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Magic Steak Bowl with Lemon Turmeric Vinaigrette

This steak magic bowl has it all - juicy flank steak, flavorful roasted veggies, acidic pickled purple cabbage, fluffy quinoa, and all tossed in a addictively delicious lemon turmeric vinaigrette. It's a vibrant, flavorful, and healthy dish.

Course Main Course
Keyword bowl, healthy, steak
Servings 4

Ingredients

Marinated Flank Steak.

  • 1 pound flank steak
  • 1/2 cup olive oil
  • 1 tablespoon sesame oil
  • ½ cup soy
  • juice of half a lemon
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon honey
  • 1 tablespoon brown sugar
  • Salt and pepper
  • pinch red pepper flakes more or less depending on your spice preference

Lemon Turmeric Vinaigrette

  • 1/2 cilantro
  • 1/4 cup mint
  • Juice of one lemon
  • ½ teaspoon sesame oil
  • 2 teaspoons agave or honey
  • 1/3 cup olive oil
  • 1 tablespoon water
  • 1 teaspoon turmeric
  • Salt and pepper to taste

Pickled Purple Cabbage

  • ½ cup rice wine vinegar
  • ½ cup water
  • 2 T cane sugar
  • 1 teaspoon salt
  • 1 T pickling spices
  • 1 cup thinly slicked cabbage

Roasted Veggies

  • 1 large sweet potato cut into fries
  • 1 bundle broccolini
  • 1 tablespoon olive oil
  • Salt pepper, and favorite seasoning

Bowl

  • Marinated flank steak cooked and sliced
  • 1/2 cup pickled cabbage
  • 1/4 cup lemon turmeric vinaigrette
  • 1 cup arugula
  • 1/2 cup cooked quinoa

Instructions

  1. Marinade Flank Steak. Combine all marinade ingredients. Pound out flank steak so it is even and tenderized and salt and pepper. Add steak to ziplock mag and pour marinade over steak. Make sure steak is evenly coated in the marinade. Allow to marinade for 4 hours or up to overnight.
  2. Cook the Flank Steak. Once marinated, take the steak out of fridge and let it come to room temperature. Heat 1 tablespoon olive oil in cast iron skillet and allow to get hot (the pan should start to slightly smoke). Cook flank steak for 4 minutes per side. Take off heat and allow to rest for 10 minutes. Cut into thin strips against the grain.
  3. Lemon Turmeric Vinaigrette. In a food processor, combine all of the ingredients until well blended. Set aside.
  4. Pickled Cabbage. Bring all of the ingredients except cabbage to a boil and let boil for 2-3 minutes so pickling spices can infuse into the liquid. Place cabbage in a bowl. Strain pickling liquid over cabbage. Bring to room temperature then move to fridge. Allow pickled cabbage to sit in fridge for at least an hour before serving.
  5. Roasted Veggies. Pre-heat oven to 425 degrees. Toss sweet potato fries and broccoli with olive oil, salt and pepper, and favorite seasonings. Roast for 25-30 minutes, flipping half way through.
  6. Bowl. In 2 medium sized bowls, arrange the arugula, quinoa, roasted veggies, flank steak around the bowl, so each ingredient has its own section. Drizzle over desires amount of vinaigrette. Top with pickled cabbage.