Seared Steak & Broccoli Power Bowls with Creamy Avocado

Juicy pan-seared steak sliced over buttery broccoli and cheesy Kraft Dinner, crowned with silky seasoned avocado for a hearty, satisfying bowl.

Let's cook

1. Take the steak out of the fridge 15 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels, then season generously on both sides with salt, pepper, and a pinch of dried garlic powder or smoked paprika.
2. Prepare the Kraft Dinner according to package directions for 3 servings. Stir in 1 tablespoon of butter at the end for extra richness. Cover and keep warm on low heat.
3. While the KD cooks, cut the broccoli into small, even florets. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the broccoli, season with salt, pepper, and a pinch of dried chili flakes if you like. Sauté for 4-5 minutes until bright green and slightly charred. Add 1 tablespoon of butter, toss to coat, then remove from pan and set aside.
4. In the same skillet, increase heat to high and add 1 tablespoon of cooking oil. Once the oil is shimmering and just starting to smoke, place the steak in the pan. Sear undisturbed for 3-4 minutes per side for medium-rare, adjusting time based on thickness. In the last minute, add 1 tablespoon of butter and baste the steak repeatedly.
5. Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This is essential — do not skip it.
6. While the steak rests, halve and pit the 3 avocados. Scoop the flesh into a bowl, season with salt, pepper, and a squeeze-equivalent pinch of dried cumin if available, and mash gently with a fork to a chunky consistency.
7. Slice the rested steak thinly against the grain. Divide the Kraft Dinner among 3 bowls as the base. Top each bowl with an equal portion of sautéed broccoli, sliced steak, and a generous scoop of seasoned avocado. Drizzle any pan juices from the cutting board over the steak and serve immediately.