Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

Like legitimately every person I know, we too have fallen victim to late season sickness here at Casa de IGE. Ben’s nursing an ear infection he likely picked up from Lincoln, who sneezed directly into his face every night last weekend as he slept propped up on his chest with a terrible cold. Rough. And, despite my best efforts at sanitizing everything in sight, even little Cam has come down with the crud. Miraculously, I’m the only one who’s still well but am assuming my healthy days are numbered. Praying I’m wrong because if Mama goes down, the whole ship goes with her!

At any rate, I’m keeping my eye on the prize – spring. Fresh air. Grilling season! Ok, maybe I’m getting ahead of myself, but the recipe I’m sharing with you today has me thinking all thing un-stuffy sickness. It’s colorful, it’s full of bright flavor, it’s healthy, and gluten-free to boot – it’s Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle. This complete meal in a bowl is just as fun to look at as it is to eat!

These bowls most accurately represent how we eat at our house. Lots of stuff crammed into a bowl so I don’t have to convince Lincoln to eat the individual portions of food sectioned out on his wee toddler plate. I just have to convince him to eat the one bowl in front of him – HA! Only slightly kidding. Seriously though, dinner time is chaotic over here with a hungry toddler and husband, and a 4 month old who hasn’t decided if he should regularly take a much needed late afternoon catnap, so the fewer side dishes I have to worry about, the better. Scoop a bunch of stuff into a bowl and we’re ready to rock.

Homemade Chipotle Burrito Bowls are a weekly staple, and Ben’s Chicken, Bacon and Rice Bowls are popular too, but I’m glad to have another recipe to add to the rotation as this one has components all three of us love.

Fluffy rice is topped with seared, marinated steak, crispy roasted sweet potatoes, fresh baby arugula, and creamy avocados, then finished with a luscious and velvety Avocado-Cilantro Drizzle which, ok, is just a fancy name for blended guacamole. Tell everyone you slaved over it though – it’ll be our little secret.

This dish has one foot in the season that shall not be named on account of the hearty meat and potatoes vibe, but the other firmly into spring – color! greens! guac! – so it’s totally perfect for this time of year. Heck, we’re looking at a week of 60s ahead of us so I might just take the steak outdoors to the grill the next time I this dish. A girl can dream, anyway!

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Start by making the steak marinade. You could season the steak simply with garlic salt and pepper, but if you have time, this marinade is my go to for steak and chicken. To a gallon-sized Ziplock bag, squish together 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce,) 2 Tablespoons high heat cooking oil, 2 teaspoons honey, 4 crushed garlic cloves (don’t use chopped garlic as it will burn,) 1/2 teaspoon red chili pepper flakes, and 1/4 teaspoon ground ginger. 

Next get your steak all trimmed up. I used 1-1/4lb flank steak but you can use whatever steak you love or have on hand. I think a sirloin, strip, or ribeye would all be tasty in here!

Add the steak to marinade then stash in the refrigerator for 1 hour, or up to 6 hours. If you’re making dinner on the fly, a 30 minute soak is ok too.

When it’s time to cook, heat an 11″ or 12″ cast iron skillet over heat that’s just a touch below high. When the skillet is hot, add enough high heat cooking oil to thinly cover the bottom, then add the steak. Make sure your vent fan is turned to high!

Sear the steaks for 2 minutes per side for medium-rare. If you like your steak medium or medium-well, remove the skillet from the heat then let the steak continue to cook from the residual heat of the skillet. FYI: If your steak is too large to fit in the skillet, just slice it in half and sear in batches.

Last step is to transfer the steak to a cutting board then let rest for a minimum of 7 minutes before thinly slicing against the grain.

Meanwhile, heat the oven to 425 degrees then add 1 large chopped sweet potato to a nonstick sprayed baking sheet. Drizzle with 1-1/2 Tablespoons extra virgin olive oil then season with garlic salt and pepper and toss with your fingers to coat. Spread the sweet potatoes out into an even layer then roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through. These little bites are like CRACK. So good!

Last step is to make the Avocado-Cilantro Drizzle aka guacamole sauce. To a food processor or blender add 1/2 large avocado, 1/4 cup packed fresh cilantro, 1-1/2 Tablespoons lime juice, and 1 clove garlic. Pulse to chop the ingredients then add 2 Tablespoons water and process until smooth, adding up to 2 more Tablespoons water if necessary to get the drizzle to a creamy but not runny consistency. Taste then add more lime juice, salt, and/or pepper if necessary.

Assembly time! Scoop cooked rice into bowls (I started the rice when I stirred the sweet potatoes halfway through their cooking time,) then top with the sliced steak, sweet potatoes, fresh baby arugula or baby spinach, and that irresistable Avocado-Cilantro Drizzle. CAN YOU SAY YUM!? I hope you love this fresh and healthy, yet hearty gluten-free dinner recipe! Enjoy!