Grilled Steak and Sweet Potato Power Bowl
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.
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
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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.
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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.
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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.
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4
Slice the steak thinly against the grain.
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5
Divide 4 cups mixed greens between bowls. Top with roasted sweet potato and sliced steak.
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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.