Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle #healthy #dinner

Fundamentals just got an update! Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle are sound, filling. Without gluten and sans dairy, as well!

Feathery rice is topped with burned, marinated steak, firm broiled sweet potatoes, crisp child arugula, and rich avocados, at that point completed with a tasty and smooth Avocado-Cilantro Drizzle which, alright, is only an extravagant name for mixed guacamole. Tell everybody you toiled over it however – it'll be our little mystery.

This dish has one foot in the season that will not be named by virtue of the healthy fundamentals vibe, however the other solidly into spring – shading! greens! guac! – so it's absolutely ideal for this season. Hell, we're taking a gander at seven days of 60s in front of us so I may very well take the steak outside to the barbecue whenever I this dish. A young lady can dream, at any rate!

Also Try Our Recipe : Toasted Coconut Breakfast Porridge

Ingredients
SERVES 3-4

• 1-1/4lb flank steak (or your favorite steak)
• 1/2 large avocado, thinly sliced (other half will be used in sauce)
• 1 large sweet potato (1lb,) peeled then chopped into 1" cubes
• 1-1/2 Tablespoons extra virgin olive oil
• garlic salt and pepper
• 2 cups baby arugula or baby spinach
• cooked rice, for serving

For the steak marinade:

• 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
• 2 Tablespoons high heat cooking oil
• 2 teaspoons honey
• 4 crushed garlic cloves (not chopped garlic - it will burn)
• 1/2 teaspoon red pepper flakes (or more or less)
• 1/4 teaspoon ground ginger

For the Avocado-Cilantro Drizzle:

• 1/2 large avocado
• 1/4 cup packed cilantro
• 1-1/2 Tablespoons lime juice
• 1 clove garlic
• salt and pepper
• 2-4 Tablespoons water

Directions

1. Add steak marinade ingredients to a gallon Ziplock bag then squish to combine. Slice flank steak in half if too large to fit inside an 11" or 12" cast iron skillet, then add to marinade and refrigerate for 1-6 hours.
2. Meanwhile, heat oven to 425 degrees then spray a baking sheet with nonstick spray. Add sweet potatoes then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with fingers to coat then spread potatoes into an even layer and roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through.
3. Heat the 11" or 12" (or larger) cast iron skillet over heat that's just a touch below high. Add enough high heat cooking oil to create a very thin layer on the bottom of the skillet then, when it begins to smoke, add the steak (add just 1 piece if you cut it in half.) Be careful as the oil might spit a bit, and turn the fan up, too! Let steak sear for 2 minutes on each side for medium-rare, then transfer to a cutting board and repeat with second piece of steak. If you prefer your steak medium or medium-well, add both pieces of steak back into the skillet off the heat then let the residual heat of the skillet continue to cook the steak for severalminutes. Let steak sit for a minimum of 7 minutes on the cutting board before slicing into thin strips against the grain.
4. Add all ingredients for the Avocado-Cilantro Drizzle except water to a small food processor or blender then pulse until roughly chopped. Add 2 Tablespoons water then process until smooth, adding up to 2 more Tablespoons water to get the sauce to a smooth but not runny consistency. Taste then add more salt and pepper, or lime juice if necessary.
5. Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado, and baby arugula or baby spinach. Top with Avocado-Cilantro Drizzle then serve.

For more detail : bit.ly/36zk2J4

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