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These Steak Bowls start with a bed of buttery, garlic-infused mashed potatoes, piled high with juicy Cajun garlic-butter steak bites and crisp street corn. A generous drizzle of homemade aji verde adds a bright, tangy kick that cuts through all that steak-and-potatoes richness.
Behind This Steak Bowl Recipe
Steak and potatoes is one of our staple special dinners at home, so I’m always looking for ways to change it up without losing what we love about it. Recently, my husband and I went to a Peruvian restaurant where we basically wanted to pour the aji verde sauce on everything. I couldn’t stop thinking about it afterward and knew I needed to make something at home built around it.
These Steak Bowls ended up being exactly that. I swapped our usual potato side for a creamy mashed potato base, added Cajun garlic butter steak bites and my creamy street corn, then drizzled that bright, herby aji verde all over the top.
It’s still steak-and-potatoes comfort food at heart, but the sweet, creamy street corn and tangy aji verde completely transform it.
Tips From My Kitchen
- Cut the steak into evenly sized pieces. Aim for roughly 1½-inch pieces when possible. If some are significantly smaller, they’ll be well-done before your larger pieces reach temperature.
- Don’t crowd the skillet. Two pounds of steak is a lot for one pan. Cook the steak bites in batches if necessary so they actually sear instead of steaming in their own juices.
- Avocado oil is ideal for searing. Its high smoke point makes it a better choice than extra-virgin olive oil for the hot skillet we’re using to develop a crust on the steak.
- Let the steak sit. Once those steak bites hit the skillet, resist the urge to constantly move them around. Leaving them undisturbed is how you develop that gorgeous golden-brown exterior.
- Add the garlic butter toward the end. Butter and fresh garlic can burn at the temperature needed to sear steak. Sear first, then lower the heat and add them.
- Start checking your steak early. Steak bites cook much faster than a whole steak. An instant-read thermometer is far more reliable than cooking strictly by time.
- Add the half-and-half gradually. Start the potatoes with 1 cup and add more until they’re as creamy as you like them. You may not need the entire additional 1/2 cup.
- Make the cold components ahead. Both the street corn and aji verde are perfect candidates for prepping earlier in the day or the day before.
Ingredients You’ll Need & Why
There are four components to these Steak Bowls, but the street corn and aji verde can be prepared ahead so you’re really only cooking the steak and mashed potatoes at dinnertime.
Beef Tenderloin: This is my go-to for these steak bites because it’s exceptionally tender and cooks quickly. I’ve also personally made these bowls with ribeye and sirloin, and both are delicious. Ribeye brings more marbling and richness, while sirloin is a great less-expensive everyday option.
Cajun Seasoning + Avocado Oil: Cajun seasoning gives the steak a savory, lightly spicy crust. Avocado oil handles the high heat of the skillet without burning as easily as lower-smoke-point oils.
Butter + Garlic: Added after the steak has developed its crust so the butter and garlic don’t burn. Tossing the bites in garlic butter at the very end gives them another layer of flavor.
Potatoes + Half-and-Half: Three pounds of potatoes create the creamy base for our bowls. Warm half-and-half and butter make them rich and smooth without overpowering everything we’re piling on top.
Prepared Street Corn Salad: My creamy street corn adds sweetness, acidity and texture to the bowls. You can prepare it the same day or make it ahead and keep it chilled until dinner.
Greek Yogurt + Mayonnaise: The creamy base for our easy aji verde. Greek yogurt keeps it tangy while a little mayo adds richness.
Pickled Jalapeños + Lime: Mild pickled jalapeños provide manageable heat and acidity, while their brine and fresh lime juice brighten the entire sauce.
Cilantro + Green Onion + Garlic: These are responsible for that vibrant, fresh, savory flavor in the aji verde.
Cotija Cheese: Just a small amount adds salty, savory depth to the sauce. Parmesan works well if that’s what you have.
How to Make Steak Bowls
There are a few components happening at once, but I’ve ordered the steps so you can make these efficiently. Get the cold components ready first, start the potatoes, and then cook the steak while the potatoes boil.
Make the Aji Verde
Add the Greek yogurt, mayonnaise, pickled jalapeños and a splash of their brine, lime juice, green onions, garlic, cilantro and Cotija to a blender.
Blend until smooth and creamy. Season with salt and pepper, then taste. Add a little more lime, jalapeño brine or seasoning until it’s exactly where you want it.
Set aside in the refrigerator while you prepare the bowls.
