High Protein Steak Bowls with Creamy Cilantro Dressing
These high protein steak bowls combine seasoned seared steak cubes, browned corn, avocado, and cherry tomatoes over rice with a creamy Greek yogurt cilantro lime dressing. Ready in 20 minutes.
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Ingredients
The Steak
- 1 steak of choice cubed small
- 1 tsp olive oil
- 1 tsp Creole Trinity and Herb seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp butter
The Bowl
- 1 can corn drained
- 1/2 avocado cubed
- 6 to 8 cherry tomatoes quartered
- Fresh cilantro chopped, for topping
- 1 cup rice cooked (microwave ready works great)
The Creamy Cilantro Dressing
- 6.5 oz plain Greek yogurt
- 1/2 bunch fresh cilantro
- Juice of 2 limes
- 1 tsp Creole Trinity and Herb seasoning
- Salt and pepper to taste
- Splash of water to thin if needed
Instructions
- Season the cubed steak with CTH seasoning, paprika, salt, and pepper on all sides.
- Heat the olive oil and butter in a skillet over medium-high heat. Add the steak cubes in a single layer and cook for 5 to 6 minutes, turning to brown on all sides. Remove and set aside.
- Drain the corn and add it directly to the same pan with the steak drippings. Cook over medium-high heat, stirring occasionally, until the corn starts to brown and caramelize, about 3 to 4 minutes.
- While the corn cooks, blend or whisk together the Greek yogurt, cilantro, lime juice, CTH seasoning, salt, and pepper until smooth. Add a small splash of water if needed to reach a pourable dressing consistency.
- Assemble the bowls with rice as the base. Top with the steak, browned corn, cubed avocado, quartered cherry tomatoes, and fresh cilantro. Drizzle the creamy cilantro dressing generously over the top.
