Steak and Sweet Potato Bowls
Servings: 4
Servings: 4
Ingredients
1-1/4 lb flank steak, or your favorite steak
1/2 large avocado, thinly sliced
1 large sweet potato, 1lb, peeled then chopped into 1" cubes
1-1/2 Tablespoons extra virgin olive oil
salt and pepper
black beans
cooked white rice, for serving
1-1/4 lb flank steak, or your favorite steak
1/2 large avocado, thinly sliced
1 large sweet potato, 1lb, peeled then chopped into 1" cubes
1-1/2 Tablespoons extra virgin olive oil
salt and pepper
black beans
cooked white rice, for serving
For the steak marinade:
1/4 cup coconut aminos
2 Tablespoons vegetable oil
2 teaspoons honey
1/4 teaspoon ground ginger
1/4 cup coconut aminos
2 Tablespoons vegetable oil
2 teaspoons honey
1/4 teaspoon ground ginger
Directions
Marinate Steak
1. Add steak marinade ingredients to a gallon Ziplock bag then squish to combine. Slice flank steak in half if too large to fit inside an 11" or 12" cast iron skillet, then add to marinade and refrigerate for 1-6 hours.
1. Add steak marinade ingredients to a gallon Ziplock bag then squish to combine. Slice flank steak in half if too large to fit inside an 11" or 12" cast iron skillet, then add to marinade and refrigerate for 1-6 hours.
Roast Sweet Potatoes
2. 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, 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.
2. 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, 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.
Cook Steak
3. Place a large cast iron skillet over heat that's just a touch below high. Add enough high heat cooking oil to create a very thin layer on the bottom of the skillet then, when it begins to smoke, add the steak. Be careful as the oil might spit a bit, and turn the fan up, too! Let steak sear for 2-4 minutes on each side for medium-rare, then transfer to a cutting board and repeat with second piece of steak. If you prefer your steak medium or medium-well, add both pieces of steak back into the skillet off the heat then let the residual heat of the skillet continue to cook the steak for severalminutes. Let steak sit for a minimum of 10 minutes on the cutting board before slicing into thin strips against the grain.
3. Place a large cast iron skillet over heat that's just a touch below high. Add enough high heat cooking oil to create a very thin layer on the bottom of the skillet then, when it begins to smoke, add the steak. Be careful as the oil might spit a bit, and turn the fan up, too! Let steak sear for 2-4 minutes on each side for medium-rare, then transfer to a cutting board and repeat with second piece of steak. If you prefer your steak medium or medium-well, add both pieces of steak back into the skillet off the heat then let the residual heat of the skillet continue to cook the steak for severalminutes. Let steak sit for a minimum of 10 minutes on the cutting board before slicing into thin strips against the grain.
Make Bowls
4. Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado.
modified from https://iowagirleats.com/steak-and-sweet-potato-bowls-with-avocado-cilantro-drizzle/#wprm-recipe-container-146748
4. Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado.
modified from https://iowagirleats.com/steak-and-sweet-potato-bowls-with-avocado-cilantro-drizzle/#wprm-recipe-container-146748
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