Steak Bowl With Sweet Potato Mash & Garlic Green Beans
A hearty steak bowl with creamy sweet potato mash, juicy sliced steak, and garlic green beans finished with fresh chimichurri
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
1 medium steak (sirloin or ribeye), seasoned
1 cup sweet potato mash (boiled & mashed with butter and salt)
1 cup green beans
2 tablespoons chimichurri sauce (parsley, garlic, olive oil, red chili, vinegar)
Salt, to taste
Black pepper, to taste
Olive oil, as needed
Butter, as needed
Instructions
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.
