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Fall Steak Salad with Sweet Potatoes

Fall Steak Salad with Sweet Potatoes

5 from 9 votes
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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American

Equipment

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:

For Serving:

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.

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
- WW Points: 4