Steak and Potato Street Corn Bowls

Steak and Potato Street Corn Bowls

For the Bowl:

1 flank steak

16 oz. mini creamer potatoes

1 onion

2 bell peppers

Olive oil

To season the potatoes and steak:

Olive oil

2 tbsp. chili powder

1/2 tbsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder

1 tsp. salt

1 tsp. pepper

For The Street Corn Salad:

1 1/2 cups corn

1/4 cup cilantro, chopped

3 tbsp. mayo

1/4 cups green onions, sliced

1 tbsp. lime juice

1/2 cup cotija/feta

1 tbsp. jalapeño minced

1/2 tsp. chili powder

Mix together the seasoning mix.  Season the steak with 1-2 tbsp. of seasoning. Let the steak sit out to come to room temperature for 30 to 60 minutes.

Slice the peppers and onions into strips and sauté them in olive oil in a cast iron skillet.  Sauté until they are soft, about 5-7 minutes.

Mix together all the ingredients for the street corn salad in a small bowl and set aside.

Microwave your mini creamer potatoes according to the package.  Coat the potatoes in olive oil and 2 tbsp. of seasoning.

Heat a cast iron pan on the stove.  Sear the flank for 4-5 minutes a side.  Cook it to medium rare, 130 degrees internal temperature.  Once it is cooked let it rest for 10 minutes under tented tin foil.  Slice the steak against the grain into strips.

In a shallow bowl add in your steak, potatoes, peppers and onions, and street corn salad.

Enjoy!

*I used Follow Your Heart Dairy Free Feta.*