Description
This one-pan Fall Steak Salad with sweet potatoes and chimichurri is a high-protein, gluten-free, dairy-free dinner that’s hearty, fresh, and weeknight-friendly.
Equipment
12-inch cast iron skillet
Ingredients
For the Steak Bites and Sweet Potato:
1large sweet potato, about 1 pound, peeled and cut into ½-inch cubes
olive oil spray
1 ½teaspoonskosher salt, divided
¼teaspoonblack pepper, freshly ground
1 ¼poundssirloin steak, trimmed of excess fat and cut into 1-inch cubes
½teaspoonavocado oil
¼teaspoonground chili powder
¼teaspoonground cumin
For the Chimichurri:
5clovesgarlic
¾cuppacked parsley leaves, finely chopped
2tablespoonsextra virgin olive oil
3tablespoonsred wine vinegar
½teaspoonkosher salt and black pepper, to taste
For Serving:
4ouncesbaby arugula
1tablespoonextra virgin olive oil
1tablespoonlemon juice
½teaspoonkosher 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.
Last Step:
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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
