Upside Down Steak Bowl

By lorik

Ingredients

• For the bowl:
• 1 small rutabaga (about 1 1/2 pounds)
• 1 pound small red potatoes
• 2 tablespoons olive oil, plus more as needed
• Kosher salt and freshly ground black pepper
• 5 ounces baby spinach
• 1 pint cherry tomatoes, halved lengthwise
• 1/2 medium lemon, juiced (about 1 1/2 tablespoons)
• 1 teaspoon balsamic vinegar
• For the toppings:
• 1 pound steak, cooked to your preference and thinly sliced (cold or warm)
• 4 ounces blue cheese crumbles

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

For the toppings:
1 pound steak, cooked to your preference and thinly sliced (cold or warm)
4 ounces blue cheese crumbles

Arrange a rack in the middle of the oven and heat to 450°F. Peel the rutabaga with a vegetable peeler. Leave the potatoes unpeeled. Cut both into 1/2-inch to 3/4-inch cubes and place in a large bowl.

Drizzle with the 2 tablespoons olive oil, season with a generous amount of salt and pepper, and toss to combine. Transfer to a large baking sheet and spread into an even layer. Roast until browned and tender, 25 to 40 minutes, stirring every 15 minutes.

Let cool for 5 minutes, then transfer to a large bowl. Add the spinach, cherry tomatoes, lemon juice, and balsamic vinegar, and toss until the spinach is lightly wilted. Taste and season with additional salt, pepper, and olive oil as needed.

To assemble, fill large bowls with the vegetable mixture. Top with thinly sliced steak and blue cheese crumbles.

Recipe Notes
• Make ahead: The rutabaga and potatoes can be roasted a day or two ahead. Store in an airtight container in the refrigerator. Warm before tossing with the greens and tomatoes.

Per serving, based on 4 servings. (% daily value)
Calories 920 Fat 56.9 g (87.5%) Saturated 23.8 g (118.9%)
Trans 2.4 g Carbs 38.2 g (12.7%) Fiber 7.7 g (30.6%) Sugars
11.6 g Protein 63.9 g (127.8%) Cholesterol 182.8 mg (60.9%)
Sodium 489.2 mg (20.4%)