Loaded Street Corn Steak & Crispy Potato Bowl
This Loaded Street Corn Steak & Crispy Potato Bowl brings together three bold favorites in one hearty, satisfying dish. Crispy roasted potatoes seasoned with Spanglish Asadero All Purpose and Taco Seasonings are topped with juicy, marinated steak seasoned with Spanglish Asadero Carne Asada Seasoning, then finished with a creamy, tangy street corn salad seasoned with Spanglish Asadero Garlic & Lime and All Purpose Seasonings.
Finished with extra cotija, fresh cilantro, and your favorite hot sauce, this loaded bowl delivers big, bold flavor in every forkful — perfect for a filling lunch, dinner, or meal prep favorite.
This Loaded Street Corn Steak & Crispy Potato Bowl brings together three bold favorites in one hearty, satisfying dish. Crispy roasted potatoes seasoned with Spanglish Asadero All Purpose and Taco Seasonings are topped with juicy, marinated steak seasoned with Spanglish Asadero Carne Asada Seasoning, then finished with a creamy, tangy street corn salad seasoned with Spanglish Asadero Garlic & Lime and All Purpose Seasonings.
Finished with extra cotija, fresh cilantro, and your favorite hot sauce, this loaded bowl delivers big, bold flavor in every forkful — perfect for a filling lunch, dinner, or meal prep favorite.
Ingredients
Crispy Potatoes:
4 russet potatoes, peeled and diced
Olive oil for drizzle
For the steak:
1½ lb of skirt steak
Juice of 1 orange
Juice of 1 lime
2 Tbsp Worcestershire sauce
1 Tbsp minced garlic
Street Corn:
2 Cups corn kernels
1 jalapeño, diced
¼ red onion, diced
1 Tbsp cilantro
¼ Cup mayo
1¼ Cup sour cream
½ lime, juiced
¼ Cup cotija cheese
Instructions
Peel and dice the russet potatoes. Add to a baking sheet, drizzle with olive oil, and season with Spanglish Asadero All Purpose and Taco seasonings, tossing until evenly coated.
Bake at 425°F for 25 minutes, or until crispy.
Cut the steak into small pieces. Add to a bowl with the orange juice, lime juice, Worcestershire sauce, minced garlic, and Spanglish Asadero Carne Asada seasoning. Mix well and marinate for 20 minutes.
Cook on medium-high heat for 2–3 minutes per side. Once done, remove from heat to stop cooking and set aside.
In a bowl, mix together the corn kernels, jalapeño, red onion, cilantro, mayo, sour cream, lime juice, cotija cheese, Spanglish Asadero Garlic & Lime seasoning, and Spanglish Asadero All Purpose seasoning.
Build the bowl with the crispy potatoes, juicy steak, and street corn, then top with extra cilantro, cotija, and your favorite hot sauce.
