Dinner

Steak Bowl with Sweet Potato Mash & Garlic Green Beans Recipe

BySana Jeannette April 18, 2026April 18, 2026

Introduction

This Steak Bowl with Sweet Potato Mash and Garlic Green Beans is a wholesome, flavorful meal that balances tender, juicy steak with creamy mash and crisp, garlicky greens. It’s perfect for a satisfying dinner any night of the week.

The dish is served in a deep white bowl and has three main parts arranged side by side. On the right, there are thick slices of grilled steak with a rich brown crust and pink centers, topped with a green herb sauce that has small bits of red chili and white onion. In the middle, there is a bright orange mound of smooth mashed sweet potatoes with a small well in the center filled with some of the same green herb sauce. On the left, there is a neat pile of shiny green beans sprinkled with red chili flakes. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium steak (sirloin or ribeye), seasoned
1 cup sweet potato mash (boiled and mashed with a touch of butter and salt)

1 cup green beans, sautéed with garlic and olive oil
2 tbsp chimichurri or herb-chili topping (parsley, garlic, olive oil, red chili, vinegar)

Salt, pepper, olive oil, and butter (as needed)

Instructions

Step 1: Boil peeled sweet potatoes in salted water until tender. Drain and mash with a little butter, salt, and pepper until smooth and creamy.

Step 2: Season the steak generously with salt and pepper. Heat a skillet over high heat and sear the steak for 3 to 4 minutes per side, or until it reaches your preferred doneness. Remove from heat and rest for 5 minutes before slicing thinly.
Step 3: While the steak rests, heat olive oil in a pan and sauté the green beans with minced garlic and a pinch of salt until crisp-tender, about 5 to 7 minutes.
Step 4: Prepare the chimichurri by mixing finely chopped parsley, minced garlic, red chili, vinegar, and olive oil in a small bowl for a bright, zesty topping.

Step 5: To assemble, spread the sweet potato mash in the base of your bowl. Layer the sliced steak on top, add the garlic green beans, and spoon the chimichurri generously over the steak. Serve immediately while hot.

Tips & Variations

Use skirt or flank steak as a more affordable alternative to sirloin or ribeye without compromising flavor.
For a creamier mash, add a splash of milk or cream along with the butter.

Add a squeeze of lemon juice to the green beans for extra brightness.
Swap the chimichurri for a pesto or a simple balsamic glaze to change up the flavor profile.

Storage

Store leftovers separately: keep the steak, sweet potato mash, and green beans in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh chimichurri just before serving to maintain its vibrant flavor.

How to Serve

In a round white bowl, there are three main layers arranged side by side: on the left, a pile of bright green cooked green beans sprinkled with small red chili flakes, in the middle, a mound of smooth orange mashed sweet potatoes topped with a green herb sauce that looks like chopped parsley and garlic in oil, and on the right, several thick slices of medium-cooked steak with a brown-grilled exterior and pink center, also drizzled with the same green herb sauce and bits of chili. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Yes, frozen green beans work well. Just thaw and pat them dry before sautéing to avoid excess moisture and maintain a crisp texture.

How do I know when the steak is cooked properly?

Use a meat thermometer for best results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well. Resting the steak after cooking helps redistribute juices and ensures a tender bite.