Description
Steak & Sweet Potato Salad is a vibrant and hearty dish that beautifully marries tender grilled steak with crispy roasted sweet potatoes and fresh greens. This salad is not only visually stunning but also packed with flavors and nutrients, making it perfect for summer barbecues or cozy weeknight dinners. With a zesty dressing that ties everything together, each bite delivers a delightful crunch and savory satisfaction that will impress your family and friends.
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 2 medium sweet potatoes, peeled and diced
- 5 cups mixed greens (arugula, spinach, kale)
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Marinate the steak by mixing 1 tbsp olive oil, balsamic vinegar, salt, and pepper in a bowl. Let the steak soak while you prepare the sweet potatoes.
- Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with remaining olive oil, salt, and pepper; spread on a baking sheet. Roast for 25-30 minutes until golden brown.
- Grill or pan-sear the marinated steak over high heat for about 4-5 minutes on each side until cooked to your liking. Let rest for 5 minutes before slicing against the grain.
- In a large bowl, combine mixed greens, roasted sweet potatoes, and sliced steak.
- For the dressing, whisk together balsamic vinegar, honey, salt, pepper, and olive oil until smooth. Drizzle over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Pan-searing/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Customize your salad by adding feta cheese or swapping sweet potatoes with butternut squash for a different flavor. Store leftovers in an airtight container for up to three days; reheat gently before serving.