Sweet Potatoes aren’t just for the holidays! Make this hearty winter salad for you and your sweetie and use any leftovers for sandwich fillings the next day!
Steak, Sweet Potato & Blue Cheese Salad
2 sweet potatoes (about 1 lb), peeled ans cut into 1/4-inch rounds
7 Tbs Shallot Garlic or Blood Orange Olive Oil, divided
1 1/2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 lb flank steak
1 (5oz) bag mixed baby greens
4 cups baby arugula
3/4 cup thinly sliced red onion
3/4 cup blue cheese, crumbled (or substitute Feta)
2 1/2 Tbs Traditional Dark Balsamic Vinegar
1 tsp Dijon mustard
Preheat oven to 425 degrees. Place sweet potatoes slices on an aluminum foil-lined rimmed baking sheet. Drizzle with 1 Tbs oil and sprinkle with 1/4 tsp each salt and pepper; toss to coat. Spread potatoes in an single layer. Bake for 12 to 15 minutes or until lightly browned.
Meanwhile, brush steak with 1 Tbs oil and rub with 1 tsp salt and 3/4 tsp pepper; let stand 10 minutes. Heat a grill pan over medium-high heat. Brush 1 Tbs oil on pan. Cook steak 6-7 minutes per side for medium-rare or to desired degree of doneness. Let stand 10 minutes. Slice steak across the grain into thin slices, reserving any leftover steak for sandwiches.
Divide baby greens, arugula, red onion, blue cheese, steak, potatoes among 4 plates. Whisk together vinegar, mustard and remaining oil and salt; drizzle over salad.
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