Description
Hearty and flavorful steak and potato bowls topped with veggies and a savory sauce—perfect for a filling dinner.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced
- 1 lb baby potatoes, quartered
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 2 cups baby spinach or mixed greens
- 2 tbsp butter
- ¼ cup sour cream or Greek yogurt
- 1 tbsp chopped fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 425 °F (220 °C). Toss quartered baby potatoes with 1 tbsp olive oil, garlic powder, paprika, salt and pepper. Spread on a baking sheet and roast 20–25 min until golden and tender.
- While potatoes roast, season sliced steak with salt, pepper, and a bit more paprika.
- Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add steak slices and sear 2–3 min per side until browned but still juicy. Remove steak and set aside, tented with foil.
- In same skillet, add butter. Sauté bell pepper, red onion and corn for 4–5 min until slightly charred and softened. Season with salt and pepper.
- Warm sour cream or Greek yogurt in a small bowl; season with salt, pepper, a squeeze of lemon if desired.
- Assemble bowls: base of spinach or greens, top with roasted potatoes, sautéed veggies, and steak slices.
- Drizzle sour cream sauce over bowls and garnish with parsley or cilantro. Serve immediately.
Notes
- Feel free to swap steak for chicken or tofu for a twist.
- Make it kid‑friendly by milder seasoning and skipping spicy add‑ins.
- Double the veggies for extra color and nutrition.
- Leftovers can be stored up to 3 days; reheat gently in a skillet.