Steak and Potato Bowls are a hearty yet healthy grilled dinner recipe. Plus I'm sharing my favorite method for grilling juicy, tender steaks!
A few weeks ago I made it a personal mission to go the entire summer without posting a single salad recipe. Could she do it?
She could not.
Sorry, but if there’s ever a salad recipe you need to try, Steak and Potato Bowls are it! I’m confidently proclaiming it one of my favorite dishes of the year, and the dressing drizzled on top is a must try. It’s the reason I’ve been eating more salads then ever lately.
Meat and Potatoes Remix
Mixed greens are topped with caramelized onions, cherry or grape tomatoes, roasted potato bites, and sizzling grilled steak. Grilling steak got you scared? I’ll show you my foolproof method for achieving juicy and tender flank steak. Seriously it’s a cinch, and a method you’ll be using all summer long.
Steak and Potato Bowls are packed with filling and healthy ingredients, and I guarantee you’ll be full for hours after enjoying each delicious bite. Sweet caramelized onions with smoky steak, creamy potatoes with crunchy greens, fresh, filling and FUN. You’ve got to try for yourself. I love these bowls warm and fresh, and cold too! That said, you can prepare all the cooked components – steak, caramelized onions, and potatoes – a day ahead of time then assemble for an easy lunch or toss together dinner. Get after it!
Start by caramelizing 1 large sweet onion that’s been thinly sliced. Simply add it plus 1 Tablespoon extra virgin olive oil to a large skillet over medium heat then saute, stirring occasionally, until the onions are caramelized and golden brown. They are SO sweet and SO AMAZING! Ahem. That is to say, I love me some caramelized onions. Set aside – you can do this a day ahead of time.
Next grill 3/4lb flank steak. No marinating necessary – just rub both sides with extra virgin olive oil and season generously with the steak seasoning of your choice (I love this one, otherwise salt and pepper is just fine.) Now, here’s how to grill a juicy and tender flank steak every time:
- Step 1: Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees.
- Step 2: Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat.
- Step 3: Place your steak on the high heat side of the grill then grill for 1-1/2 minutes per side, closing the lid between flipping.
- Step 4: Move the steak over to the low heat side of the grill then grill for 2 minutes per side for medium/medium-well (or more or less depending on how you like your steak cooked,) keeping the lid closed between flipping.
Let the steak rest for a minimum of 10 minutes before slicing against the grain. BOOM – perfect steak every time! Like the onions, you can grill and slice the steak a day ahead of time.
Last step is to roast 10oz baby yukon gold potatoes. Cut into sixths, or quarters if small, then toss with 1 Tablespoon extra virgin olive oil and homemade seasoned salt.
I like to use my Air Fryer to roast the potatoes for 25 minutes at 360 degrees, but you can roast them on a nonstick-sprayed, foil-lined baking sheet for 30-40 minutes at 425 degrees.
When it’s time to serve, divide 3 – 4oz spring greens between two bowls. If you live in the DSM area – be sure to visit Jenny at Dog Patch Urban Gardens for fresh greens and microgreens all summer. I met her at a playground a few months ago and she has the CUTEST farm stand in Beaverdale where she sells her greens + tons of other local produce!
Top with the caramelized onions, grilled steak, roasted potatoes, plus halved grape or cherry tomatoes, then dress. I think balsamic vinaigrette would be delicious drizzled over these bowls, but Tessemae’s Creamy Ranch dressing is just HEAVEN! This dressing is the sole reason I’m eating more salads then ever these days. It’s packed with dill and I cannot say enough good things about it. Look for it in the refrigerated dressings section at your grocery store.
Whooo’s hungry?!
More Plate-Busting Salads
- Chicken Crust Caesar Salad Pizza
- Big Mac Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Italian Sub Salad
- Fruit and Berry Quinoa Chicken Salad
- Chicken Caesar Salad
- Jennifer Aniston Salad
Equipment
Ingredients
- 1 large sweet onion, thinly sliced
- 3 Tablespoons extra virgin olive oil, divided
- 3/4 lb flank steak
- steak seasoning
- 10 oz baby yukon gold potatoes, cut into sixths, or quarters if small
- homemade seasoned salt
- 3 – 4 oz mixed greens
- 1 cup grape or cherry tomatoes
Directions
- Add 1 Tablespoon extra virgin olive oil to a 10″ skillet over medium heat. Add onions then cook, stirring occasionally, until golden brown and caramelized, 20-30 minutes, then set aside. Can be done a day ahead of time.
- Let potatoes soak in cold water for 30 minutes then drain and pat very dry (optional.) Toss with 1 Tablespoon extra virgin olive oil and homemade seasoned salt then either add to the basket of an Air Fryer and roast for 20-25 minutes at 360 degrees, OR add to a foil-lined, nonstick-sprayed baking sheet and roast for 30-40 minutes at 425 degrees, stirring once or twice. Set aside. Can be done a day ahead of time.
