Steak & Queso Street Corn Bowl

Ingredients

• 1.5 lb Sirloin steak (Cut into bite-size pieces)
• 1 tbsp Olive or avocado oil (For the steak; author gives either option)
• 1 tsp Chili powder (For the steak)
• 1 tsp Garlic powder (For the steak)
• 1 tsp Smoked paprika (For the steak)
• 0.5 tsp Cumin (For the steak)
• Salt (To taste; for the steak)
• Black pepper (To taste; for the steak)
• 0.5 Lime juice (Juice of ½ lime; for the steak)
• 800 g Russet or Yukon gold potatoes (Diced)
• 1 tbsp Olive or avocado oil (For the potatoes; author gives either option)
• 1 tsp Garlic powder (For the potatoes)
• 1 tsp Paprika (For the potatoes)
• Salt (To taste; for the potatoes)
• Black pepper (To taste; for the potatoes)
• 2 cup Corn (For the street corn)
• 0.333 cup Nonfat Greek yogurt (For the street corn)
• 1 tbsp Light mayonnaise (For the street corn)
• 0.25 cup Cotija cheese (For the street corn)
• 1 Lime juice (Juice of 1 lime; for the street corn)
• 1 tsp Chili powder (For the street corn)
• Salt (To taste; for the street corn)
• Cilantro (Chopped, optional; used as green garnish)
• 1 cup Low-fat cottage cheese (For the queso)
• 0.5 cup Reduced-fat shredded cheddar (For the queso)
• 0.25 cup Fairlife 2% milk (For the queso)
• 2 tbsp Green chiles (Diced; for the queso)
• 0.5 tsp Garlic powder (For the queso)
• 0.5 tsp Chili powder (For the queso)
• Salt (To taste; for the queso)
• 1 tbsp Nutritional yeast (For the queso)
• Honey (Optional steak glaze; amount unspecified)
• Broth (Optional steak glaze; amount unspecified)

Steps

1. 1

   Dice the potatoes into bite-size cubes.

2. 2

   Toss the diced potatoes with the listed potato oil, salt, pepper, garlic powder, and paprika. Transfer them to an air fryer and cook; the transcript refers to a time and temperature but does not provide either value.

3. 3

   While the potatoes cook, season the bite-size steak pieces with chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Add the juice of ½ lime and let the steak marinate for a few minutes.

4. 4

   Put the corn, Greek yogurt, light mayonnaise, cotija, juice of 1 lime, chili powder, and salt in a bowl. Mix until well combined. Add chopped cilantro if desired.

5. 5

   Heat a pan until very hot and add the steak. Cook, turning or stirring as needed, until cooked to your liking.

6. 6

   For an optional glaze, remove the steak from the pan, then make a glaze with honey and broth in the pan. Let the steak coat and gloss in the sauce. The source gives no quantities or further method for the glaze.

7. 7

   Add the cottage cheese, shredded cheddar, milk, diced green chiles, garlic powder, chili powder, salt, and nutritional yeast to a blender. Blend until smooth.

8. 8

   Divide the potatoes, steak, street corn, and queso into four equal servings. Top with green garnish if desired.

Notes

The transcript omits the air-fryer temperature and cooking time despite referring to them; follow your appliance's suitable settings. The optional honey-and-broth glaze has no quantities. The post lists macros per bowl as 705 calories, 60 g protein, 56 g carbs, and 28 g fat.

Nutrition per serving

• high-protein
• weight-loss-friendly
• air-fried
• bowl
• Mexican-inspired
• dinner