Ingredients
Scale
- For the Bowls
- 1¼ lb flank steak (or 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
- 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
- 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, and refrigerate for 1 to 6 hours.
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Add the sweet potatoes, drizzle with olive oil, season with garlic salt and pepper, and toss to coat. Spread into an even layer and roast for 25–30 minutes, stirring halfway, until golden and tender.
- Cook the Steak: Heat a cast-iron skillet over high heat, just below smoking. Add a thin layer of high-heat oil. Sear the steak for 2–4 minutes per side for medium-rare. For more doneness, return the steak to the hot skillet off the heat and let residual heat finish cooking. Rest the steak for at least 10 minutes, then slice thinly against the grain.
- Prepare the Avocado-Cilantro Drizzle: Add all drizzle ingredients except water to a blender or small food processor. Pulse until combined. Add 2 Tbsp water and blend until smooth, adding more water as needed for a creamy, pourable consistency. Adjust seasoning to taste.
- Assemble the Bowls: Divide rice among bowls. Top with sliced steak, roasted sweet potatoes, avocado slices, and greens. Drizzle generously with the avocado-cilantro sauce and serve.
Notes
- Marinating the steak longer will deepen the flavor.
- Swap white rice for brown rice, quinoa, or cauliflower rice for variation.
- Leftover avocado drizzle can be stored in the refrigerator for up to 2 days.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Beef Recipes
- Method: Roasting and Pan-Searing
- Cuisine: American