Fall is the perfect time to embrace cozy, flavorful meals that celebrate the season’s best ingredients, and this Steak Tip Harvest Bowl is no exception! Packed with tender balsamic-glazed steak tips, roasted sweet potatoes, crispy Brussels sprouts, and a medley of vibrant toppings like goat cheese, pomegranate seeds, and almonds, this bowl strikes the ideal balance of hearty and healthy. The balsamic vinaigrette adds a tangy-sweet finish, tying all the flavors together in a way that’s irresistibly satisfying. Whether you’re enjoying it as a quick weeknight dinner or a festive fall lunch, this bowl is as beautiful as it is delicious.
Brought to you by @danielles_eats_
Servings: 2
Ingredients:
- BOWL:
- 6 oz New England Style Steak Tips
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes
- 1 cup roasted Brussel sprouts
- 1/2cup goat cheese
- 1/2 cup sliced almonds
- 1/2 cup pomegranate seeds
- MARINADE:
- 1/4 cup soy sauce or tamari
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 cloves minced garlic
- 1 tbsp dijon mustard
- 1/2 tsp salt
- BALSAMIC VINAIGRETTE:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- Pinch of salt
Instructions:
- Combine ingredients for marinade, add in steak tips and make sure they are well coated in the marinade! Let marinate in the fridge for at least one hour.
- While steak is marinating, toss your Brussels sprouts and sweet potatoes in olive oil, salt, pepper and garlic powder. You can roast or air fry them together on 400F for approximately 15-20 minutes until they are slightly crispy and browned. Cook Quinoa according to directions on package.
- Combine ingredients for Balsamic Vinaigrette. Use a frother to achieve a creamy texture, otherwise a whisk will work fine.
- Turn on your stove burner to medium high heat and once it’s up to temperature add 1-2 tbsp oil to the pan. When the oil is heated and shimmering add the steak tips in a single layer. Cook steak tips about 3-4 minutes on each side, until they reach a minimum internal temperature of 145F.
- Build your bowls with the greens, quinoa, goat cheese, almonds, roasted Brussels sprouts and sweet potatoes and steak tips. Drizzle on your balsamic vinaigrette and top with pomegranate seeds.
