Description
This Fall Steak Salad combines tender sirloin steak bites with roasted sweet potatoes, fresh arugula, and a vibrant homemade chimichurri. It’s a hearty, flavorful, and nutrient-packed salad perfect for a satisfying meal.
Ingredients
Units
Scale
- For the Steak Bites and Sweet Potato:
- 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
- Olive oil spray
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper, freshly ground
- 1 1/4 pounds sirloin steak, trimmed and cut into 1-inch cubes
- 1/2 teaspoon avocado oil
- 1/4 teaspoon ground chili powder
- 1/4 teaspoon ground cumin
- For the Chimichurri:
- 5 cloves garlic
- 3/4 cup packed parsley leaves, finely chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- For Serving:
- 4 ounces baby arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil spray, 1 teaspoon kosher salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
- While sweet potatoes roast, season steak cubes with avocado oil, chili powder, cumin, and remaining ½ teaspoon kosher salt.
- Heat a skillet over medium-high heat. Sear steak cubes in batches for 2–3 minutes per side until browned and cooked to desired doneness. Set aside.
- Prepare chimichurri by combining minced garlic, parsley, olive oil, red wine vinegar, salt, and black pepper in a bowl. Stir well and adjust seasoning.
- In a large salad bowl, toss baby arugula with olive oil, lemon juice, and kosher salt.
- Top arugula with roasted sweet potatoes, steak bites, and drizzle with chimichurri.
- Serve immediately for a warm, hearty salad.
Notes
- Steak can be cooked to preference: medium-rare, medium, or well-done.
- For extra flavor, marinate steak in chimichurri for 15–30 minutes before searing.
- Arugula can be substituted with spinach or mixed greens if desired.
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg