Recipe of the Week - Fall Steak Salad with Sweet Potatoes

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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:

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:

  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.

Nutrition Information

  • Calories: 394.5 kcal

  • Carbohydrates: 26 g

  • Protein: 33.5 g

  • Fat: 17.5 g

  • Saturated Fat: 4 g

  • Cholesterol: 95 mg

  • Sodium: 852 mg

  • Fiber: 4.5 g

  • Sugar: 5.5 g