Steak and Sweet Potato Grain Bowl

• 95
  800 g top sirloin steak, patted dry

  100% Grassfed Top Sirloin Steak | Biodynamic Certified | Foxhollow Farm95$14.00Buy from Foxhollow Farm
• 98
  1 1/2 cups short grain brown rice, rinsed

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 86
  2 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 95
  3 tbsp extra virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 86
  1 1/2 tbsp red wine vinegar

  MOTHER EARTH ORGANIC RED WINE VINEGAR WITH POUR SPOUT 14OZ86$14.99Buy from Mother Earth Vinegar
• 80
  1 tsp smoked paprika, divided

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 6 cups water
• 1 1/2 tsp salt, divided
• 3/4 tsp black pepper, divided

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Preheat the oven to 425°F (220°C). Bring 6 cups of water to a rolling boil in a medium pot with 1/2 tsp salt, add the rinsed short grain brown rice, and boil rapidly uncovered for 22 minutes until tender. Drain the rice through a fine-mesh sieve, return it to the hot pot off heat, cover with a lid, and let it steam for 5 minutes.

2. 2

   While the water heats, place the cubed sweet potatoes on a rimmed baking sheet. Drizzle with 1 tbsp avocado oil and season with 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well and spread into an even layer, then roast for 20 minutes, flipping once at the 10-minute mark, until edges are caramelized and crisp-tender.

3. 3

   In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, red wine vinegar, remaining 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified into a zesty garlic dressing.

4. 4

   Season the top sirloin steak on both sides with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Heat the remaining 1 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the steaks and sear undisturbed for 3 to 4 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F (54°C).

5. 5

   Transfer the seared sirloin steak to a cutting board and let rest for 5 minutes to lock in juices, then carve against the grain into thin strips.

6. 6

   Fluff the steamed brown rice with a fork and divide among four shallow bowls. Arrange the caramelized roasted sweet potatoes and sliced steak strips neatly over the rice, then spoon the garlic olive oil dressing evenly over each bowl.