Southwestern Steak and Sweet Potato Bowl

sweet potatoes roasted with garlic + scallion, jalapeno spiced skirt steak, avocado

1705 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 644 | Category: Gluten-Free | Good Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


  • - Baking Sheet
  • - Chef's Knife
  • - Foil
  • - Grillpan
  • - Measuring Spoons
  • - Spatula
  • - Tongs

What You Need:

  • - 1 tbsp + 1 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - ¼ tsp Ground Cumin (optional)

What We Send:

  • - Avocado
  • - Garlic
  • - Jalapeno Pepper
  • - Skirt Steak
  • - Sliced Scallions
  • - Sweet Potato Chunks

Wine Pairings by @grapefriend

Grilled meat practically exists to be drunk with Malbec – the char is amazing with the gritty earth of the grape.

Beer Pairings

American Amber, Baltic Porter, American Pale Lager, Belgian Flanders

What To Do:

1. Preheat oven to 450°F. Line a baking sheet with foil.

Southwestern Steak and Sweet Potato Bowl - Step 1

2. Cook the Potatoes:
Pour sweet potatoes onto baking sheet. Pour 1 table-spoon of oil, 1 teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon of cumin (optional) over the sweet potatoes and toss with your hands to coat. Place in the oven and roast until browned and tender (approximately 20 minutes). In the last 5 minutes of cook time, chop the remaining jalapeno and use a spatula to stir it into the potatoes along with the remaining garlic and all of the scallions.

Southwestern Steak and Sweet Potato Bowl - Step 2

3. Make the Steak Rub:
Pour half of the jalapeno slices, half the garlic, 1 teaspoon salt and ¼ teaspoon pepper into a small pile on a cutting board and keep cutting through the mixture with your knife until the jalapeno starts releasing its juices and you have made a wet paste. Rub mixture over steaks.

4. Cook the Steaks:
Rub a grill pan with 1 teaspoon of canola oil and place over high heat. Once grill starts to smoke, add steaks and cook to medium rare, turning once (approximately 3-4 minutes per side). Remove to a plate and allow to rest for 5 minutes. Slice against the grain

Southwestern Steak and Sweet Potato Bowl - Step 3

and make sure to save the wonderful juices on your plate, we’ll use them later.


Southwestern Steak and Sweet Potato Bowl - Step 4

5. Dice the avocadoes by cutting in half, removing pit, using a paring knife to cross hatch the flesh and scoop out the flesh with a spoon.

To Serve:
Divide sweet potatoes between two bowls and drizzle the steak pan juices over each. Fan sliced steak over potatoes and top with diced avocado.

Pro Tip:

To slice tougher cuts of meat against the grain, just position your knife perpendicular to the grain and slice as thinly as possible.

We are proud to use recyclable plastic containers, but do the earth a favor and reuse them first!