Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

iowagirleats.com

Autumn Raines Lockett

1-¼lb flank steak (or your favorite steak)

½ large avocado, thinly sliced (other half will be used in sauce)

1 large sweet potato (1lb,) peeled then chopped into 1" cubes

1-½ Tablespoons extra virgin olive oil

garlic salt and pepper

2 cups baby arugula or baby spinach

cooked rice, for serving

subheading: For the steak marinade:

¼ cup gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)

2 Tablespoons high heat cooking oil

2 teaspoons honey

4 crushed garlic cloves (not chopped garlic - it will burn)

½ teaspoon red pepper flakes (or more or less)

¼ teaspoon ground ginger

subheading: For the Avocado-Cilantro Drizzle:

½ large avocado

¼ cup packed cilantro

1-½ Tablespoons lime juice

1 clove garlic

salt and pepper

2 to 4 Tablespoons water

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