Name: Creamy Ranch Steak and Potato Bowl
Total time: 45 min
Yield: Serves 2
Ingredients: 8 ounces sweet potatoes, unpeeled, halved lengthwise and sliced crosswise ¼ inch thick; 4 teaspoons canola oil, divided; 1/2 teaspoon table salt, divided; 8 ounces sirloin steak tips, trimmed and cut into 2-inch pieces; 1/4 teaspoon pepper; 1/3 cup 2 percent plain Greek yogurt; 2 tablespoons minced fresh dill, tarragon, and/or parsley; 2 tablespoons water, plus extra as needed; 1 tablespoon mayonnaise; 1 tablespoon minced shallot; 1 teaspoon lemon juice; 1/4 teaspoon garlic powder; 1 romaine lettuce heart (6 ounces), torn into bite-size pieces; 8 ounces blanched green beans or broccoli florets; 6 ounces cherry or grape tomatoes, halved

Creamy Ranch Steak and Potato Bowl

By Joe Gitter & Claudia Catalano

Published on August 6, 2026

Time

45 minutes

Yield

Serves 2

Ingredients

8 ounces sweet potatoes, unpeeled, halved lengthwise and sliced crosswise ¼ inch thick4 teaspoons canola oil, divided½ teaspoon table salt, divided8 ounces sirloin steak tips, trimmed and cut into 2-inch pieces¼ teaspoon pepper ⅓ cup 2 percent plain Greek yogurt 2 tablespoons minced fresh dill, tarragon, and/or parsley2 tablespoons water, plus extra as needed1 tablespoon mayonnaise 1 tablespoon minced shallot 1 teaspoon lemon juice ¼ teaspoon garlic powder 1 romaine lettuce heart (6 ounces), torn into bite-size pieces8 ounces blanched green beans or broccoli florets6 ounces cherry or grape tomatoes, halved

Before You Begin

Sirloin steak tips can also be labeled “flap meat” or “bavette steak” and may be sold as whole steaks, strips, or pieces. Try to buy whole steaks or strips and cut them into pieces yourself. If steak tips are unavailable, look for tri-tip or flank steak. To quickly blanch green beans, cook in 2 quarts boiling water until bright green and tender, about 3 minutes, then quickly drain and chill under cold running water. Consider personalizing these bowls with Microwave-Fried Shallots or Quick-Pickled Red Onions. This recipe can be easily doubled.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Toss 8 ounces unpeeled sweet potatoes, halved lengthwise and sliced crosswise ¼ inch thick, with 1 teaspoon canola oil and ⅛ teaspoon table salt on rimmed baking sheet, then spread into even layer. Roast until potatoes are beginning to brown, 15 to 20 minutes, flipping slices halfway through roasting. Season with salt and pepper to taste. (Potatoes can be refrigerated for up to 4 days.)

Meanwhile, pat 8 ounces sirloin steak tips, trimmed and cut into 2-inch pieces, dry with paper towels, then sprinkle with ¼ teaspoon pepper and ¼ teaspoon salt. Heat remaining 1 tablespoon oil in 10- or 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook, turning every 1 minute, until browned on all sides and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 6 to 10 minutes. Transfer steak tips to cutting board and let rest for at least 5 minutes. (Steak can be refrigerated for up to 3 days.)

Whisk ⅓ cup plain Greek yogurt, 2 tablespoons minced dill, 2 tablespoons water, 1 tablespoon mayonnaise, 1 tablespoon minced shallot, 1 teaspoon lemon juice, ¼ teaspoon garlic powder, and remaining ⅛ teaspoon salt in bowl until smooth. Thin with extra water, adding 1 teaspoon at a time, to desired consistency. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 4 days; whisk to recombine before serving.)

Slice steak thin against grain. Divide sweet potatoes; steak; 1 romaine lettuce heart, torn into bite-size pieces; 8 ounces blanched green beans; and 6 ounces halved cherry tomatoes evenly among serving bowls. Drizzle each bowl with 2 tablespoons dressing. Serve, passing remaining dressing separately.