- Rub steak with remaining 1 Tablespoon extra virgin olive oil then season generously on both sides with steak seasoning. Heat grill on high until it reaches 500 degrees then turn one burner down to low. Add steak to the high heat side then grill for 1-1/2 minutes per side, keeping lid closed between flipping. Move steak to the side of the grill with low heat then grill for an additional 2 minutes per side for medium-well steak, keeping the lid closed between flipping. Let steak rest for at least 10 minutes before slicing into strips against the grain. Can be done a day ahead of time.
- Divide mixed greens between two bowls then top with grilled steak, caramelized onions, roasted potatoes, and grape or cherry tomatoes. Drizzle with dressing then serve.
Notes
- I love dressing this salad with Tessemae’s Organic Creamy Ranch.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is SO GOOD!! I eat a salad for lunch everyday and love having new ideas to mix it up. I will definitely be making this regularly. I used Primal Kitchen honey mustard dressing which was delicious, but I want to try and find that ranch you used.
Ooo, love the sounds of a honey mustard dressing on this salad, Maggie – great idea!! Tessemae has changed their branding/look a bit, just heads up!
This recipe sounds so yummy!! Is there a list somewhere of different vegetables and how long to roast each and at what temperature?? Also got us a new air fryer and I am trying to learn the tricks of it…..
Love your Instagram and emails. Is there a link you could send me that I can copy and paste to all of my friends on Facebook. I need to get my southern friends to follow you!!!
This is definitely an infograph that needs to happen, Karen!! I usually roast my vegetables at 425 degrees – though this is a great idea for a post. I’ll add it to my list!!
Thanks for your amazing, yet uncomplicated, recipes. I have been trying to avoid gluten as much as possible, I haven’t been diagnosed celiac, but noticed how I feel after eating gluten (sluggish, drained and my stomach bloats immensely). I really should get tested but I don’t want to do the required gluten challenge :(. Your recipes are helping me make changes to help me feel somewhat more alive than I have in years!!!! Thanks from Australia
I am THRILLED to hear that, Aimee!! Food truly can be medicine, especially for people with Celiac Disease!! So glad you are enjoying the recipes so far. :)
This was amazing! Light but filling. We had this for dinner on Day 29 of Whole 30. Next time we are doubling the amount of onions and potatoes for our fam if 5. They were so good!
I have been using Pinterest fffor a few years now to find great new recipes that are fun, delicious and peaks my interest in things I didn’t like before. I have pinned a few if your recipes and have NOT been disappointed. They gave great flavor, display beautifully and have us singing praises. BUT most of all you have tipped me off to the way to cook meat perfectly. Last night we had yhe grilled pork recipe and even my Grandson loved it because it was so tender and flavorful. Thank you so much
I’m so, so glad to hear it, Nancy! Thank you so much for your feedback and recipe rating!
The awesome recipe I try at home kids loves it.
I am wondering if you have an alternative method of making this steak in these unseasonable temperatures? I don’t want to wait for grilling weather to make this, lol :) thanks!
This salad is definitely one of my favorites.
I am in love with this salad and Tessemae’s dressing! Made it again last night but decided to roast the tomatoes on a whim. Score!! So good!
Love this idea, Carolyn – I’ll have to give it a try with some Sweet 100s!
I LOVE Tessemae’s Ranch, why is it so good!?! My kids dig it too which makes me happy because I gag at all the junk in other ranch dressings, but I think I love it mostly because of the dill. YUM! So fresh, dip in Bell Peppers, cucumbers, etc. for a super tasty snack or appetizer. And this salad is going on my meal plan, looks DELISH!
I’m so happy to have learned about Tessemae’s Creamy Ranch from you! I had never heard of it and I rarely buy bottled dressing. After reading your rave review, I found some at my grocery store and OMG! It’s so good! My husband, who does not like most creamy dressings, loves it. I’m pinning your beautiful steak and potato bowl to try sometime soon! :)
You know what is awesome? Volunteering to hold your 9 month old while your husband enjoys this “really awesome meal” first outside on the porch in the beautiful Des Moines weather. Meanwhile, your cocker spaniel is inside on the island eating YOUR portion of the steak and potatoes (which were cooked perfectly according to some pretty specific directions ??) Soooo…. anyone reading this, Charles is available for re-adoption ? And I will be making this again, so I get to enjoy as well ???
I prepped the steak, potatoes and onions for this on Sunday and we will be heating and assembling the salads tonight. I’m looking forward to a quick, easy and delicious dinner!