- About Us
- Directions & Hours
- Mail Order
- Personal Shopping
Add steak marinade ingredients to a gallon Ziplock bag then squish to combine. Slice flank steak in half if too large to fit inside an 11″ or 12″ cast iron skillet, then add to marinade and refrigerate for 1-6 hours.
Meanwhile, heat the oven to 425 degrees then spray a baking sheet with nonstick spray. Add sweet potatoes then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with fingers to coat then spread potatoes into an even layer and roast for 25-30 minutes, or until golden brown and tender, stirring with a spatula halfway through.
Heat the 11″ or 12″ (or larger) cast-iron skillet over heat that’s just a touch below high. Add enough high heat cooking oil to create a very thin layer on the bottom of the skillet then, when it begins to smoke, add the steak (add just 1 piece if you cut it in half.) Be careful as the oil might spit a bit, and turn the fan up, too! Let steak sear for 2 minutes on each side for medium-rare, then transfer to a cutting board and repeat with the second piece of steak. If you prefer your steak medium or medium-well, add both pieces of steak back into the skillet off the heat then let the residual heat of the skillet continue to cook the steak for several minutes. Let steak sit for a minimum of 7 minutes on the cutting board before slicing into thin strips against the grain.
Add all ingredients for the Avocado-Cilantro Drizzle except water to a small food processor or blender then pulse until roughly chopped. Add 2 Tablespoons water then process until smooth, adding up to 2 more Tablespoons water to get the sauce to a smooth but not runny consistency. Taste then add more salt and pepper, or lime juice if necessary.
Scoop rice into bowls then top with sliced steak, roasted sweet potatoes, sliced avocado, and baby arugula or baby spinach. Top with Avocado-Cilantro Drizzle then serve.