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Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

A balanced power bowl with soy-marinated flank steak, caramelized roasted sweet potatoes, peppery arugula, and a bright avocado-cilantro drizzle served over rice or quinoa.
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Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs flank steak or flat iron/sirloin flank steak recommended for grain structure and marinade absorption
  • 0.25 cup soy sauce or tamari tamari for gluten-free
  • 2 tbsp high-heat cooking oil canola or vegetable; for the marinade
  • 2 tsp honey
  • 4 cloves garlic crushed
  • 0.25 tsp ground ginger
  • 0.5 tsp red pepper flakes optional
  • 1 lb sweet potato peeled and cut into uniform 1-inch cubes
  • 1.5 tbsp olive oil for roasting the sweet potatoes
  • garlic salt and black pepper for the sweet potatoes
  • 0.5 large avocado ripe, for the drizzle
  • 0.25 cup fresh cilantro packed
  • 1.5 tbsp fresh lime juice
  • 1 clove garlic for the drizzle
  • 3 tbsp water added 1 tablespoon at a time to reach pourable consistency
  • 2 cups cooked white rice or quinoa
  • 2 cups baby arugula or baby spinach
  • 0.5 large avocado remaining half, thinly sliced for topping

Equipment

  • Large cast-iron skillet
  • Rimmed baking sheet
  • Small blender or food processor
  • Instant read thermometer
  • Large zip-lock bag or glass dish for marinating

Method
 

  1. Combine soy sauce, oil, honey, crushed garlic, ginger, and red pepper flakes in a bag or dish. Add the flank steak and marinate refrigerated for 1 to 6 hours.
  2. Preheat oven to 425°F. Toss sweet potato cubes with olive oil, garlic salt, and pepper on a rimmed baking sheet. Roast for 25 to 30 minutes, tossing once halfway, until golden and caramelized at the edges.
  3. Remove the steak from the marinade and pat completely dry with paper towels. Heat a cast-iron skillet over high heat until smoking. Add a thin layer of high-heat oil and sear the steak for 2 to 4 minutes per side until 130 to 135°F for medium-rare.
  4. Rest the steak on a cutting board for 7 to 10 minutes. Slice thinly against the grain.
  5. Blend the avocado half, packed cilantro, lime juice, garlic clove, salt, and pepper in a small blender. Add water one tablespoon at a time until the drizzle is smooth and pourable.
  6. Divide rice or quinoa among four bowls. Top with baby arugula, roasted sweet potatoes, sliced steak, and avocado slices.
  7. Drizzle the avocado-cilantro sauce generously over each bowl and serve immediately.

Notes

Slicing Against the Grain: Identify the long muscle fiber lines running across the flank steak and cut perpendicular to them. This produces short fibers and tender bites. Cutting with the grain produces chewy, stringy slices. Resting the Steak: Do not skip the 7 to 10 minute rest. Cutting immediately causes the juices to run out, drying the meat and making the bowl soggy. Pat Steak Dry: Remove all marinade moisture with paper towels before searing. Surface moisture prevents proper crust formation. Drizzle Storage: Press plastic wrap directly against the surface of the drizzle before sealing. Keeps green for up to 2 days. Meal Prep: Store steak and sweet potatoes together, arugula and drizzle separately. Assemble bowls fresh each day. Marinating: 1 hour minimum, 6 hours maximum. Beyond 6 hours the soy salt changes the meat texture negatively.