Fall Steak Salad with Sweet Potatoes
Ingredients
- 1 largesweet potato
about 1 pound, peeled and cut into ½-inch cubes
- olive oil spray
- 1 ½ tspkosher salt
divided
- ¼ tspblack pepper
freshly ground
- 1 ¼ lbsirloin steak
trimmed of excess fat and cut into 1-inch cubes
- ½ tspavocado oil
- ¼ tspground chili powder
- ¼ tspground cumin
- 5 clovesgarlic
- ¾ cpacked parsley leaves
finely chopped
- 2 tbspextra virgin olive oil
- 3 tbspred wine vinegar
- ½ tspkosher salt and black pepper
- 4 ozbaby arugula
- 1 tbspextra virgin olive oil
- 1 tbsplemon juice
- ½ tspkosher salt
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Fall Steak Salad with Sweet Potatoes
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Searching for a hearty, flavorful dinner that captures the essence of autumn? This Fall Steak Salad with Sweet Potatoes is your answer, offering a satisfying one-skillet meal perfect for any weeknight. It's a culinary experience that brings together robust flavors and comforting textures, making it an ideal choice as the weather cools.
What makes this dish truly special is the perfect harmony of juicy, tender sirloin steak bites with tender, caramelized sweet potatoes, all brought together by a vibrant chimichurri drizzle. It's a high-protein, naturally gluten-free, and dairy-free solution for those craving a balanced, robust meal without fuss. The strategic use of spices like chili powder and cumin elevates the steak, while fresh parsley in the chimichurri provides a bright counterpoint.
You'll discover a delightful contrast in textures and flavors with every forkful. Imagine succulent sirloin, rich with savory seasoning, paired with naturally sweet, oven-roasted sweet potato cubes. The fresh, herbaceous chimichurri cuts through the richness, adding a bright, zesty counterpoint that ties the whole dish together, while a bed of peppery baby arugula provides a fresh foundation. This salad isn't just a side; it's a complete, flavorful dinner experience designed to satisfy, boasting a healthy 394.5 calories per serving.
Customization & Variations
While sirloin steak shines here, you could easily try other cuts of beef suitable for quick cooking, like flank or skirt steak. For a different twist, consider adding roasted bell peppers or red onion alongside the sweet potatoes to further enhance the fall flavors. If you're looking to boost the greens, spinach or mixed greens would work beautifully in place of arugula for a milder peppery note. Don't have red wine vinegar for the chimichurri? White wine vinegar or even fresh lemon juice could offer a similar tangy punch.
This hearty Fall Steak Salad is ideal for a cozy weeknight dinner or a casual autumn gathering. Serve it warm, perhaps alongside a crusty loaf of bread to soak up any extra chimichurri, for a truly comforting meal.