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.
Ingredients
For the Roasted Sweet Potatoes:
- 1 Large Sweet Potato
- 2 Teaspoons Olive Oil
- ¼ Cup Nutritional Yeast
For the Spicy Broccoli:
- 1 ½ Cups Broccoli Florets
- 1 Tablespoon Olive Oil
- ¼ Teaspoon Crushed Red Pepper Flakes
- 2 Teaspoons Umami Seasoning
For the Pesto Vinaigrette:
- 1 Cup Basil packed
- ¾ Cup Parsley packed
- ½ Cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 3 Cloves Garlic
- 1 Teaspoon Kosher Salt
For the Salad:
- 2 Cups Wild Rice cooked
- ¾ Cup Baby Tomatoes halved
- ½ Cup Parmesan Cheese shaved
For the Steak:
- 1 Pound Flank Steak
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 2 Teaspoon Avocado Oil
Instructions
- 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!
Calories: 919kcal | Carbohydrates: 86g | Protein: 46g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 77mg | Sodium: 1541mg | Potassium: 1419mg | Fiber: 11g | Sugar: 8g | Vitamin A: 14061IU | Vitamin C: 55mg | Calcium: 272mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
