Sweet Potato Steak Bowl

• 1 Large Green Bell Pepper
• 1 Medium Sweet Yellow Onion
• 2 Sweet Potatoes (1 Large and 1 small)
• 1 Poblano Pepper
• ½ Bunch of Cilantro
• 3 Large Eggs
• 1 lbs- 1 ½ lbs Skirt Steak (or your favorite cost-effective steak)
• 1 ½ cup Jasmine Rice

     Seasonings

• Fire Dancer’s SOB PG (or your favorite all-purpose seasoning)
• Salt
• Pepper
• Garlic powder
• Sriracha Sauce (optional)
• Hidden Valley’s Spicy Mayo
• Olive Oil

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

Prep

1. Chop Bell Pepper, Onion, and Poblano to 1 in. pieces
2. Chop potatoes (leaving skins) 2 in. pieces
3. Finely Chop Cilantro including stems (for sprinkling)

Recipe

1. Light your grill using Royal Oak’s Tumble Weeds and Lump Charcoal.
2. Preheat oven to 400 Degrees F.
3. Season both sides of steak with Fire Dancer’s SOB PG and let rest for 20 minutes.
4. Cook rice as per directions on the package and let rest. Approximately 10 min.
5. Place peppers, onion, and sweet potato on a foil-lined cooking sheet, lightly cover with olive oil, and season to taste with salt, pepper, and garlic seasonings, and place in the oven for 25 mins or until sweet potatoes are soft.
6. Check the temperature on the grill, once reaches 500 degrees, place steak on the grill, flip in 8-10 min, and remove when reaches an internal temp of 135 degrees or medium-rare.
7. Remove Steak from Grill and let rest at room temperature for 5-10min.
8. Slice steak into thin slices.
9. Build your bowl layering, rice, veggies, and steak.
10. Fry your egg over easy or sunny side up (your preference).
11. Top bowl with egg, sprinkle cilantro, sriracha sauce (optional), and spicy mayo.
12. EAT!

This recipe is full of flavor with ingredients easily found in most pantries. You can easily adjust flavors by modifying seasonings on both veggies and steak!