Fall Steak Salad with Sweet Potatoes

Fall Steak Salad with Sweet Potatoes

from skinnytaste.com
Dinner
35 min
4 servings
395 kcal / serving

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.

Ingredients

  • 1 largesweet potato (about 1 pound, peeled and cut into ½-inch cubes)
  • olive oil spray
  • 1 ½ teaspoonskosher salt (divided)
  • ¼ teaspoonblack pepper (freshly ground )
  • 1 ¼ poundssirloin steak (trimmed of excess fat and cut into 1-inch cubes)
  • ½ teaspoonavocado oil
  • ¼ teaspoonground chili powder
  • ¼ teaspoonground cumin
  • 5 clovesgarlic
  • ¾ cuppacked parsley leaves (finely chopped)
  • 2 tablespoonsextra virgin olive oil
  • 3 tablespoonsred wine vinegar
  • ½ teaspoonkosher salt and black pepper (to taste)
  • 4 ouncesbaby arugula
  • 1 tablespoonextra virgin olive oil
  • 1 tablespoonlemon juice
  • ½ teaspoonkosher salt

Directions

  1. 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. 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. 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. 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. 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.