This steak bowl pairs a tender seared steak with silky sweet potato mash and crisp garlic green beans for a simple, satisfying meal. The mash brings a sweet, buttery base, the steak adds savory, meaty richness, and the chimichurri finishes with bright herb and chili notes. Textures play well together: creamy mash, juicy steak slices, and snap-worthy green beans. It’s easy to make on a weeknight yet special enough for guests. If you enjoy herb-forward toppings, try the similar flavor profile of bavette steak with roasted garlic pan sauce and mashed potatoes for another dinner idea.

Why You’ll Love This Steak Bowl with Sweet Potato Mash & Garlic Green Beans

Balanced flavors: sweet, savory, buttery, and bright herb-chili chimichurri.
Simple prep: boil potatoes, sear a steak, and sauté green beans—done in one skillet plus a pot.
Fast weeknight option: cooks in about 30–40 minutes with minimal cleanup.
Texture contrast: creamy mash, juicy steak, and crisp-tender green beans.
Flexible protein: works with sirloin or ribeye without changing method.
Make-ahead friendly: mash and chimichurri can be made ahead to speed dinner.
Easy to scale: double portions for family meals or halve for solo dinners.

What Is Steak Bowl with Sweet Potato Mash & Garlic Green Beans?

This dish is a composed bowl that layers creamy sweet potato mash, sliced seared steak, and garlicky sautéed green beans, finished with a bright chimichurri or herb-chili topping. It tastes rich and comforting from the buttered mash and steak, but the chimichurri adds fresh acidity and a little heat to cut through the richness. The cooking method is straightforward: boil and mash a sweet potato, pan-sear a steak in olive oil and butter, and quickly sauté green beans with garlic. The vibe is comfort-forward but lightened by herbs—perfect for a weeknight dinner that feels a bit special.

Ingredients for Steak Bowl with Sweet Potato Mash & Garlic Green Beans

For the Base

1 cup sweet potato mash (boiled & mashed with butter and salt)

For the Steak

1 medium steak (sirloin or ribeye), seasoned with salt and pepper
Olive oil and butter for searing

For the Green Beans

1 cup green beans, trimmed
1–2 cloves garlic, minced
Olive oil for sautéing

For the Topping

2 tbsp chimichurri or herb-chili topping (parsley, garlic, olive oil, red chili, vinegar)

To Serve

Extra salt and pepper, if needed

Ingredient Notes (Substitutions, Healthy Swaps)

Sweet potato mash: Use a 50/50 mix of sweet potato and regular potato if you prefer a milder sweetness. Reduce butter for lower fat.
Steak choice: Sirloin is leaner and more budget-friendly; ribeye is richer and more forgiving if slightly overcooked.
Olive oil and butter: Use only olive oil if you avoid dairy. Ghee works well as a non-milk alternative.
Green beans: Substitute asparagus or broccolini if green beans are not available.
Chimichurri: Store-bought chimichurri works fine, but fresh is brighter. If you like less heat, cut the red chili or omit it and add a splash of lemon instead.
Garlic: One clove gives a milder garlic flavor; use two for a stronger punch.
Salt and pepper: Taste at the end—chimichurri can bring added salt or acidity.

Step-by-Step Instructions

Step 1 – Make the Sweet Potato Mash

Peel and cube the sweet potato into even pieces.
Place in a pot of cold water, bring to a boil, and cook until fork-tender (about 10–12 minutes).
Drain, return to the pot, and mash with a knob of butter and a pinch of salt and pepper until smooth.
Visual cue: Mash should be creamy and free of large lumps.

Step 2 – Prepare the Chimichurri

Chop fresh parsley and garlic finely.
Mix parsley, garlic, a small amount of red chili, olive oil, and a splash of vinegar.
Taste and add salt as needed. Let sit at room temperature to let flavors meld.

Step 3 – Cook the Green Beans

Heat a drizzle of olive oil in a skillet over medium-high heat.
Add trimmed green beans and sauté until they begin to blister and turn bright green, about 4–5 minutes.
Add minced garlic in the last 30–45 seconds, toss, and remove from heat.
Visual cue: Green beans should be bright, slightly blistered, and tender-crisp.

Step 4 – Season and Sear the Steak

Pat the steak dry and season both sides with salt and pepper.
Heat a heavy skillet over high heat. Add a splash of olive oil and a small pat of butter.
Sear the steak 2–4 minutes per side for medium-rare to medium, depending on thickness.
Let the steak rest 5 minutes, then slice against the grain.
Pro cue: Use a meat thermometer for accuracy—120–125°F for rare, 130–135°F medium-rare, 140–145°F for medium.

Step 5 – Assemble the Bowl

Place 1 cup of sweet potato mash in a bowl.
Top with sliced steak and a serving of garlic green beans.
Drizzle 2 tablespoons of chimichurri over the steak and green beans.
Season with extra salt and pepper if needed. Serve immediately.

