I enjoy how this recipe brings together simple ingredients into a well-rounded dish. The steak adds richness, the sweet potato mash brings a natural sweetness, and the green beans balance everything with a fresh, crisp bite.
I also appreciate how quick it is to prepare. In about 30 minutes, I can have a complete meal that looks and tastes like something much more elaborate. The chimichurri adds a bright, zesty finish that really elevates the entire bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium steak (sirloin or ribeye), seasoned 1 cup sweet potato mash (boiled and mashed with butter and salt) 1 cup green beans 2 tbsp chimichurri or herb-chili topping salt pepper olive oil butter
Directions
I start by boiling peeled sweet potatoes until they’re tender. Once soft, I mash them with a bit of butter, salt, and pepper until smooth and creamy.
Next, I season the steak generously with salt and pepper. I heat a skillet until very hot, then sear the steak for about 3 to 4 minutes per side, depending on how I like it cooked. After cooking, I let it rest for 5 minutes before slicing.
For the green beans, I sauté them in olive oil with minced garlic and a pinch of salt until they’re crisp-tender and fragrant.
I then prepare the chimichurri by mixing chopped parsley, minced garlic, red chili, vinegar, and olive oil until well combined.
To assemble, I spread the sweet potato mash as the base, add the sliced steak and green beans on top, and finish with a generous spoon of chimichurri.
I sometimes switch the steak cut depending on what I have available, like using flank or strip steak. For a lighter version, I replace the steak with grilled chicken or even roasted chickpeas.
I also like experimenting with the mash by adding a hint of garlic or a splash of cream. When I want extra flavor, I sprinkle some feta cheese or toasted nuts on top.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I keep the components separate when possible to maintain texture.
When reheating, I warm the steak gently in a pan to avoid overcooking, and heat the mash and green beans separately. I add fresh chimichurri after reheating for the best flavor.
FAQs
Can I use a different cut of steak?
I often use whatever cut I have on hand, like ribeye, sirloin, or flank steak. Each one brings a slightly different texture and flavor.
How do I know when my steak is done?
I usually check by touch or use a thermometer. I prefer medium-rare, which is warm and slightly pink in the center.
Can I make this dish ahead of time?
I can prepare the components in advance, but I prefer cooking the steak fresh for the best taste and texture.
What can I use instead of chimichurri?
I sometimes swap it with pesto, garlic butter, or even a simple squeeze of lemon juice with olive oil.
Are there other vegetables I can use?
I like using broccoli, asparagus, or zucchini if I don’t have green beans. They all work well with the flavors in this bowl.
Conclusion
I find this steak bowl to be a perfect example of how simple ingredients can come together into a delicious and satisfying meal. It’s quick, customizable, and packed with flavor in every bite.
Whenever I want something nourishing and comforting without too much effort, this is one of my go-to recipes.
Prepare Sweet Potato Mash:
Boil peeled sweet potatoes until fork-tender. Mash with butter, salt, and pepper until smooth and creamy.
Cook the Steak:
Season steak generously with salt and pepper. Heat a skillet over high heat with a little oil. Sear steak for 3–4 minutes per side or until desired doneness. Let rest for 5 minutes, then slice.
Cook Green Beans:
Heat olive oil in a pan. Add minced garlic and sauté briefly, then add green beans. Cook until crisp-tender and lightly browned. Season with salt.
Make Chimichurri:
Combine chopped parsley, minced garlic, red chili, vinegar, and olive oil. Mix well.
Assemble the Bowl:
Add sweet potato mash to a bowl, top with sliced steak and green beans. Spoon chimichurri over the steak and serve warm.
Notes
Letting the steak rest keeps it juicy.
Use a meat thermometer for precision (medium-rare: ~57°C / 135°F).
Chimichurri can be made ahead for deeper flavor.
Swap green beans with broccoli or asparagus if desired.