Prepare the Street Corn
Prepare your Street Corn Salad and refrigerate it until you’re ready to assemble the bowls.
This is an especially easy component to make the day before, which makes dinner much faster.
Start the Mashed Potatoes
Peel the potatoes and cut them into roughly 1½–2-inch pieces. Place them in a large pot and cover with about an inch of cold water.
Season the water generously with salt, bring it to a boil and cook uncovered for about 15 minutes, or until the potatoes are completely fork-tender.
While they’re boiling, move on to the steak.
Sear the Steak Bites
Trim away excess fat or silver skin and cut the steak into roughly 1½-inch pieces. Drizzle with avocado oil and generously coat with Cajun seasoning.
Heat additional avocado oil in a cast-iron or heavy skillet over medium-high heat. Once the skillet is hot, add the steak in a single layer, working in batches if necessary.
Leave the pieces undisturbed for about 2 minutes to develop a deep golden crust. Flip and continue cooking for about another minute.
Finish with Garlic Butter
Reduce the heat to low and move the steak toward one side of the skillet.
Add the butter and minced garlic to the open side. Let the garlic cook briefly until fragrant, then toss the steak bites through the garlic butter until glossy and coated on all sides.
Continue cooking only until the steak reaches your preferred doneness. Transfer immediately to a bowl and tent loosely with foil.
Finish the Mashed Potatoes
Once the potatoes are fork-tender, drain them thoroughly.
Return the empty pot to medium-low heat and add the butter and 1 cup of half-and-half. Heat just until the butter melts without allowing the mixture to boil, then whisk in the garlic powder.
Return the potatoes to the pot and mash until smooth. Gradually add up to another 1/2 cup of half-and-half until they reach your preferred consistency.
Season generously with salt and black pepper, tasting and adjusting as necessary.
Assemble the Steak Bowls
Spoon a generous serving of warm mashed potatoes into each bowl and smooth them across the bottom.
Pile the Cajun garlic butter steak bites over the potatoes, followed by a generous scoop of chilled street corn.
Finish everything with plenty of creamy aji verde and serve immediately.
How to Cook Perfect Steak Bites
Steak bites cook much faster than a whole steak, which means a beautiful medium-rare piece can become well-done surprisingly quickly. Cooking time is useful as a starting point, but an instant-read thermometer is the best way to know when they’re ready.
Try to cut the steak into evenly sized pieces, around 1½ inches. Larger pieces give you a little more breathing room to develop a great crust before the center overcooks.
For the best sear, your skillet should be hot before the steak goes in and the pieces need some breathing room. If two pounds of steak won’t comfortably fit in one layer, cook it in batches. Overcrowding traps moisture and causes the steak to steam instead of sear.
Once you’ve developed that crust, lower the heat before adding the butter and garlic. The residual heat is plenty to finish cooking the steak while the garlic butter coats every side.
Steak Bite Temperature Guide
Insert an instant-read thermometer into the center of one of the largest steak bites. Because the pieces are small, inserting the probe through the side can make it easier to hit the center.
| Doneness | Approximate Final Temperature |
|---|---|
| Rare | 125–130°F |
| Medium-Rare | 130–135°F |
| Medium | 135–145°F |
| Medium-Well | 145–155°F |
| Well-Done | 155°F+ |
Remember that steak continues cooking after it leaves the skillet, so start checking a few degrees before your desired final temperature. If some pieces are smaller than others, you can remove those individually as they finish.
More Recipes to Try
If steak and potatoes is your kind of comfort food too, there are plenty more ways to change it up. My Steak Tortellini pairs tender steak with cheesy pasta for another hearty dinner, while Garlic Butter Steak Bites are perfect when you’re craving steak.
For more steak-and-potatoes combinations, try my Loaded Baked Potato with Steak, piled high with all the good stuff, or Cowboy Butter Steak and Potatoes for a buttery, herb-packed spin on the classic pairing. And my Alfredo Steak and Potatoes takes things firmly into creamy comfort-food territory.
Have you tried these Steak Bowls? If so, I’d love to hear what you thought! Leave a comment below with your questions or feedback. Your reviews help other readers in the Bad Batch Baking community decide what to make next.
Be sure to tag me @BadBatchBaking on social media using #badbatchbaking so I can see what you’re cooking!
