Description
A vibrant and nutritious meal featuring tender marinated flank steak, roasted sweet potatoes, and fresh greens served over white rice, all brought together with a creamy, zesty avocado-cilantro drizzle.
Ingredients
Scale
For the Bowls
- 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: Combine all marinade ingredients in a large zip-top bag and mix well. Add the steak (cut in half if needed), seal the bag, and refrigerate for 1 to 6 hours to allow the flavors to penetrate the meat.
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes with olive oil, garlic salt, and black pepper until evenly coated. Spread them in an even layer on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
- Cook the Steak: Heat a cast-iron skillet over high heat until just below smoking. Add a thin layer of high-heat oil. Remove the steak from the marinade and sear for 2–4 minutes per side for medium-rare doneness. If more done, return the steak to the hot skillet off the heat and allow residual heat to finish cooking. Let the steak rest for at least 10 minutes before slicing thinly against the grain.
- Prepare the Avocado-Cilantro Drizzle: Add the avocado, cilantro, lime juice, garlic, salt, and black pepper to a blender or food processor. Pulse to combine. Add 2 tablespoons of water and blend until smooth, adding additional water as needed to reach a creamy, pourable consistency. Adjust seasoning to taste.
- Assemble the Bowls: Divide cooked white rice among bowls. Top with sliced steak, roasted sweet potatoes, thin avocado slices, and arugula or baby spinach. Generously drizzle with the avocado-cilantro sauce and serve immediately.
Notes
- Marinating the steak for longer will enhance its flavor; aim for at least 3 hours if possible.
- You can substitute white rice with brown rice or quinoa for a healthier option.
- Adjust red pepper flakes in the marinade according to your spice preference.
- Use a cast-iron skillet for best searing results, but a heavy-bottomed pan will also work.
- Leftover sauce can be refrigerated in an airtight container for up to 2 days.
- Make sure to slice the steak against the grain to ensure tenderness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: steak bowl, sweet potato, avocado cilantro sauce, healthy dinner, roasted vegetables, flank steak recipe, easy weeknight meal
