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Loaded Street Corn Steak & Crispy Potato Bowl
Prep
cook
total
Ingredients
🥔 Crispy Potatoes
- 4 russet potatoes, peeled and diced small
- Olive oil for drizzle
- Spanglish Asadero All Purpose and Spaglish Asadero Taco seasonings to taste
🥩 For the steak
- 1-1/2 lbs of skirt steak (ribeye works well too)
- Juice of 1 orange
- Juice of 1 lime
- 2 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 3 tbsp Spanglish Asadero Carne Asada seasoning
🌽 Street Corn
- 2 cups corn kernels
- 1 jalapeño, diced
- 1/4 red onion, diced
- 1 tbsp cilantro
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 lime, juiced
- 1/4 cup cotija cheese
- 1 tbsp Spanglish Asadero Garlic and Lime
- 1 tbsp Spanglish Asadero All Purpose
Directions
🥔 Crispy Potatoes
- Peel and dice 4 russet potatoes
- Add to a baking sheet, drizzle olive oil, and Spanglish Asadero All Purpose and Taco seasonings. Just shake it until your potatoes are a different color and mix.
- Bake at 425°F for 25 minutes or until crispy.
🥩 For the steak
- Cut steak into small pieces.
- Add steak to bowl with the orange juice, lime juice, Worcestershire sauce, minced garlic, Spanglish Asadero Carne Asada seasoning. Mix well & 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.
🌽 For the street corn
- In a bowl mix together:
corn kernels, jalapeño, red onion, cilantro, mayo, sour cream, lime juice, cotija cheese, Spanglish Asadero Garlic and Lime and Spanglish Asadero All Purpose
Build bowl with crispy potatoes, juicy steak, street corn, and top with extra cilantro, cotija, and your favorite hot sauce!