Steak Bowls Recipe with Mashed Potatoes & Street Corn
Ingredients
- 4 cups Prepared Street Corn
Aji Verde Sauce
- 3/4 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 1/3 cup mild pickled nacho jalapeños plus a splash of brine
- Juice of 1 lime
- 2 green onions or 2 tablespoons finely chopped red onion
- 2 small garlic cloves
- 1 cup packed fresh cilantro
- 1 ounce Cotija cheese about 4 tablespoons finely crumbled, or Parmesan
- Salt and black pepper to taste
Mashed Potatoes
- 3-4 pounds potatoes peeled and cut into 1½–2-inch pieces
- 1 tablespoon salt for the cooking water
- 5 tablespoons butter
- 1-1 1/2 cups half-and-half divided
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Cajun Garlic Butter Steak Bites
- 2 pounds beef tenderloin ribeye or sirloin
- 2 tablespoons avocado oil for coating
- Cajun seasoning enough to generously coat steak
- 1-2 tablespoons avocado oil for searing
- 2 tablespoons butter
- 1 tablespoon minced garlic
Instructions
- Prepare the street corn. Prepare the Street Corn Salad according to the recipe and refrigerate until you're ready to assemble the bowls. This can be done a day ahead.
- Make the aji verde. Add the Greek yogurt, mayonnaise, pickled jalapeños and a splash of brine, lime juice, green onions, garlic, cilantro and Cotija to a blender. Blend until smooth. Season with salt and pepper and adjust the lime or jalapeño brine to taste. Refrigerate until serving.
- Start the potatoes. Place the peeled, cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a boil and cook uncovered for about 15 minutes, or until completely fork-tender.
- Prepare the steak. Meanwhile, trim excess fat or silver skin from the steak and cut it into roughly 1½-inch pieces. Drizzle with 2 tablespoons avocado oil and generously coat with Cajun seasoning.
- Sear the steak. Heat 1–2 tablespoons avocado oil in a large cast-iron or heavy skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary. Cook undisturbed for about 2 minutes or until deeply golden. Flip and cook for about 1 minute more.
- Add the garlic butter. Reduce the heat to low and move the steak to one side. Add 2 tablespoons butter and the minced garlic to the skillet. Cook briefly until fragrant, then toss the steak in the garlic butter. Continue cooking just until your preferred internal temperature is reached. Transfer to a bowl and tent loosely with foil.
- Finish the potatoes. Drain the fork-tender potatoes thoroughly. In the empty pot, combine 5 tablespoons butter with 1 cup half-and-half over medium-low heat. Warm just until the butter melts without boiling, then whisk in the garlic powder.
- Mash. Return the potatoes to the pot and mash to your preferred consistency. Gradually add up to the remaining 1/2 cup half-and-half as needed. Season with salt and black pepper to taste.
- Assemble. Divide the warm mashed potatoes among four bowls. Top with the Cajun garlic butter steak bites and prepared street corn. Generously drizzle with aji verde and serve immediately.
Notes
- Steak: Tenderloin is my go-to, but I’ve personally made these bowls with ribeye and sirloin as well.
- Don’t overcrowd: Two pounds of steak will likely need to be cooked in batches depending on the size of your skillet.
- Steak temperature: Use an instant-read thermometer in the center of one of the largest pieces. Steak bites cook quickly, so begin checking early. USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest.
- Potatoes: Begin with 1 cup half-and-half and add up to another 1/2 cup only as needed. This lets you control how soft and creamy your mashed potatoes become.
- Make ahead: The aji verde and street corn can both be prepared ahead and refrigerated.
Variations & Substitutions
Change the steak: Tenderloin is my first choice, but I’ve made these bowls with ribeye and sirloin too. Ribeye is richer and more marbled, while sirloin makes an excellent everyday version.
Adjust the heat: Mild pickled jalapeños make the aji verde flavorful without overwhelming heat. Use hotter pickled peppers or additional jalapeños if you want more kick.
Use Parmesan: If you don’t have Cotija for the aji verde, Parmesan is an easy substitute.
Swap the onion: Two green onions are my preference in the sauce, but about 2 tablespoons of red onion also works.
How to Serve & Store Leftovers
These Steak Bowls are already a complete dinner, so there’s really no need for a side. You have steak, potatoes, corn and plenty of sauce all in one bowl.
For leftovers, I recommend storing the components separately when possible. Keep the street corn and aji verde refrigerated while storing the steak and mashed potatoes in separate airtight containers.
Reheat the potatoes gently with an extra splash of half-and-half if they’ve thickened. For the steak, use low heat and only warm it until heated through. High heat or prolonged reheating can take perfectly cooked steak bites from tender to overdone surprisingly quickly.
Then rebuild your bowl with the warm potatoes and steak and cold street corn and aji verde.
