

   In a large skillet over medium-high heat, melt the remaining butter with garlic. Add the steak and cook until browned and done to your desired level of doneness. Remove from the skillet.

4. 4

   In the same skillet, cook the corn until lightly browned. Toss with the mayonnaise and cotija cheese to create street-style corn.

5. 5

   To assemble the bowls, place a generous portion of mashed potatoes in the bottom.

6. 6

   Top with the garlic steak bites and a portion of the prepared corn.

7. 7

   Finish with a generous drizzle of homemade aji verde sauce before serving.

Notes

Aji verde sauce is typically made with cilantro, jalapeño, mayonnaise, and a splash of lime. If you do not have Cajun seasoning, you can use a blend of paprika, garlic powder, and cayenne pepper.

Nutrition per serving

• main course
• steak
• potatoes
• corn
• aji verde
• dinner
• high-protein