Copycat Sweetgreen Caramelized Steak Plate

If you’re looking for the perfect prep-ahead lunch that is sure to keep you satisfied all week long, then this will become your new favorite recipe. This is my Copycat Sweetgreen Caramelized Steak Plate, and it is sure to become your new favorite recipe. It’s made from a combination of perfectly-cooked sweet potatoes, spicy broccoli, and tender caramelized steak, that is all perched atop a bed of fluffy wild rice and topped off with a pesto vinaigrette that is so good, you could drink it.

Friends, I am back with another copycat recipe from one of my favorite restaurants: Sweetgreen. If you’re from New York or California, then you definitely know of Sweetgreen. This fast-casual restaurant is known for their customizable salads that are truly unlike any other. I swear, they are truly the best takeout salads that you can get! Which is why I’ve recreated some of their most popular recipes (such as their Hot Honey Chicken Plate or Miso Glazed Salmon Bowls). But this Caramelized Steak Plate? It may just be my new favorite.

If you’re not new to my blog, then you may know that I LOVE steak — like, I really love it. If I had to call one food my absolute favorite food, it would be steak. I truly love it in all forms, at any time of day, and in all ways. So, when Sweetgreen recently came out with their newest protein options, aka a delicious, herby, flank-steak that’s cooked to a perfect medium-rare, I RAN to my local Sweetgreen to try it. While they have the steak as an option to add to any of their salads, their new Caramelized Steak Plate. is my newest obsession. It’s one of their high-protein plates, not salads, which has a bed of wild rice, and is loaded with perfectly roasted sweet potatoes, spicy broccoli, and yes, the caramelized steak. Plus, it’s topped off with a tangy and refreshing Pesto vinaigrette that is my all-time favorite Sweetgreen dressing. This bowl has quite a few components, and isn’t necessarily the quickest recipe to throw together, but I promise that it’s absolutely worth it! Oh, and this recipe easily prepares four servings that are perfect for meal-prep, at the same cost that just ONE Sweetgreen salad would be.

What You Need to Make This Copycat Sweetgreen Recipe

• Sweet Potato: Sweet potatoes are one of my favorite ingredients. Not only are they a superfood, but they also happen to be loaded with vitamins and fiber. They also are much healthier than white potatoes, making them the perfect, easy, healthy swap!
• Olive Oil: I like using a better-for-you oil to cook the steak, such as olive oil, to cook the steak.
• Nutritional Yeast: Nutritional yeast adds fiber to this recipe, and gives the potatoes a slightly cheesy flavor that pairs perfectly with the steak. This ingredient was a staple in my kitchen when I was vegan, and is still one that I love to use today!
• Broccoli: There’s something about Sweetgreen’s broccoli that is truly unbeatable. It’s always perfectly-seasoned, perfectly-cooked, tender, and delicious. And the best part? It’s super easy to recreate at-home!
• Crushed Red Pepper Flakes: Crushed red pepper flakes add just the right amount of spice to this recipe, without making it too spicy. If you are really sensitive to spice, however, you can always omit it.
• Umami Seasoning: Umami seasoning is a blend of mushrooms and herbs that adds a delicious flavor to this recipe. It really takes all of the flavors up to the next-level — don’t skip it, it’s worth it!
• Basil & Parsley: The combination of fresh basil and parsley adds a bright, vibrant, delicious flavor to this caramelized steak plate.
• Red Wine Vinegar: Red wine vinegar adds just the right amount of acidity to this vinaigrette that perfectly ties it together.

• Dijon Mustard: The Dijon mustard adds a tangy, creamy element to this dressing that is delicious.
• Garlic: I always recommend using fresh garlic cloves in my salad dressing recipes, and this recipe is no exception.
• Kosher Salt: A pinch of kosher salt adds the best flavor to this recipe!
• Wild Rice: Sweetgreen’s wild rice is filled with fiber and whole grains, making it a delicious addition to this bowl.
• Baby Tomatoes: Baby tomatoes are not only easier to eat than traditional tomatoes, since they’re smaller and crunchier, but they’re also bursting with flavor. Plus, they add the perfect color to this salad!
• Parmesan Cheese: I will always recommend using freshly grated parmesan cheese in my recipes, and this one is no exception!
• Flank Steak: For the steak, you’ll want to use flank steak. Be sure to trim the fat off as much as possible, for the leanest cut of meat.
• Steak Seasonings: To season the steak, you’ll need a combination of garlic powder, kosher salt, and ground black pepper. Yum!

How to Make This Better-Than-Takeout Steak Plate

To make this steak plate, start by preheating your oven to 425 F. Next, prepare the sweet potatoes. Wash and chop the sweet potatoes and add them to a baking sheet. Then, toss them with the olive oil and nutritional yeast.

Transfer the potatoes to the oven and allow them to roast for 25-28 minutes. Be sure to shake the pan halfway through, so that the potatoes cook evenly. Once the potatoes are crispy and golden, remove them from the oven and set them aside.

While the potatoes are roasting, prepare the broccoli. Wash and chop the broccoli florets and add them to a bowl alongside the olive oil, red pepper flakes, and umami seasoning. Then, line the broccoli on a baking sheet. Transfer it to the oven and allow it to bake for 15 minutes. While the potatoes and broccoli are roasting, prepare the wild rice. Cook the rice according to your preferred method and set it aside.

Next, prepare the pesto vinaigrette. Add all of the vinaigrette ingredients (the basil, parsley, olive oil, red wine vinegar, dijon mustard, garlic, and kosher salt) to a blender. Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set the vinaigrette aside.

Finally, prepare the steak. Pat the flank steak dry and season both sides with garlic powder, sea salt, and ground black pepper. Next, heat a skillet, on the stove, over medium heat. Once the skillet is very hot, add the avocado oil, followed by the steak.

Allow the steak to cook, undisturbed for 4-5 minutes. Then, flip it to the other side and allow it to cook for another 4-5 minutes, or until it reaches your desired doneness. Once the steak is done, transfer it to a cutting board and allow it to rest for five minutes. Then, slice the steak.

Finally, build the bowls. Add a scoop of the wild rice to the bottom, followed by the roasted sweet potatoes and spicy broccoli. Chop the tomatoes and shred the parmesan cheese and add them to the bowl. Finally, add the sliced steak on top.

Top with the pesto vinaigrette, then serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim