Fall Steak Salad with Sweet Potatoes

Name: Fall Steak Salad with Sweet Potatoes
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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; 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); 4 ounces baby arugula; 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; ½ teaspoon kosher salt

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.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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
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)
4 ounces baby arugula
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon kosher salt

Steps

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.