Steak and Potato Bowls
Hearty and customizable steak and potato bowls with fresh vegetables and zesty toppings.
Ingredients
- 2 medium russet potatoes diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 pound flank steak
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 cup cherry tomatoes halved
- 1 cup corn fresh, frozen, or canned
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Meanwhile, season the flank steak with salt and pepper. In a small bowl, mix soy sauce, Worcestershire sauce, and smoked paprika, then marinate the steak for 10-15 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated steak for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.
- In a large bowl, combine roasted potatoes, sliced steak, cherry tomatoes, corn, and diced avocado. Toss gently to mix.
Notes
Always choose fresh, high-quality ingredients. Let the steak marinate for at least 10-15 minutes. Cut potatoes uniformly for even roasting. Allow steak to rest before slicing.