Introduction

Steak and Potato Bowls are a satisfying meal perfect for any day of the week. Combining tender grilled flank steak, caramelized onions, and crispy roasted potatoes, this dish offers a delicious balance of flavors and textures.

A white bowl sits on a white marbled surface, filled with several layers of food. At the bottom is a bed of dark and light green leafy salad, topped with thin slices of grilled steak arranged in the center, showing a slightly charred texture with a creamy white sauce drizzled over it. To the right of the steak are bright red tomato wedges, also covered with the same creamy sauce. Below the tomatoes, there are golden-brown roasted potato wedges, also drizzled with the sauce. At the bottom left, caramelized onions add a rich, glossy brown layer partially covered by the sauce. Small green leaves and sprouts scatter around the edges, adding fresh green accents. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet onion, thinly sliced
3 tablespoons extra virgin olive oil, divided
3/4 lb flank steak
Steak seasoning, to taste
10 oz baby Yukon gold potatoes, cut into sixths (or quarters if small)
Homemade seasoned salt, to taste
3–4 oz mixed greens
1 cup grape or cherry tomatoes

Instructions

Step 1: Heat 1 tablespoon of extra virgin olive oil in a 10″ skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 20-30 minutes. Set aside. You can prepare the onions a day in advance.
Step 2: Soak the cut potatoes in cold water for 30 minutes, then drain and pat them very dry. Toss with 1 tablespoon of extra virgin olive oil and homemade seasoned salt. Roast the potatoes either in an air fryer at 360°F for 20-25 minutes, stirring once, or on a foil-lined baking sheet in a 425°F oven for 30-40 minutes, stirring once or twice. Set aside. These can also be prepared a day ahead.
Step 3: Rub the flank steak with the remaining 1 tablespoon of extra virgin olive oil and season generously with steak seasoning on both sides. Preheat a grill to 500°F, then reduce one burner to low. Grill the steak on the high heat side for 1-1/2 minutes per side with the lid closed between turns. Move steak to the low heat side and grill for an additional 2 minutes per side for medium-well, keeping the lid closed between flips. Let the steak rest for at least 10 minutes before slicing thinly against the grain. This step can be done ahead of time as well.
Step 4: Divide the mixed greens between two bowls. Top each with sliced grilled steak, caramelized onions, roasted potatoes, and grape or cherry tomatoes. Drizzle with your choice of dressing and serve immediately.

Tips & Variations

For extra flavor, marinate the steak in your favorite marinade for 1-2 hours before grilling.
Swap baby Yukon gold potatoes for sweet potatoes for a sweeter twist.
If you don’t have an air fryer, roasting in the oven works equally well for crispy potatoes.
Add a sprinkle of fresh herbs like parsley or chives for added freshness.

Storage

Store leftover steak and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain texture. Caramelized onions can be stored separately and reheated as needed. Mixed greens are best added fresh when serving.

How to Serve

A white bowl on a white marbled surface holds a vibrant dish with three main layers: at the bottom, dark green mixed salad leaves providing a fresh base; on one side, shiny, golden-brown roasted potato wedges with a slightly crispy texture; next to them, a heap of caramelized onions with a golden amber color, soft and glossy; and finally, on the top, slices of medium-rare steak showing a pink center with brown grill marks. The whole dish looks warm and hearty with contrasting textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use skirt steak, ribeye, or sirloin, but cooking times and methods may vary slightly. Flank steak is preferred for its flavor and texture in this recipe.

What kind of dressing pairs best with this bowl?

A simple vinaigrette made with olive oil, lemon juice, salt, and pepper works well. You can also try balsamic glaze or a creamy horseradish dressing for added zest.