Steak & Sweet Potato Bowl

Roast the vegetables, sear the steak while they finish, and combine. The sweet potato caramelizes enough to carry the whole bowl without a sauce.

Ingredients

• 6 oz sirloin steak
• ¾ cup sweet potato, peeled and cut into ¾-inch cubes
• 1½ cups green beans, trimmed
• 1 tbsp olive oil
• 2 tsp Smokehouse rub, or salt and coarse black pepper
• 1 tsp beef tallow or butter

Instructions

1. Heat the oven to 425°F. Toss the sweet potato with the olive oil, salt, and pepper, and roast 20 minutes.
2. Add the green beans to the pan and roast another 8–10 minutes, until the beans blister and the sweet potato is tender.
3. Season the steak generously on both sides. Heat a cast-iron skillet over high until it smokes, add the tallow, and sear the steak 3–4 minutes per side for medium-rare.
4. Rest the steak 5 minutes, then slice against the grain.
5. Build the bowl: sweet potato and green beans, sliced steak fanned over the top, and any resting juices poured over.

Make-Ahead & Storage

The vegetables keep 4 days refrigerated and reheat well. Sear the steak fresh — it takes eight minutes and sliced steak reheats badly.

Notes

Sirloin is the lean pick that hits the macros, but flat iron, flank, or a trimmed ribeye all work if you don't care about the calorie side.

Resting is not optional here. Cut it early and the juice ends up on the board instead of the bowl.