Wagyu Steak Power Bowl
Chad Montano
3 to 4
25 minutes
853
The Tenderloin Steak Power Bowl is a premium, high-protein meal featuring tender, perfectly seared Wagyu beef tenderloin pieces layered over roasted sweet potatoes and crispy chickpeas. Finished with fresh spinach, creamy avocado, briny olives, and feta, this elevated steak bowl delivers bold Mediterranean flavor with over 35g of protein per serving. Ready in under 45 minutes, it’s a refined yet approachable way to enjoy restaurant-quality steak at home.
Ingredients
1 lb SRF Black® Tenderloin Pieces
SRF Beef Tallow
2 sweet potatoes, washed and cut into 1” chunks
1 can chickpeas, drained and rinsed
½ cup manzanilla olives, sliced in half
2 cups fresh spinah
1 avocado, sliced
feta cheese
olive oil
sea salt & pepper
vinaigrette of your choice
Directions
Pat the tenderloin pieces dry with a paper towel. Season with salt and pepper and set to the side.
Use 2 mixing bowls. Add sweet potatoes to one and chickpeas to the other. Drizzle about 1 tablespoon of olive oil to each bowl. Season with salt and pepper and give it a good mix.
Place in the air fryer or oven at 400ºF for 15 minutes.
Preheat a large skillet over medium high heat for a few minutes. Add 2 tablespoons of tallow or a high smoke point oil. Carefully place tenderloin pieces into the pan to sear.
After about 2 minutes give it a flip. Lower the heat to medium and flip every minute to ensure even cooking. Remove from the pan once it hits 125ºF internally. Rest for 10 to 15 minutes.
To a bowl add spinach, a drizzle of olive oil, and a pinch of salt. Mix gently.
Slice the steak into 1” slices. Season with a touch of finishing salt.
Build your bowl. Add a serving of sweet potatoes, chickpeas, olives, spinach, steak slices, avocado, feta cheese, and a good drizzle of vinaigrette. Enjoy!