Fall-Inspired Steak Salad with Sweet Potatoes and Chimichurri Dressing
### Fall-Inspired Steak Salad with Sweet Potatoes and Chimichurri Dressing
With the shift in leaves and the coolness in the air, fall introduces a variety of flavors that shine in a robust steak salad. This fall-inspired steak salad includes succulent grilled steak, roasted sweet potatoes, and a colorful chimichurri dressing, making it an ideal dish for the season.
#### Ingredients
**For the Salad:**
– 1 lb flank steak (or your choice of cut)
– 2 medium sweet potatoes, peeled and cubed
– 4 cups mixed greens (like arugula, spinach, and kale)
– 1 red onion, sliced thin
– 1 cup cherry tomatoes, halved
– Olive oil
– Salt and pepper to taste
**For the Chimichurri Dressing:**
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh cilantro, finely chopped
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (adjust as per taste)
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
#### Instructions
**1. Prepare the Sweet Potatoes:**
– Preheat the oven to 425°F (220°C).
– Mix the cubed sweet potatoes with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
– Roast in the oven for 25-30 minutes, or until they are tender and caramelized, flipping them halfway through for even cooking.
**2. Cook the Steak:**
– While the sweet potatoes are roasting, season the flank steak with salt and pepper.
– Heat a grill or grill pan over medium-high heat. Cook the steak for approximately 4-5 minutes on each side for medium-rare, or until it achieves your preferred doneness.
– Take the steak off the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
**3. Make the Chimichurri Dressing:**
– In a bowl, mix the chopped parsley, cilantro, minced garlic, and red pepper flakes.
– Stir in the olive oil and red wine vinegar. Season with salt and pepper to taste. Blend well and set aside.
**4. Assemble the Salad:**
– In a large bowl, combine the mixed greens, roasted sweet potatoes, sliced steak, red onion, and cherry tomatoes.
– Drizzle with chimichurri dressing and gently toss to combine. Adjust seasoning if needed.
**5. Serve:**
– Portion the salad onto plates and top with extra chimichurri dressing if desired. Relish this vibrant and delicious fall-inspired dish!
#### Nutritional Benefits
This steak salad is not only flavorful but also loaded with nutrients. Sweet potatoes are abundant in vitamins A and C, fiber, and antioxidants. The mixed greens offer essential vitamins and minerals, while the steak is a rich source of protein and iron. The chimichurri dressing, made with fresh herbs, brings a flavor explosion and extra health benefits, including anti-inflammatory properties.
#### Conclusion
This fall-inspired steak salad with sweet potatoes and chimichurri dressing is a fantastic way to embrace the season’s flavors. It merges hearty ingredients with fresh herbs, resulting in a fulfilling and healthy meal. Whether served as a main course for dinner or a filling lunch, this salad is likely to become a staple in your autumn menu.
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