Steak & Sweet Potato Salad
Steak & Sweet Potato Salad is a delightful fusion of flavors and textures, featuring juicy grilled steak, caramelized sweet potatoes, and fresh greens. This vibrant dish is not only visually appealing but also incredibly satisfying, making it the perfect centerpiece for any meal—be it a casual dinner or a festive gathering. With its simple preparation, you can impress your guests while enjoying every delicious bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting/Grilling
- Cuisine: American
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 2 medium sweet potatoes (about 300g)
- 4 cups mixed greens (arugula or spinach)
- 1 cup cherry tomatoes
- 1 small red onion
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cube sweet potatoes, toss with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- Season steak with salt and pepper. Heat a grill pan over medium-high heat and sear the steak for about 4-5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing it against the grain.
- In a large bowl, combine mixed greens, sliced cherry tomatoes, and red onion. Drizzle with olive oil and balsamic vinegar.
- Top with roasted sweet potatoes and sliced steak; toss gently to combine.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 9g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For a twist, substitute steak with grilled chicken or tofu. - Add avocado or nuts for extra flavor and crunch. - Store leftovers in an airtight container for up to three days; reheat gently.