Description
A flavorful Steak Bowl featuring perfectly seared sirloin or ribeye steak served alongside creamy sweet potato mash and garlicky sautéed green beans, all topped with a vibrant chimichurri sauce. This balanced meal combines hearty protein with nutritious vegetables and zesty herbs for a satisfying, wholesome dish.
Ingredients
Scale
Steak
- 1 medium steak (sirloin or ribeye), seasoned
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed for searing
- Butter, as needed for resting
Sweet Potato Mash
- 1 cup sweet potatoes, peeled and chopped
- 1 tsp butter
- Salt, to taste
- Black pepper, to taste
Garlic Green Beans
- 1 cup green beans, trimmed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Pinch of salt
Chimichurri Sauce
- 2 tbsp chopped fresh parsley
- 1 clove garlic, minced
- 1 small red chili, finely chopped
- 1 tbsp red or white wine vinegar
- 2 tbsp olive oil
Instructions
- Prepare Sweet Potato Mash: Peel and chop sweet potatoes, then boil in salted water until tender, about 15 minutes. Drain and mash with butter, salt, and pepper until smooth and creamy.
- Cook the Steak: Season the steak generously with salt and pepper. Heat a skillet over high heat and add a splash of olive oil. Sear the steak for 3 to 4 minutes on each side or until it reaches your desired level of doneness. Remove from heat, add a little butter on top, and let it rest for 5 minutes before slicing thinly.
- Sauté Green Beans: In the same or a clean skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add green beans and a pinch of salt, sautéing until crisp-tender, roughly 5 to 7 minutes.
- Make Chimichurri Sauce: In a small bowl, combine chopped parsley, minced garlic, finely chopped red chili, vinegar, and olive oil. Stir well to create a flavorful herb-chili dressing.
- Assemble the Bowl: On a plate, spread the sweet potato mash as a base. Arrange sliced steak on top, then add sautéed green beans to the side. Drizzle the chimichurri sauce over the steak and serve immediately while hot.
Notes
- Choose ribeye for a fattier, more flavorful steak or sirloin for a leaner option.
- Resting the steak after cooking helps retain juices for a tender bite.
- Adjust chili quantity in chimichurri to manage spiciness.
- Sweet potato mash can be prepared ahead and reheated gently.
- Use fresh parsley for the best vibrant herb flavor in chimichurri.
