Chipotle Steak Street Corn Protein Bowl

Ingredients

• 1.5 lb NY strip or sirloin steak (Cut into bite-sized cubes; sirloin is the leaner option.)
• 1 tbsp Olive oil (For seasoning and searing the steak.)
• 1 tsp Chili powder (For the steak.)
• 1 tsp Smoked paprika (For the steak.)
• 1 tsp Garlic powder (For the steak.)
• 1 tsp Ground cumin (For the steak.)
• 1 lime Lime juice (Juice of 1 lime, for the steak.)
• Salt (To taste, for the steak.)
• Black pepper (To taste, for the steak.)
• 800 g Russet potatoes (Diced into bite-sized cubes.)
• 1 tbsp Olive oil (For the potatoes.)
• 1 tsp Garlic powder (For the potatoes.)
• 1 tsp Smoked paprika (For the potatoes.)
• Salt (To taste, for the potatoes.)
• Black pepper (To taste, for the potatoes.)
• 2 cup Corn (Canned or cooked corn; drained if canned.)
• 0.5 cup Non-fat Greek yogurt (For the street corn mix.)
• 2 tbsp Light mayonnaise (For the street corn mix.)
• 1 lime Lime juice (Juice of 1 lime, for the street corn mix.)
• 0.25 cup Cotija cheese (Crumbled.)
• 0.5 tsp Chili powder (For the street corn mix.)
• Salt (To taste, for the street corn mix.)
• 0.5 cup Non-fat Greek yogurt (For the crema.)
• 1 tbsp Light mayonnaise (For the crema.)
• 1 Chipotle pepper in adobo (For the crema.)
• 1 tsp Adobo sauce (For the crema.)
• 0.5 lime Lime juice (Juice of 1/2 lime, for the crema.)
• 1 clove Garlic (For the crema.)
• Fresh cilantro (A handful, for the crema.)
• Water (A splash, to thin the crema; amount as needed.)
• Salt (To taste, for the crema.)
• Pickled red onions (Optional topping.)
• Fresh cilantro (Optional topping.)
• Avocado (Optional, sliced.)
• Lime wedges (Optional topping, for serving.)

Steps

1. 1

   Dice the russet potatoes into evenly sized bite-sized cubes so they cook at the same rate. Preheat an air fryer to 400°F (the transcript specifies 390°F) and place the potatoes in the basket. Toss them with the olive oil, garlic powder, smoked paprika, salt, and black pepper.

2. 2

   Air-fry the seasoned potatoes for about 20 minutes, shaking the basket or tossing the potatoes halfway through. Continue until they are tender inside and crisp and golden on the outside.

3. 3

   While the potatoes cook, season the bite-sized steak cubes with the steak olive oil, chili powder, smoked paprika, garlic powder, cumin, lime juice, salt, and black pepper. Toss thoroughly so every piece is coated.

4. 4

   Heat a skillet over medium-high to high heat. Add the seasoned steak in a single layer, working in batches if necessary to avoid crowding. Sear until browned with a golden crust and cook to your preferred doneness.

5. 5

   Transfer the cooked steak to a plate and let it rest briefly while you prepare the other components. This helps the juices redistribute before serving.

6. 6

   Add the corn, non-fat Greek yogurt, light mayonnaise, lime juice, cotija cheese, chili powder, and salt to a bowl. Stir until the mixture is evenly combined and creamy.

7. 7

   Add the non-fat Greek yogurt, light mayonnaise, chipotle pepper in adobo, adobo sauce, lime juice, garlic, cilantro, and salt to a blender. Blend until completely smooth, adding a splash of water as needed until the crema reaches a pourable consistency.

8. 8

   Divide the crispy potatoes, creamy street corn, and rested steak equally among four bowls. Top with pickled red onions, fresh cilantro, avocado slices, and lime wedges if using.

9. 9

   Drizzle each bowl generously with the chipotle cilantro crema and serve immediately.

Notes

The post estimates approximately 565 calories, 51 g protein, 42 g carbohydrates, and 18 g fat per bowl, excluding or varying with optional toppings. For food safety, cook steak to the desired doneness using a reliable thermometer; USDA guidance for whole beef steaks is 145°F (63°C) with a 3-minute rest. Refrigerate meal-prepped bowls and crema promptly, keeping optional toppings separate where possible.

Nutrition per serving

• main
• high-protein
• meal-prep
• bowl
• air-fried
• skillet
• Mexican-inspired
• weight-loss-friendly