Grilled Za'atar Steak And Sweet Potato Bowl Recipe
Prep Time:
30 minutes
Cook Time:
37 minutes
Servings:
2 Servings
Ingredients
  • 1 medium sweet potato
  • salt, to taste
  • pepper, to taste
  • ¼ cup + 1 tablespoon olive oil, divided
  • 2 tablespoons fresh squeezed lime juice
  • ½ teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • ½ teaspoon honey
  • 1 teaspoon sumac
  • 1 (12-ounce) New York strip steak
  • 1 tablespoon za'atar
  • 6 cups mixed baby greens and microgreens
  • 4 small radishes, sliced
  • 1 cup cherry tomatoes, halved
Directions
  1. Preheat the oven to 400 F.
  2. Peel the sweet potato and dice into 1-inch pieces.
  3. Place the sweet potatoes in a medium sized bowl and add 1 tablespoon of olive oil and salt and pepper to taste. Mix well.
  4. Place sweet potatoes on a parchment-lined baking sheet and roast for 30 to 35 minutes. Remove from oven and set aside when they're done baking.
  5. Meanwhile, prepare the vinaigrette by adding the remaining olive oil, lime juice, Dijon, shallots, honey, sumac, salt, and pepper to a small bowl. Whisk together and set aside.
  6. Coat steak on both sides with za'atar, salt, and pepper. Press spices into steak. Allow steak to sit at room temperature for 20 minutes.
  7. Add a drizzle of neutral oil to a frying pan over medium-high heat.
  8. Sear the steak for 3 minutes then flip and continue cooking for 4 to 6 minutes until desired temperature is reached. (125 F for rare and 135 F for medium-rare.)
  9. Allow the steak to rest for 5 minutes, then slice.
  10. Assemble the salads by dividing the greens between bowls. Top with sliced steak, sweet potatoes, radishes, and tomatoes. Serve with vinaigrette.