Description
A satisfying meal featuring marinated steak, caramelized sweet potatoes, and a zesty avocado-cilantro drizzle, perfect for busy weeknights.
Ingredients
Scale
- 1¼ lb flank steak (or your preferred cut)
- 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
- 1½ Tbsp extra-virgin olive oil
- Garlic salt and black pepper, to taste
- 2 cups baby arugula or baby spinach
- Cooked white rice, for serving
- ½ large avocado, thinly sliced (remaining half used for the sauce)
- For the Steak Marinade:
- ¼ cup reduced-sodium tamari (or soy sauce)
- 2 Tbsp vegetable oil
- 2 tsp honey
- 4 garlic cloves, lightly smashed
- ½ tsp red pepper flakes (adjust to taste)
- ¼ tsp ground ginger
- For the Avocado-Cilantro Drizzle:
- ½ large avocado
- ¼ cup fresh cilantro, packed
- 1½ Tbsp fresh lime juice
- 1 garlic clove
- Salt and black pepper, to taste
- 2–4 Tbsp water
Instructions
- Marinate the steak: In a bowl, mix the tamari, vegetable oil, honey, garlic cloves, red pepper flakes, and ginger. Add the steak, turning it to coat, and let it marinate for at least 15 minutes.
- Preheat the oven: Set your oven to 425°F (220°C).
- Roast the sweet potatoes: Toss the sweet potato cubes in olive oil and season with garlic salt and black pepper. Spread them out on a baking sheet and roast for about 25 minutes, or until tender and slightly browned.
- Cook the steak: In a hot skillet, sear the marinated steak for about 4–5 minutes per side for medium-rare. Allow it to rest for a few minutes before slicing.
- Prepare the drizzle: In a blender, combine the avocado, cilantro, lime juice, garlic, salt, and pepper. Blend while slowly adding water until you reach your desired consistency.
- Assemble the bowls: Layer cooked rice, sweet potatoes, sliced steak, and arugula in bowls. Drizzle with the avocado-cilantro sauce and finish with slices of avocado.
Notes
For deeper flavor, marinate the steak ahead of time. Adjust red pepper flakes for heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg