Steak Bite Veggie Bowls
Dinner in a bowl with three kinds of vegetables, tender steak bites, and a super simple lemon sour cream sauce.
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Servings: 4 servings
Ingredients
- 3 tablespoons olive oil divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 pound petite gold potatoes halved or quartered (see note)
- 1 medium red onion sliced into thin wedges
- 1 pound cauliflower broken into florets (about 1 small head)
- 1 cup light sour cream
- ¼ cup sliced fresh chives divided
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 2 (8-ounce sirloin steaks) cut into ½” cubes
- 2 teaspoons Montreal steak seasoning or other steak seasoning you like
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix the olive oil and ½ teaspoon of salt in a large bowl. Add the vegetables and toss to coat them evenly. Spread the veggies in an even layer on the prepared sheet pan. Roast them for 35 to 40 minutes or until tender and lightly golden in spots.
- Mix the sour cream, 2 tablespoons of chives, lemon zest and juice, and ¼ teaspoon of salt in a bowl. Set the sauce aside.
- Pat the steaks dry with a paper towel. Cut the steaks into 1” cubes and season them with the steak seasoning.
- When there is about 10 minutes left of cooking time for the veggies, cook the steak. Heat 1 tablespoon of olive oil in a large non-stick pan. Add the steak and cook them on all sides until browned, about two to three minutes.
- Divide the roasted vegetables among four bowls. Add the steak bites and a dollop of the lemon sour cream sauce. Garnish with the rest of the sliced chives.
Notes
Potatoes: If you can't find petite gold potatoes, you can use red new potatoes or Yukon gold potatoes. Whichever you choose, just be sure to cut them into about 1" pieces so they cook evenly.
Sauce: I like a lot of sauce, but you can add as much or as little as you like. If you end up with extra sauce, store it in the refrigerator and use it for other things. I like it with scrambled eggs or you can use it as a sauce for chicken and fish.
Meal prep: This is a great recipe for meal prep. When I make it ahead, I undercook the steak a bit so when it's warmed up it doesn't end up overcooked. Store the steak, veggies, and sauce in the refrigerator and they will keep for several days.
Nutrition Estimate
Calories: 457kcal | Carbohydrates: 34g | Protein: 32g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 89mg | Sodium: 591mg | Potassium: 1393mg | Fiber: 6g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 85mg | Calcium: 173mg | Iron: 4mg
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