Crispy sweet potatoes and juicy steak come together in this delicious Chipotle-inspired Southwest Steak Bowl recipe.
We’re right in the middle of Spring and with Summer coming soon, it’s time to make recipes full of fresh ingredients and beautiful colors.
This Southwest Steak Bowl recipe is made with thin strips of flank steak, sweet potato, fresh mixed greens, creamy avocado, and lime.
Southwest Steak Bowl Recipe
I love an easy meal and this semi Chipotle copycat recipe comes together with a variety of in-season ingredients; making it a great switch away from heavy winter recipes.
Packed with protein, vitamins, minerals, antioxidants, and fiber, these steak bowls are not only loaded with flavor but a number of health benefits!
These delicious bowls are made with fan-favorite toppings, fresh or leftover steak, and is an easy meal on busy weeknights.
Steak Bowl Ingredients
Potato: I can’t get enough of sweet potatoes, whether it’s Mexican Sweet Potatoes or a regular Air Fryer Baked Sweet Potato, I’m obsessed! That’s why I made them the base of these beef bowls! It’s almost like an elevated (and way more fun) version of steak and potatoes.
Herbs and spices: shake some flavor into your bowls with ground cumin, paprika, kosher salt, and freshly ground pepper.
Fresh greens: fill the bowl with fresh ingredients like mixed greens, chopped fresh cilantro, and scallions, avocado, and lime.
Jalapeño Lime Vinaigrette Ingredients
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Southwest Steak Bowls
1. Preheat the oven to 450 degrees.
2. Cook the potatoes. Toss cubed sweet potatoes with 1 tsp cumin, 1 tsp paprika, and 1 tbsp extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 15-20 minutes or until potatoes are fork-tender. If you have one, I love making the sweet potato cubes in the air fryer!
3. Season the steak. Season both sides of the steak with salt and pepper to taste. Salting the steak helps tenderize it, for a more tender bite, so don’t skip this step!
4. Cook the steak. Heat a large cast iron skillet over medium high heat, until it smokes. Add 1 tbsp extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
5. Prepare the steak bowls. Divide mixed greens, cooked sweet potatoes, steak, scallions, and avocado into 2 large bowls. Top with the jalapeño garlic mixture, cilantro, and fresh lime juice from lime wedges.
Jalapeño Lime Vinaigrette
1. Make the vinaigrette. In a small bowl, combine minced jalapeño, minced garlic, extra virgin olive oil, lime juice, honey, and a pinch of salt.
2. Serve. Top each bowl with the vinaigrette and serve.
Sweet potatoes: swap out sweet potatoes for white rice, brown rice, or even cauliflower rice. You can also add roasted baby potatoes instead if you like.
Other favorite toppings: spice things up in your bowl with chipotle pepper or some of my other favorite ingredients like black beans, pinto beans, green onions, pico de Gallo (or your favorite salsa), corn salsa, red onions, bell peppers, or cheddar cheese.
Flank Steak Temperature
Depending on how you enjoy your steak, your book time and the internal temperature will change.
Remember to ensure your meat is fully thawed out before cooking on your hot skillet.
Rare: 11-12 minutes; internal temperature: 125 degrees Fahrenheit
Medium rare: 12-13 minutes; internal temperature: 135 degrees Fahrenheit
Medium: 13-14 minutes; internal temperature: 145 degrees Fahrenheit
Well done: 15-16 minutes; internal temperature: 165 degrees Fahrenheit
What is flank steak called at the grocery store?
When you are shopping at your local grocery store or local butcher shop, don’t get discouraged if you don’t see “flank steak.” One of the most common names for flank steak is also London Broil.
So, whether you are at the store or reading a menu, you now know what to look for to ensure you’re buying the right cut.
What is the best way to tenderize flank steak?
Flank steak is one of those cuts of meat that needs to be marinated in order to increase the tenderness of the meat.
However, put down the meat mallet or meat tenderizer. In order to get flank steak nice and tender, all you need to do is marinate the meat with acid like citrus or vinegar. Salting the meat also works as a tenderizer.
Marinating in acid chemically breaks down the tough muscle fibers and produces super tender steak.
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Southwest Steak Bowl
- 1 large sweet potato, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil, divided
- 16 ounces flank steak
- kosher salt and freshly ground pepper, to taste
- 1 avocado, thinly sliced
- 2 cups mixed greens
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro
- 1/4 cup scallions, thinly sliced
- Preheat oven to 450 degrees.
- Toss cubed sweet potatoes with 1 tsp cumin, 1 tsp paprika and 1 tbsp extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 15-20 minutes or until potatoes are fork tender.
- Season both sides of the steak with salt and pepper to taste.
- Heat a large cast iron skillet over medium-high heat, until it smokes. Add 1 tbsp extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
- Divide mixed greens, cooked sweet potatoes, steak, scallions, and avocado into 2 large bowls. Top with jalapeno-garlic mixture, cilantro and fresh lime juice from lime edges.
Jalapeño Lime Vinaigrette
- In a small bowl, combine minced jalapeño, minced garlic, extra virgin olive oil, lime juice, honey, and a pinch of salt.
- Top each bowl with vinaigrette and serve.