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Fall Steak Salad with Sweet Potatoes
This Fall Steak Salad with Sweet Potatoes is a hearty one-skillet dinner with juicy steak bites, caramelized sweet potatoes, and a drizzle of chimichurri. High in protein, naturally gluten-free and dairy-free, it’s a flavorful, weeknight-friendly meal.
Equipment
Ingredients
For the Steak Bites and Sweet Potato:
- 1 large sweet potato (about 1 pound, peeled and cut into ½-inch cubes)
- olive oil spray
- 1 ½ teaspoons kosher salt (divided)
- ¼ teaspoon black pepper (freshly ground )
- 1 ¼ pounds sirloin steak (trimmed of excess fat and cut into 1-inch cubes)
- ½ teaspoon avocado oil
- ¼ teaspoon ground chili powder
- ¼ teaspoon ground cumin
For the Chimichurri:
- 5 cloves garlic
- ¾ cup packed parsley leaves (finely chopped)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon kosher salt and black pepper (to taste)
For Serving:
- 4 ounces baby arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
Instructions
- To make the chimichurri, add all of the ingredients to a small mixing bowl and stir to evenly combine. Set aside until ready to use.
- Heat a 12-inch cast iron skillet over medium heat. Spray the pan with the olive oil spray. Add the sweet potatoes and season with ½ teaspoon salt and the pepper. Cook, stirring frequently, until the sweet potatoes are brown and are tender, about 15-18 minutes. If the pan starts to look too dry, add more spray as necessary. Use a spatula to remove the sweet potatoes to a plate.
- In the meantime, add the steak to a bowl and add the olive oil, chili powder, cumin, and 1 teaspoon salt. Stir to combine and set aside.
- Turn the skillet up to high, add the seasoned steak and spread into an even layer. Let cook, undisturbed, for 2 minutes, until a nice crust has formed on one side of the steak. Continue to cook the steak on all sides until medium rare, an additional 2-4 minutes. Remove the pan from heat and add the sweet potatoes back to the pan. Stir to combine.
- Add the arugula to a mixing bowl and toss with the olive oil, lemon juice, and salt. Add the arugula to bowls and top with the steak, sweet potatoes, and chimichurri.
Notes
- Cooked steak and potato mixture makes about 4 cups (1 cup per serving)
- Chimichurri makes about ⅔ cup
Nutrition
Serving: 1salad, Calories: 394.5kcal, Carbohydrates: 26g, Protein: 33.5g, Fat: 17.5g, Saturated Fat: 4g, Cholesterol: 95mg, Sodium: 852mg, Fiber: 4.5g, Sugar: 5.5g
- WW Points: 4