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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
Meat and potatoes just got an upgrade! Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are healthy, fresh, and filling.
Servings 4
Calories 460kcal
Ingredients
- 1-1/4 lb flank steak or skirt steak
- 1/2 large avocado thinly sliced (other half will be used in the sauce)
- 1 large sweet potato 1lb, peeled then chopped into 1" cubes
- 1-1/2 Tablespoons extra virgin olive oil
- garlic salt and pepper
- 2 cups baby arugula or baby spinach
- cooked white rice for serving
For the steak marinade:
- 1/4 cup gluten free reduced-sodium Tamari or soy sauce if not GF
- 2 Tablespoons vegetable oil
- 2 teaspoons honey
- 4 garlic cloves lightly smashed
- 1/2 teaspoon red pepper flakes or more or less
- 1/4 teaspoon ground ginger
For the Avocado-Cilantro Drizzle:
- 1/2 large avocado from above
- 1/4 cup packed cilantro
- 1-1/2 Tablespoons lime juice
- 1 clove garlic
- salt and pepper
- 2 - 4 Tablespoons water
Instructions
For the Steak Marinade:
- Add steak marinade ingredients to a gallon-size Ziploc bag then squish to combine. Trim flank steak then add to the bag and marinate in the refrigerator for 1-6 hours.
For the Sweet Potatoes:
- Heat oven to 425 degrees then line a half sheet pan with parchment paper or spray with nonstick spray. Add sweet potatoes then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with your fingertips to coat then spread potatoes into an even layer and roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through.
If Using a Grill Pan:
- Preheat an 11" or 12" cast iron grill pan over heat that’s between medium-high and high until it begins to smoke, 5-7 minutes.
- Remove the steak from the marinade then pat it dry with paper towels. If your flank steak is too large to fit inside the grill pan, slice it in half and plan on grilling in two batches.
- Add the steak into the pan then grill until browned char marks appear on the bottom, 4-6 minutes. Flip then grill for another 4-8 minutes or until the internal temperature of the thickest part of the steak reaches your desired temperature for doneness as read by a digital instant-read meat thermometer (see notes section below).
- Remove the steak to a rimmed quarter sheet pan, or simply to a cutting board, then let it rest for at least 10 minutes. After resting, slice the steak against the grain (meaning, in the opposite direction of the long muscle fibers).
If Using a Gas or Charcoal Grill:
- Preheat the grill over high heat with the lid down until the internal temperature reaches 475 - 500 degrees. Remove the steak from the marinade then pat it dry with paper towels.
- Turn the heat down slightly then add the steak and grill according to the above directions, keeping the lid DOWN between flipping the steak.
- Remove the steak to a rimmed quarter sheet pan, or simply to a cutting board, then let it rest for at least 10 minutes. After resting, slice the steak against the grain (meaning, in the opposite direction of the long muscle fibers).
For the Avocado-Cilantro Drizzle:
- Add all ingredients except water to a small food processor or blender then pulse until roughly chopped. Add 2 Tablespoons water then process until smooth, adding up to 2 more Tablespoons water to get the sauce to a smooth but not runny consistency. Taste then add more salt and pepper, or lime juice if necessary.
To assemble:
- Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado, and baby arugula or baby spinach. Top with Avocado-Cilantro Drizzle then serve.
Notes
- Internal Steak Temperatures for Doneness:
- Rare (cool red center): 125 degrees
- Medium rare (warm red center): 135 degrees
- Medium (warm pink center): 145 degrees
- Medium well (slightly pink center): 150 degrees
- Well done (little or no pink): 160 degrees
Nutrition
Calories: 460kcal | Carbohydrates: 22g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 928mg | Potassium: 1020mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8471IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 3mg