Pro Tips for Success

Dry the steak well before searing to get a good crust; moisture prevents browning.
Let the pan get very hot before adding the steak; a hot pan seals flavor and texture.
Rest the steak for a few minutes after cooking to keep juices in the meat.
Add garlic to green beans at the end to avoid burning it and turning bitter.
Taste the chimichurri before adding salt—many store-bought versions are already seasoned.
Slice the steak against the grain for a more tender bite.
If your mash is too stiff, stir in a tablespoon of warm milk or a little extra butter to loosen it.

Flavor Variations

Optional: Swap chimichurri for a lemon-garlic vinaigrette for a brighter finish.
Optional: Add roasted bell pepper or charred corn to the bowl for sweet, smoky notes.
Optional: Stir a little smoked paprika into the mash for a hint of smokiness.
Optional: Top with crumbled feta or cotija cheese for a salty contrast.
Optional: Use a spicy chili oil in place of some chimichurri to up the heat.

Serving Suggestions

Pair with a simple mixed green salad dressed with lemon and olive oil.
Serve with crusty bread to soak up any juices and chimichurri.
For a lighter meal, reduce the steak portion and add more green beans.
Plate family-style: spread the mash on a platter, fan sliced steak on top, and arrange beans around it.
Great for weeknight dinners, casual date nights, or a small dinner party.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare sweet potato mash and chimichurri up to 2 days ahead and store separately in airtight containers.
Cooked steak: Can be cooked ahead and cooled, but for best texture, sear just before serving.
Green beans: Sauté shortly before serving; reheated green beans can be slightly softer.
Storage duration: Store assembled components separately in the fridge for up to 3–4 days.
Reheating: Gently reheat mash in a microwave or stovetop with a splash of water or milk. Warm steak slices briefly in a hot skillet (30–60 seconds per side) or in a 300°F oven for a few minutes to avoid overcooking. Reheat green beans quickly in a hot pan to refresh their texture.

Storage and Freezing Instructions

Freezing full bowls is not recommended because the texture of green beans and steak changes when frozen and reheated.
Freeze components instead: sweet potato mash freezes well for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently.
Chimichurri can be frozen in ice cube trays for single-use portions; transfer cubes to a bag when solid.
Do not freeze green beans if you want them crisp; if you must, blanch first and freeze for up to 3 months, but texture will be softer after reheating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~560 kcal | ~36 g | ~34 g | ~30 g | ~6 g | ~700 mg

Estimates vary by brands and portions.

FAQ About Steak Bowl with Sweet Potato Mash & Garlic Green Beans

Q: Why is my mash too thin?
A: You likely added too much liquid. Stir in a little extra mashed sweet potato or a small amount of cold butter to thicken.

Q: My steak is overcooked—how can I avoid this?
A: Use a meat thermometer and remove the steak a few degrees before the target temperature; it will rise while resting.

Q: Can I use frozen green beans?
A: Yes, but cook them slightly fewer minutes and watch texture—frozen beans can turn soft quickly.

Q: Is chimichurri required?
A: No. Chimichurri adds brightness, but a simple herb vinaigrette or even a squeeze of lemon works as an optional alternative.

Q: How do I get a good sear without burning the steak?
A: Use a heavy pan, preheat it well, and use high heat. Add oil just before the steak and lower heat slightly if the pan smokes too much.

Q: Can I use a different cut of beef?
A: Yes. Use similar cooking times for steaks of similar thickness. Tougher cuts benefit from thinner slicing against the grain after cooking.

Notes

Finish the bowl with a small spoonful of chimichurri rather than drowning the steak; it keeps textures balanced.
Slice the steak thin for easier eating and a better mix with mash and beans.
Wipe the pan between searing and sautéing the beans if you want cleaner flavor in the vegetables.
If serving guests, make chimichurri ahead to let flavors develop and speed plating.
Use room-temperature steak for even cooking and a better sear.

Troubleshooting

Bland bowl: Add more chimichurri or a squeeze of vinegar to lift flavors.
Watery mash: Drain sweet potatoes well and mash over low heat to evaporate excess water.
Green beans mushy: Cook less time and start with high heat for a quick char and bright color.
Steak not seared: Pan not hot enough—preheat longer, then add oil and steak.
Chimichurri too acidic: Stir in more olive oil or a touch of honey to balance vinegar.
Over-salty final dish: Add unsalted mash or extra green beans to dilute the salt while serving.

Final Thoughts

This steak bowl is a reliable way to get a comforting, balanced meal on the table with minimal fuss. The contrast of sweet, creamy mash, seared beef, and bright chimichurri makes it feel thoughtful and full-flavored without extra work.

Conclusion

For another take on steak with an herb sauce and potatoes, see Steak with Green Sauce and Sweet Potatoes – Julia’s Album.