Ranch Steak with Avocado Crema and Cheesy Black Beans

This oven-baked ranch steak is the perfect weeknight dinner that comes together with minimal effort. Seasoned with a blend of Mexican spices and baked to perfection, the steak is served over a bed of cheesy black beans and tender sweet potatoes. A dollop of creamy avocado crema adds a refreshing finish.

With 14 grams of fiber per serving, this dish is not only delicious but also supports healthy digestion and balanced blood sugar. The best part? Everything bakes in the oven, so you can relax while dinner cooks.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Dice sweet potato into ¼-inch pieces. Drain and rinse black beans. Quarter the lime. Set aside half of the Mexican Spice Blend in a small bowl for the steak.
2. In one oven-safe tray, toss sweet potato with a drizzle of oil, half of the remaining Mexican Spice Blend, salt and pepper. Bake on the top rack until tender, 18-22 minutes.
3. While sweet potato bakes, in another oven-safe tray, combine black beans, the remaining Mexican Spice Blend, a drizzle of oil, salt and pepper. Pat steak dry with paper towels. Drizzle with oil and season all over with the reserved Mexican Spice Blend, salt and pepper. Place steak on top of the beans. Roast on the top rack until steak is browned and cooked through, 15-20 minutes.
4. In a small bowl, combine sour cream, guacamole, juice from half the lime, salt and pepper to make the avocado crema.
5. Once steak and beans are done, transfer steak to a cutting board to rest. Transfer sweet potato to the tray with beans and toss to combine. Sprinkle Monterey Jack cheese over the sweet potato and black bean mixture. Return to the oven and bake until cheese melts, 1-2 minutes.
6. Slice steak crosswise. Divide the sweet potato and black bean jumble between plates. Arrange sliced steak on top. Dollop with avocado crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or flank steak. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

Use dairy-free sour cream and cheese alternatives or omit the cheese and add extra avocado.