Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle

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Ingredients for 3-4 servings

1-1/4lb flank steak (or your favorite steak)
1/2 large avocado, thinly sliced (other half will be used in sauce)
1 large sweet potato (1lb,) peeled then chopped into 1″ cubes
1-1/2 Tablespoons extra virgin olive oil
garlic salt and pepper
2 cups baby arugula or baby spinach
cooked rice, for serving

For the steak marinade:
1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
2 Tablespoons high heat cooking oil
2 teaspoons honey
4 crushed garlic cloves (not chopped garlic – it will burn)
1/2 teaspoon red pepper flakes (or more or less)
1/4 teaspoon ground ginger

For the Avocado-Cilantro Drizzle:
1/2 large avocado
1/4 cup packed cilantro
1-1/2 Tablespoons lime juice
1 clove garlic
salt and pepper
2-4 Tablespoons water