Steak and Potato Bowls

Ces bowls steak et pommes de terre sont un repas complet et équilibré, parfait pour un déjeuner ou un dîner facile. Composés de steak grillé, de pommes de terre rôties, d’oignons caramélisés et de légumes frais, ils offrent une combinaison idéale de protéines et de légumes. Cette recette simple convient très bien au meal prep et aux repas de la semaine, avec des ingrédients faciles à trouver et une préparation adaptable au four, à l’air fryer ou au gril. Un plat nourrissant, pratique et plein de saveurs.

Ingredients

• 1 large sweet onion, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 3/4 lb flank steak
• Steak seasoning
• 10 oz baby Yukon Gold potatoes, cut into sixths (or quarters if small)
• Homemade seasoned salt
• 3–4 oz mixed greens
• 1 cup grape or cherry tomatoes

Directions

1. Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and caramelized, about 20–30 minutes. Set aside.
2. Optional step: Soak the potatoes in cold water for 30 minutes. Drain and pat very dry.
3. Toss the potatoes with 1 tablespoon olive oil and seasoned salt.
   • Air fryer: Cook at 360°F (180°C) for 20–25 minutes, shaking once or twice.
   • Oven: Roast on a foil-lined, nonstick-sprayed baking sheet at 425°F (220°C) for 30–40 minutes, stirring once or twice. Set aside.
4. Rub the steak with the remaining 1 tablespoon olive oil and season generously on both sides.
5. Preheat the grill to high heat (about 500°F / 260°C). Lower one burner to low. Grill the steak on high heat for 1½ minutes per side, lid closed. Move to low heat and grill for another 2 minutes per side for medium-well, adjusting time as needed.
6. Let the steak rest for at least 10 minutes, then slice thinly against the grain.
7. Divide mixed greens between bowls. Top with sliced steak, caramelized onions, roasted potatoes, and tomatoes. Add dressing if desired and serve.

Tips

• Resting the steak ensures juicier slices.
• Cut potatoes evenly for uniform roasting.
• Onions can be made ahead and refrigerated for up to 3 days.

• 1 large sweet onion, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 3/4 lb flank steak
• Steak seasoning
• 10 oz baby Yukon Gold potatoes, cut into sixths (or quarters if small)
• Homemade seasoned salt
• 3–4 oz mixed greens
• 1 cup grape or cherry tomatoes

Variations and Substitutions

• Steak: Use sirloin, ribeye, or skirt steak.
• Potatoes: Swap Yukon Gold for sweet potatoes or red potatoes.
• Greens: Try arugula, spinach, or romaine.
• Dressing: Balsamic vinaigrette, garlic yogurt sauce, or chimichurri work well.

FAQs

Can I cook the steak in a pan instead of grilling?
Yes, sear in a hot cast-iron skillet for similar results.

Can this be meal-prepped?
Yes. Store components separately and assemble before serving.

How long do leftovers keep?
Up to 3 days in the refrigerator.

Serving Suggestions

• Serve with a simple vinaigrette or creamy dressing.
• Add avocado or a soft-boiled egg for extra richness.
• Pair with crusty bread or gluten-free rolls.

Why You’ll Love This Recipe

• Balanced, hearty bowl with protein and vegetables
• Great for meal prep or weeknight dinners
• Simple ingredients with bold flavor
• Easily customizable for different diets

Steak and Potato Bowls

Recipe by el hassan

Servings

2

servings

Prep time

40

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 1 large sweet onion, thinly sliced

• 3 tablespoons extra virgin olive oil, divided

• 3/4 lb flank steak

• Steak seasoning

• 10 oz baby Yukon Gold potatoes, cut into sixths (or quarters if small)

• Homemade seasoned salt

• 3–4 oz mixed greens

• 1 cup grape or cherry tomatoes

Directions

• Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and caramelized, about 20–30 minutes. Set aside.
• Optional step: Soak the potatoes in cold water for 30 minutes. Drain and pat very dry.
• Toss the potatoes with 1 tablespoon olive oil and seasoned salt.
• Air fryer: Cook at 360°F (180°C) for 20–25 minutes, shaking once or twice.
• Oven: Roast on a foil-lined, nonstick-sprayed baking sheet at 425°F (220°C) for 30–40 minutes, stirring once or twice. Set aside.
• Rub the steak with the remaining 1 tablespoon olive oil and season generously on both sides.
• Preheat the grill to high heat (about 500°F / 260°C). Lower one burner to low. Grill the steak on high heat for 1½ minutes per side, lid closed. Move to low heat and grill for another 2 minutes per side for medium-well, adjusting time as needed.
• Let the steak rest for at least 10 minutes, then slice thinly against the grain.
• Divide mixed greens between bowls. Top with sliced steak, caramelized onions, roasted potatoes, and tomatoes. Add dressing if desired and serve.