Yields: 2-4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients:
Steak:
- 1-1.5 lb flank steak, sirloin, ribeye, or your favorite cut
- 1 tablespoon olive oil
- 1 teaspoon steak seasoning (or your favorite blend of salt, pepper, garlic powder, etc.)
Potatoes:
- 1 lb Yukon gold or russet potatoes, diced into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Vegetables
- 1 bell pepper, any color, sliced
- 1/2 onion, sliced
Toppings:
- Crumbled feta or blue cheese (optional)
- Chopped fresh herbs (parsley, chives, cilantro)
- Your favorite sauce (chimichurri, garlic butter, hot sauce)
Equipment
- Large skillet or cast-iron pan
- Baking sheet
Instructions:
- Prep the Potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
- Marinade the Steak: While potatoes roast, pat steak dry with paper towels. Rub with olive oil and season generously with steak seasoning. Let rest at room temperature for 10-15 minutes.
- Cook the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add steak and cook 3-5 minutes per side for medium-rare, or until desired doneness. Remove from pan and let rest for 5-10 minutes before slicing.
- Cook the Veggies (Optional): Add sliced peppers and onions to the hot skillet and cook until softened and slightly charred, about 5 minutes. Season with salt and pepper.
- Assemble Bowls: Divide roasted potatoes between bowls. Top with sliced steak, cooked vegetables (if using), and your desired toppings like cheese, fresh herbs, and sauce.
Tips:
Customize It: Add other veggies like broccoli, mushrooms, or sweet potatoes. Get creative with toppings (avocado, salsa, etc.)
Doneness: Use a meat thermometer for accurate steak temperatures:
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
Enjoy your delicious and satisfying steak and potato bowls!
