Steak with Sweet Potato and Avocado
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Ingredients
- For the Steak:
- 1 1/2 lbs sirloin or flank steak (680 g)
- 1 tbsp olive oil (15 ml)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 1/2 tsp garlic powder (2 g)
- Flaky sea salt for finishing
- For the Sweet Potato:
- 4 medium sweet potatoes (900 g total)
- 1 tsp olive oil (5 ml)
- 1/2 tsp salt (3 g)
- For the Avocado:
- 2 ripe avocados (250 g flesh)
- 1 tbsp olive oil (15 ml)
- Juice of 1/2 lime (15 ml)
- Salt and pepper to taste
Directions
- Bake Sweet Potatoes: Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, rub with olive oil and salt. Place on a baking sheet and roast 40–45 minutes until tender. Split open and mash slightly with a fork.
- Prepare Avocado: In a small bowl, mash avocados with lime juice, olive oil, salt, and pepper. Keep chunky or smooth depending on preference.
- Cook Steak: Pat steak dry. Rub with olive oil, salt, pepper, and garlic powder. Heat a skillet or grill pan over medium-high. Cook 4–5 minutes per side for medium-rare, or until preferred doneness. Let rest 5 minutes, then slice against the grain.
- Assemble Plate: Divide sweet potato, avocado, and steak slices among plates. Sprinkle steak with flaky sea salt before serving.
Tips for Meal prep
Cook extra sweet potatoes and store in fridge; they reheat well.
Keep avocado mash separate in an airtight container with extra lime juice to reduce browning.
Steak can be grilled in bulk and sliced for quick meal bowls.
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