Grilled Beef & Sweet Potato Bowl with Chimichurri Sauce
This is our homemade take on Satu'li Canteen's sliced grilled beef bowl at Pandora at Disney's Animal Kingdom. Ours is missing the slaw and boba balls, but we think you'll find it to be just as satisfying, and a quick way to get back to Disney without the airfare or park tickets.
Ingredients
Sweet Potato Hash
- 1 Sweet Potato
- 2 White Sweet Potato
- 1 Onion yellow or white
- Salt & Pepper to taste
- 2 tbsp Olive oil
Grilled Steak & Marinade
- 1 London Broil Grassfed
- 1 tbsp Ginger
- 1/4 cup Coconut Aminos
- 2 tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
Chimichurri Sauce
- 1 cup Fresh Italian Parsley Packed
- 1/4 cup Fresh Cilantro Packed
- 1/3 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 3 Garlic Cloves
Instructions
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Preheat Oven to 425*. Mix all ingredients in a large zip-top bag and shake to combine. Add beef and marinate in refrigerator while preparing the rest of the ingredients.
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While steak is marinating, peel and dice sweet potatoes and onion. Place onto parchment lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for one hour, stirring half way through.
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To make Chimichurri sauce, dump all chimichurri ingredients into a food processor and pulse until smooooooth like jazz. Store in refrigerator.
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When you're done making the Chimichurri, heat your grill to about 350* and grill the London Broil 8 minutes per side. Allow to rest 5 minutes after removing from grill.
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Serve in bowls with one scoop of sweet potato hash, a serving of steak, and a drizzle of chimichurri sauce.
Recipe Notes
This is a great meal to prep ahead of time. Due to the complexity of the marinade, the flavors really bloom when marinated overnight.