Thursday, January 18, 2018
Cooking

Recipe for summer steak salad

easy

Steak Salad with Sweet Potatoes

Ingredients

  • 12 ounces sirloin steak
  • 4 ounces arugula
  • 2 cloves garlic
  • 4 ounces grape tomatoes
  • 2 small sweet potatoes
  • 1 teaspoon rosemary
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 2 tablespoons plus 2 teaspoons olive oil

Instructions

  1. Wash and dry all produce. Preheat the oven to 450 degrees.
  2. Halve the tomatoes, and cut the sweet potato into wedges. Strip the rosemary off the stems and roughly chop the leaves so you have about 1 heaping teaspoon. Smash the garlic cloves with the side of a knife.
  3. Toss the sweet potatoes on a baking sheet with the garlic, rosemary, a drizzle of olive oil and salt and pepper to taste. Place in the oven for about 20 minutes, flipping halfway through cooking, until golden brown.
  4. Meanwhile, make the vinaigrette for your salad. In a small owl, whisk together the balsamic vinegar, 2 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper, and set aside.
  5. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned. Transfer the steak to the baking sheet in the oven to finish cooking for 5-7 minutes, or until cooked to desired doneness. When the steak is done, remove from over to rest for 5 minutes.
  6. Meanwhile, add the vinaigrette and the tomatoes to the same pan you used for the steak. Let them cool slightly with the residual heat from the pan.
  7. Once the steak has rested, slice it thinly against the grain. Mound the arugula on a plate and top it with the steak. Scatter the rosemary sweet potato wedges around the salad, then drizzle with warm tomatoes and vinaigrette. Serves 2.
Source: Hello Fresh

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