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.
Salads in the summertime are a no-brainer but when I thought about it, I realized I’ve never followed another site’s recipe for one – usually I toss whatever’s in the fridge into a bowl and call it a day. Coconut Shrimp Curry? Now there’s a recipe I’ll follow. Lemon Curd? I’d have no idea where to start without a little guidance. But salad? I’m good, and I kind of feel like you are too?
Yet here we are – not even a full week into June and I’m already sharing a plate of greens piled with stuff. BUT YOU GUYS THE STUFF!!!! If there’s ever a salad-type recipe to follow, this is 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.
Check it out – 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.
Now to address the elephant in the room – why am I calling something that so obviously looks like salad a “bowl”? Because this recipe is so much more than a salad. When I think salad I think diet food. I think, I’m definitely going to house a box of crackers an hour after I eat this. I think, I. Want. MORE.
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 10″ 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 used my Air Fryer and roasted the potatoes for 25 minutes at 360 degrees, but you could roast them on a nonstick-sprayed, foil-lined baking sheet for 30-40 minutes at 425 degrees. Again, you could do these a day ahead of time too!
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.
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Steak and Potato Bowls
Steak and Potato Bowls are a healthy and hearty grilled gluten-free dinner recipe. Plus I'm sharing my favorite method for grilling juicy, tender steaks!
- 1 large sweet onion, thinly sliced
- 3 Tablespoons extra virgin olive oil, divided
- 3/4lb flank steak
- steak seasoning (see notes)
- 10oz baby yukon gold potatoes, cut into sixths, or quarters if small
- homemade seasoned salt
- 3 - 4oz mixed greens
- 1 cup grape or cherry tomatoes
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.