These steak bowls are dang good. The tender flavorful steak, roasted veggies, caramelized onions, and parsley sauce just mix so well together. Read the instructions and ingredient list carefully before starting, and you will see how it’s a lot less complicated to make than it seems.
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Let the cooking begin!
The steps:
- The steak needs to marinate for about 4-8 hours, so make sure you get that going long before you start making the rest of the meal.
- Add the marinade ingredients to a bowl, then the steak to the marinade, cover the steak in the liquid, cover the bowl, and then refrigerate 4-8 hours.
- About 30-45 minutes before you want to eat, start making the rest of the meal.
- Now, you’re going to start roasting your sweet potatoes and broccoli. Toss them in a bowl with extra virgin olive oil and salt and then spread evenly on a pan. Roast at 425F (218C) for about 25 minutes.
- The steak and onions will be cooked in the same pan, but spread out from each other. They are going to cook in some olive oil, with the steak cooking for a few minutes on either either side.
- Stir the onions around and cook until they are very soft and brown. Put about 1 Tbsp of coconut aminos in the onions and stir to combine.
- When the steak and onions are done, turn off heat and slice steak into strips.
- Cook the cauliflower rice in some extra virgin olive oil and season with salt.
- To make the parsley sauce, add all sauce ingredients to a blender and blend until smooth.
- Assemble by adding each food to a bowl: cauliflower rice, broccoli and sweet potatoes, steak strips, caramelized onions, and top with parsley sauce.
Substitutions:
- Chicken could be subbed for the steak. Cook it until it reaches a temperature of at least 165F (74C)
- Avocado oil can sub for extra virgin olive oil in each part of the recipe.
- Soy sauce can replace coconut aminos in each part of the recipe.
- White vinegar can be subbed for apple cider vinegar.
- Non-dairy or dairy milk can be subbed for coconut cream.
Recommended kitchen items:
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- My veggie chopper. It’s used and loved in my kitchen. In this recipe I used it to cube the sweet potatoes and onions.
- Magic Bullet Mini. This is a great little blender for sauces or a smoothie when you’re out of town.
- Glass mixing bowls with lids. I used one of these for marinating the steak in this recipe.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Grain-free Steak Bowls
(AIP, Paleo, Whole30, DF, GF, Nut-free, Soy-free)
Ingredients
Marinated Steak
- 1 ¼ lbs Angus tri tip steak cut into thin strips
- ¼ cup extra virgin olive oil +2-3 Tbsp for cooking
- ¼ cup coconut aminos
- 2 Tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
Roasted Veggies
- 1 large, or 2 small sweet potatoes cubed
- 1 large head of broccoli cut into florets
- 2-3 Tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp garlic powder
Cauliflower Rice
- ½ head cauliflower riced (fresh or frozen)
- 2 Tbsp extra virgin olive oil for sautéing
- ½ tsp sea salt
Caramelized Onion
- 1 yellow onion sliced into strips
- 1½ Tbsp coconut aminos
Parsley Sauce
- ⅓ cup fresh parsley
- 1 avocado peeled and pitted
- ½ tsp sea salt
- ¼ tsp ginger powder
- ¼ tsp turmeric powder
- ⅛ tsp cinnamon
- 1 lime juiced
- ½ cup coconut cream (or full fat coconut milk)
Instructions
- Marinate your steak in ¼ cup olive oil, ¼ cup coconut aminos, 2 Tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt. Let marinate in the fridge for around 4-8 hours.
- Once the steak is done marinating, preheat your oven to 425F (218C) and line a baking sheet with parchment paper.
- Add the sweet potatoes and broccoli to a large mixing bowl and toss with 2-3 Tbsp of olive oil and 1 tsp salt.
- Spread evenly on the parchment lined baking sheet, and roast in the oven for about 25 minutes.
- While the veggies are roasting, heat 2 medium skillets on the stove. One for the steak and onions, one for the cauliflower rice.
- Add 2 Tbsp of olive oil to each pan and then add the steak and onions to one, and cauliflower rice to the other.
- Stir the onions around one side of the pan, but let the steak mostly sit and cook on the other side of the pan. It will cook for about 3 minutes on each side, until medium rare. If your steak is thick add a minute or two to each side.
- Take the steak off the pan and let the onions continue to cook until they are very soft, 2-5 more minutes.
- Add about 1½ Tbsp of coconut aminos to the onions and cook another minute, and then remove from heat.
- For the cauli rice, stir and cook until it’s cooked through and tender. Then add 1 tsp of salt and stir.
- Lastly, make the parsley sauce by adding fresh parsley, avocado, ginger powder, ½ tsp garlic powder, turmeric powder, ½ tsp salt, cinnamon, lime (juiced), and coconut cream to a blender and blend until smooth.
- Assemble the bowls w/cauliflower rice, steak, sweet potatoes & broccoli, onions, & sauce.
