Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A Beef Bowl using seasoned flank steak, spinach, baked sweet potatoes, cilantro, jalapeno, garlic and avocado, making it gluten-free and "whole".
- 16 ounces flank steak
- Fine sea salt and freshly ground pepper
- 2 tablespoon extra virgin olive oil divided
- 2 sweet potatoes peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 avocado cubed
- 2 cups spinach
- 1 jalapeno seeded and minced
- 2 garlic cloves minced
- 2 tablespoons cilantro
- 1/4 cup scallions chopped
- 1 lime cut into wedges
- chile powder for finishing
- Maldon Salt for finishing
Preheat oven to 450 degrees.
Toss cubed sweet potatoes with 1 teaspoon cumin and 1 tablespoon extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 10-15 minutes or until potatoes are fork tender.
Season flank steak with fine sea salt and freshly ground pepper.
Heat a large cast iron skillet over high heat, until it smokes. Add 1 tablespoon extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
Mix jalapeno and garlic in a small bowl.
Divide spinach, cooked sweet potatoes, steak, scallions and avocado into 2 large bowls. Top with jalapeno-garlic mixture, cilantro and fresh lime juice from lime edges.
Calories: 738kcal | Carbohydrates: 42g | Protein: 54g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 227mg | Potassium: 1952mg | Fiber: 12g | Sugar: 7g | Vitamin A: 21630IU | Vitamin C: 42.9mg | Calcium: 163mg | Iron: 6.7mg