Mediterranean Steak Bowls with Sweet Potato
If you want a meal that hits every single flavour note, these Mediterranean steak bowls with sweet potatoes and topped with a creamy honey-lemon tahini yogurt dressing are hard to beat. Searing a well-marbled striploin and pairing it with warm caramelized sweet potatoes, crisp veggies, and a tangy chickpea salad creates a dish you will want on repeat.While there are a few distinct components that make up the bowl, each element comes together smoothly. You can easily prep the chickpea salad or sweet potatoes ahead of time to make dinner assembly effortless, bringing fresh, bold ingredients straight to the table.
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Steak
- 12 to 14 oz AAA striploin steak 340 to 400 g AAA striploin steak, 1 to 1¼ inches thick
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove finely grated
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For Finishing Steak
- 1 tablespoon avocado oil for searing
- 1 to 2 teaspoon fresh lemon juice
- Flaky finishing sea salt
Roasted Sweet Potatoes
- 1 large or 3 small orange sweet potatoes about 1 lb / 450 g, peeled and cut into ¾-inch cubes
- 1½ tablespoon olive oil
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Honey Lemon Tahini Yogurt Dressing
- ¼ cup tahini
- ⅓ cup full-fat Greek yogurt
- 2½ tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 small garlic clove finely grated
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- 3 to 5 tablespoon cold water as needed
Bowl Components
- 1½ cups Chickpea Parsley Salad
- 1 Persian cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion very thinly sliced
- ½ cup crumbled feta
- ¼ cup toasted pistachios roughly chopped
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh mint
Garnish
- Flaky finishing sea salt
- Freshly cracked black pepper
- Extra virgin olive oil
- Lemon wedges
Instructions
Make the Chickpea Salad in Advance
- This salad gets better as it sits. Make the Chickpea Parsley Salad Recipe up to a day in advance and store it in an airtight container in the fridge.
Prep the Steak
- Pat the steak completely dry with paper towels.
- In a small bowl, combine the olive oil, lemon zest, grated garlic, oregano, smoked paprika, coriander, kosher salt, and pepper. Rub evenly over both sides and edges of the steak. Place the steak on a rack over a sheet pan, and leave it out for 30 minutes before cooking to bring it closer to room temperature.
Roast the Sweet Potatoes
- Preheat the oven to 425°F (218°C). Line a half sheet pan (13x18 inch) with parchment paper.
- In a large bowl or right on the sheet pan, toss the sweet potato cubes with the olive oil, smoked paprika, cumin, oregano, kosher salt, and pepper until evenly coated.
- Spread the potatoes onto the prepared pan in a single layer, leaving space between the cubes to encourage caramelization.
- Roast for 18 minutes. Turn the potatoes with a spatula, then continue roasting for 10 to 12 minutes, or until deeply caramelized around the edges and easily pierced with a knife.
Tip: Avoid overcrowding the pan. Giving the sweet potato cubes breathing room allows trapped moisture to escape so they roast and brown properly. If the pan is too crowded, the trapped steam will cause the potatoes to soften and steam instead of developing those delicious caramelized, crispy edges.
Prepare the Honey Lemon Tahini Yogurt Dressing
- In a medium bowl, whisk together the tahini, Greek yogurt, lemon juice, honey, garlic, olive oil, and kosher salt until smooth.
- Gradually whisk in the cold water, 1 tablespoon at a time, until the dressing is creamy and pourable. It should ribbon off a spoon without becoming watery.
- Taste and adjust with a little more lemon juice or honey if desired. Set aside.
Cook the Steak
- Heat a 12½-inch skillet over medium-high heat until hot. Add 1 tablespoon of avocado oil to the pan.
- Add the steak and cook for 3½ to 4½ minutes per side, plus 30 - 60 seconds on each edge, depending on thickness. Pull the steak off the heat when the internal temperature reaches:125°F for Rare (will rise to 130°F while resting)128°F to 130°F for Medium-Rare (will rise to 133°F to 135°F while resting)
- Transfer to a cutting board and rest for 8 to 10 minutes to allow the juices to redistribute and temperature to settle.
- Slice thinly across the grain. Pour any warm pan juices back over the meat, finish with flaky sea salt and squeeze fresh lemon juice over top, optional.
Assemble the Bowls
- Divide the warm roasted sweet potatoes evenly between two wide, shallow bowls. Fan the sliced steak along one side of each bowl. Arrange generous portions of the Chickpea Parsley Salad beside the sweet potatoes.
- Scatter the cucumber, cherry tomatoes, and red onion throughout the remaining spaces.
- Sprinkle evenly with the crumbled feta, toasted pistachios, fresh dill, and fresh mint. Drizzle generously with the Honey Lemon Tahini Yogurt Dressing. Finish with flaky sea salt, freshly cracked black pepper, and extra virgin olive oil. Serve with lemon wedges and enjoy!
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Notes
Key Techniques & Ingredients
- What is Tahini? Tahini is a smooth paste made from ground toasted sesame seeds. It offers a rich, slightly nutty flavour profile commonly used across Middle Eastern and Mediterranean cuisine.
- What is Carryover Cooking? Carryover cooking refers to the heat retained inside cooked meat after it is removed from a pan. During the 8 to 10 minute resting period, internal steak temperatures typically rise by 5°F. Pulling the meat off the pan early ensures your preferred doneness is hit precisely.
Tips, Substitutions & Serving Suggestions
- Steak Cuts: Striploin (New York Strip) delivers a rich flavour and nice marbling, but flank steak, sirloin, or flat iron steaks work well in this setup.
- Make Ahead Strategy: Roast the sweet potatoes, mix the tahini dressing and the Chickpea Parsley Salad up to 3 days in advance. Keep stored in airtight containers in the fridge. Warm the sweet potatoes slightly before serving, while leaving the dressing and chickpea salad chilled.
- Dairy-Free Option: Swap the Greek yogurt for an equal amount of unsweetened dairy-free yogurt alternative, and omit or replace the feta with marinated olives.
- Serving Pairings: Pair these bowls with warm pita triangles or flatbread to scoop up any extra tahini dressing and chickpea salad.
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