Mediterranean Steak Bowls with Sweet Potato

Name: Mediterranean Steak Bowls with Sweet Potato
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 12 to 14 oz (340 to 400 g) AAA striploin steak, 1 to 1¼ inches thick; 1 tbsp extra virgin olive oil; 1 tsp finely grated lemon zest; 1 tsp dried oregano; ½ tsp smoked paprika; ½ tsp ground coriander; ¾ tsp kosher salt; ¼ tsp freshly cracked black pepper; 1 tbsp avocado oil for searing; 1 to 2 tsp fresh lemon juice; Flaky finishing sea salt; 1 large orange sweet potato (about 1 lb / 450 g), peeled and cut into ¾-inch cubes; 1½ tbsp olive oil; 1 tsp smoked paprika; ¾ tsp ground cumin; ½ tsp dried oregano; ¾ tsp kosher salt; ¼ tsp freshly cracked black pepper; ¼ cup tahini; ⅓ cup full-fat Greek yogurt; 2½ tbsp fresh lemon juice; 1 tbsp honey; 1 small garlic clove, finely grated; 1 tbsp extra virgin olive oil; ¼ tsp kosher salt; 3 to 5 tbsp cold water, as needed; 1½ cups Chickpea Parsley Salad; 1 Persian cucumber, diced; 1 cup cherry tomatoes, halved; ¼ cup very thinly sliced red onion

Mediterranean Steak Bowls with Sweet Potato

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

30 minutes

If you want a meal that hits every single flavor note, these Mediterranean steak bowls with sweet potatoes and topped with a creamy honey-lemon tahini yogurt dressing are hard to beat. Searing a well-marbled striploin and pairing it with warm caramelized sweet potatoes, crisp veggies, and a tangy chickpea salad creates a dish you will want on repeat.

While there are a few distinct components that make up the bowl, each element comes together smoothly. You can easily prep the chickpea salad or sweet potatoes ahead of time to make dinner assembly effortless, bringing fresh, bold ingredients straight to the table.

Ingredients

Steak

12 to 14 oz (340 to 400 g) AAA striploin steak, 1 to 1¼ inches thick
1 tbsp extra virgin olive oil
1 tsp finely grated lemon zest
1 tsp dried oregano
½ tsp smoked paprika
½ tsp ground coriander
¾ tsp kosher salt
¼ tsp freshly cracked black pepper

For Finishing Steak

1 tbsp avocado oil for searing
1 to 2 tsp fresh lemon juice
Flaky finishing sea salt

Roasted Sweet Potatoes

1 large orange sweet potato (about 1 lb / 450 g), peeled and cut into ¾-inch cubes
1½ tbsp olive oil
1 tsp smoked paprika
¾ tsp ground cumin
½ tsp dried oregano
¾ tsp kosher salt
¼ tsp freshly cracked black pepper

Honey Lemon Tahini Yogurt Dressing

¼ cup tahini
⅓ cup full-fat Greek yogurt
2½ tbsp fresh lemon juice
1 tbsp honey
1 small garlic clove, finely grated
1 tbsp extra virgin olive oil
¼ tsp kosher salt
3 to 5 tbsp cold water, as needed

Bowl Components

1½ cups Chickpea Parsley Salad
1 Persian cucumber, diced
1 cup cherry tomatoes, halved
¼ cup very thinly sliced red onion
½ cup crumbled feta
¼ cup toasted pistachios, roughly chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint

Garnish

Flaky finishing sea salt
Freshly cracked black pepper
Extra virgin olive oil
Lemon wedges

Directions

Make the Chickpea Salad in Advance

This salad gets better as it sits. Make the Chickpea Parsley Salad Recipe up to a day in advance and store it in an airtight container in the fridge.

Prep the Steak

Pat the steak completely dry with paper towels.
In a small bowl, combine the olive oil, lemon zest, oregano, smoked paprika, coriander, kosher salt, and pepper. Rub evenly over both sides and edges of the steak. Place the steak on a rack over a sheet pan, and leave it out for 30 minutes before cooking to bring it closer to room temperature.

Roast the Sweet Potatoes

Preheat the oven to 425°F (218°C). Line a Hestan OvenBond Half (13x18 inch) Sheet Pan with parchment paper.
In a large bowl or right on the sheet pan, toss the sweet potato cubes with the olive oil, smoked paprika, cumin, oregano, kosher salt, and pepper until evenly coated.
Spread the potatoes onto the prepared pan in a single layer, leaving space between the cubes to encourage caramelization.
Roast for 18 minutes. Turn the potatoes with a spatula, then continue roasting for 10 to 12 minutes, or until deeply caramelized around the edges and easily pierced with a knife.

Prepare the Honey Lemon Tahini Yogurt Dressing

In a medium bowl, whisk together the tahini, Greek yogurt, lemon juice, honey, garlic, olive oil, and kosher salt until smooth.
Gradually whisk in the cold water, 1 tbsp at a time, until the dressing is creamy and pourable. It should ribbon off a spoon without becoming watery.
Taste and adjust with a little more lemon juice or honey if desired. Set aside.

Cook the Steak

Heat a Hestan NanoBond 12½-inch skillet over medium-high heat until hot. Add 1 tbsp of avocado oil to the pan.
Add the steak and cook for 3½ to 4½ minutes per side, plus 30 - 60 seconds on each edge, depending on thickness. Pull the steak off the heat when the internal temperature reaches:
125°F for Rare (will rise to 130°F while resting)
128°F to 130°F for Medium-Rare (will rise to 133°F to 135°F while resting)
Transfer to a cutting board and rest for 8 to 10 minutes to allow the juices to redistribute and temperature to settle.
Slice thinly across the grain. Pour any warm pan juices back over the meat, finish with flaky sea salt and squeeze fresh lemon juice over top, optional.

Assemble the Bowls

Divide the warm roasted sweet potatoes evenly between two wide, shallow bowls. Fan the sliced steak along one side of each bowl. Arrange generous portions of the Chickpea Parsley Salad beside the sweet potatoes.
Scatter the cucumber, cherry tomatoes, and red onion throughout the remaining spaces.
Sprinkle evenly with the crumbled feta, toasted pistachios, fresh dill, and fresh mint. Drizzle generously with the Honey Lemon Tahini Yogurt Dressing. Finish with flaky sea salt, freshly cracked black pepper, and extra virgin olive oil. Serve with lemon wedges.