Description
Savor the essence of autumn with this vibrant Fall Steak Salad featuring tender flank steak and roasted sweet potatoes. Nestled on a bed of mixed greens and drizzled with balsamic vinegar, this dish is both nourishing and visually stunning, making it perfect for cozy dinners or festive gatherings. Enjoy the warm flavors of fall in every bite!
Ingredients
Scale
- 1 lb flank steak
- 2 medium sweet potatoes (approximately 2 cups diced)
- 4 cups mixed greens (arugula and spinach)
- 1/2 medium red onion (thinly sliced)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Peel and dice sweet potatoes into bite-sized pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown, flipping halfway through.
- While potatoes roast, season flank steak with salt and pepper. Heat a grill pan over medium-high heat and sear steak for 4-5 minutes per side until cooked to your liking.
- Let the steak rest for 5-10 minutes before slicing against the grain.
- In a large bowl, combine mixed greens and sliced red onion. Drizzle with remaining olive oil and balsamic vinegar just before serving.
- Assemble salads by layering greens, roasted sweet potatoes, and sliced steak on plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 plate (400g)
- Calories: 520
- Sugar: 8g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 80mg