A steak bowl using seasoned flank steak, spinach, baked sweet potatoes, cilantro, jalapeno, garlic and avocado, making it gluten-free and "whole".
A steak bowl using seasoned flank steak, spinach, baked sweet potatoes, cilantro, jalapeno, garlic and avocado, making it gluten-free and "whole".
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!