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.
I’m intrigued by the air fryer…but for the price I’d want to use it for more than just potatoes. Have you had success using with other things? Does it do veggies?
I just checked my store online and they don’t have the tessemae’s creamy ranch. Just all natural ranch. Have you tried that one? Think it will be just as good?
I will have to try that brand of salad dressing. I find the less expensive bottled dressings to be way too bland. I prefer to make my own, but I don’t really have the time!
Looks delicious! We have been making a similar bowl with the tomatoes roasted (I can’t deal with the pop of a raw cherry tomato) and roasted asparagus, plus some candied pecans for a little crunch. So good and filling!
I LOVE salad recipe recipes, ideas & inspirations! Just opening this post made me instantly made me want to eat healthier. THanks for the recipes, always!
Noooo! Keep ’em coming. You have THE BEST salad recipes, and this is coming from someone who doesn’t typically love salads. But all the “accessories” you add to many of your salads make them delish!
Tessemae’s is my jam! LOVE that dressing!
Don’t stop with the salads! I get ideas from yours all the time. I love to make your dressing that uses fig preserves. I do it all the time for spinach salads with goat cheese.
We are not salad people at my house, but I could be with this delicious food on one! I want my meals to be warm and savory, and this would be that, just on top of some greens. Gotta add it to the must-try pile!
I love all your salad recipes! Don’t stop posting them!! So yummy in the summer. And maybe I can even get away with this “salad” for my husband since it has steak and potatoes in it!
This sounds SO good! I’m going to blame that on the steak cravings I have been having lately with pregnancy ;)
what’s the purpose of soaking the potatoes in cold water?
It removes some of the starch and helps the potatoes get extra crispy. :)
I’m definitely going to make these soon!!
Let me know what you think after you try it, Kelly!