Grilled Steak and Sweet Potato Power Bowl

Name: Grilled Steak and Sweet Potato Power Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz flank steak; 1 large sweet potato, peeled, 1-inch cubes; 4 cups mixed greens; 2 tbsp extra-virgin olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, chopped

Juicy grilled flank steak and roasted sweet potato cubes served over mixed greens with a simple olive oil and herb drizzle for a satisfying, nutrient-dense paleo bowl.

45 minMediumServes 2480 cal/serving

AmericanLunchGrill and StovetopPaleoHigh ProteinHigh FiberGluten-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

12 oz flank steak
1 large sweet potato, peeled, 1-inch cubes
4 cups mixed greens
2 tbsp extra-virgin olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Preheat oven to 425°F. Toss 1 large peeled, 1-inch cubes sweet potato with half of the 2 tbsp extra-virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of kosher salt. Spread on a baking sheet and roast for 25 minutes, flipping once, until tender and caramelized.
2

While the sweet potato roasts, preheat a grill or grill pan over high heat. Pat 12 oz flank steak dry and rub with the remaining olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
3

Grill the steak for 3 to 4 minutes per side for medium-rare, or until an internal temperature of 145°F (63°C) is reached. Transfer to a cutting board and let rest 5 minutes.
4

Slice the steak thinly against the grain.
5

Divide 4 cups mixed greens between bowls. Top with roasted sweet potato and sliced steak.
6

Whisk together remaining olive oil, 2 tsp fresh lemon juice, and 2 tbsp chopped fresh flat-leaf parsley. Drizzle over each bowl and serve.

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Questions

What temperature do I cook Grilled Steak and Sweet Potato Power Bowl at?

For Grilled Steak and Sweet Potato Power Bowl, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 1. The target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Why rest the meat in Grilled Steak and Sweet Potato Power Bowl?

Step 3 reads: "Transfer to a cutting board and let rest 5 minutes." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Do I need any special equipment for Grilled Steak and Sweet Potato Power Bowl?

Beyond a knife and a board, the method uses a grill pan (step 2) and a sheet pan (step 1).

Is there a substitute for smoked paprika in Grilled Steak and Sweet Potato Power Bowl?

The entry for Grilled Steak and Sweet Potato Power Bowl calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use another cut instead of flank steak in Grilled Steak and Sweet Potato Power Bowl?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Grilled Steak and Sweet Potato Power Bowl uses 12 oz flank steak.

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