Description
Steak & Sweet Potato Salad is a vibrant, flavor-packed meal that beautifully combines tender steak, roasted sweet potatoes, and crisp mixed greens. Drizzled with tangy balsamic vinaigrette, this dish is perfect for both casual dinners and special gatherings. The contrasting flavors and textures make it a delightful feast for the senses, ensuring every bite is satisfying.
Ingredients
Scale
- 8 oz ribeye steak
- 2 medium sweet potatoes (about 1 lb), cubed
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- Season ribeye steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3 minutes on each side for medium-rare. Add minced garlic in the last minute of cooking.
- Let the steak rest before slicing against the grain into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, and red onion. Add roasted sweet potatoes once done.
- Arrange sliced steak on top of the salad and drizzle with remaining olive oil and balsamic vinegar. Toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Searing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of salad (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg