This steak and potatoes recipe is fast, simple, and so delicious. You can do it all on a tight budget. If you think grilling steaks is difficult or expensive, this recipe will show you there’s nothing to get fired up about.

Grilled Steak
4-6 servings 40 minutes


Steak marinade

  • ⅓ cup coconut aminos
  • 1 inch grated ginger
  • 3 cloves minced garlic

Miso ginger tahini sauce

  • 1 tbsp tahini
  • 5 cloves garlic confit
  • 2 inches grated ginger
  • 2 tbsp rice vinegar
  • 2 tbsp coconut aminos
  • ⅓ cup yellow miso
  • 1 tbsp maple syrup
  • Salt & Pepper to taste
  • Splash of water
  • Sesame seeds, for garnish
  • 1 ½-2 lb. flank steak
  • 16 oz. of mixed mushrooms
  • 2 large sweet potatoes
  • 1 small red cabbage, shredded
  • 1 bunch of kale, washed and sliced
  • Avocado oil

Steak marinade 

  1. Put the coconut aminos, an inch of grated ginger, 
  2. 3 cloves minced garlic
  3. all ingredients in a container or bag with the steak and marinate for at least 4 hours and up to 24 hours.

Miso ginger tahini sauce 

  1. Add all ingredients to a bowl and mix with a spoon or whisk. Add a splash of water if to thin into a pourable sauce.


  1. Cut off the ends of the mushrooms. Cut your mushrooms to the desired size for grilling. Then drizzle lightly with avocado oil.
  2. Lightly pre cook sweet potatoes before bringing them to the grill. An easy suggestion is microwaving until lightly soft. Then peel the potatoes and slice them longways and into even strips. Place in a large bowl and, drizzle oil, salt & pepper on top, and toss.
  3. Preheat the grill on high for 10 minutes, then bring it down to medium when ready to grill.


  • You can use soy sauce or tamari as an alternative to coconut aminos.
  • This recipe can work with all sorts of different cuts of meat, or you can make it vegetarian by incorporating more veggies like grilled cauliflower or broccolini.
  • Before grilling, remove the meat from the refrigerator for an hour to start coming to temperature. This helps the meat cook evenly.
  • This recipe calls for avocado oil, but any other high-heat oil will work for the vegetables.
  • If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more.)
  • Beef internal temperatures: 125º Rare, 145º Medium, 60º Well Done.

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