Beef
Southwest Steak Bowl
Steak and potatoes make it into my kitchen quite often. It’s no secret that potatoes might be most favorite ingredient and ahem, steak, I just published an entire cookbook on beef!
Ingredients:
- 2 sweet potatoes , peeled and cut into 1-inch cubes
- 2 tablespoons vegetable , divided
- 1 teaspoon ground cumin
- 16 ounces flank steak
- fine sea salt and freshly ground pepper
- 1 avocado , cubed
- 2 cups baby spinach , stems removed
- 1 jalapeno , seeded and minced
- 2 garlic cloves minced
- 2 tablespoons cilantro , leaves only
- 1/4 cup scallions (green onions) , chopped
- 1 lime , cut into wedges
- chile powder , for finishing and optional
- maldon sea salt , for finishing and optional
Directions:
- Preheat the oven to 450°F.
- Toss the cubed sweet potatoes with the cumin and 1 tablespoon of the vegetable oil. Spread onto a rimmed baking sheet. Roast for 10-15 minutes or until potatoes are fork tender. Remove and set aside.
- Season the flank steak with fine sea salt and freshly ground pepper.
- Heat a large cast iron skillet over high heat. Add the remaining 1 tablespoon of vegetable oil, if needed. If you are using a well seasoned cast-iron or nonstick skillet, this is not necessary. Add the seasoned steak, searing on each side for 2-3 minutes for medium-rare, longer for more well-done. Remove and allow to rest for 3 minutes. Slice against the grain or into cubes.
- Mix the jalapeno and garlic in a small bowl.
- Divide the spinach, cooked sweet potatoes, steak, scallions and avocado into 2 large bowls. Top with the jalapeno-garlic mixture, cilantro and fresh lime juice from lime wedges.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings section!