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Seared Flank Steak
with sweet potato wedges / creamy avocado dressing / arugula and tomato salad

Active: 40 min Total: 40 min
This meal feels classic with a few added touches to make it extra special. While the avocado dressing is great drizzled over the salad, if you have any extra, use it as a dip for the sweet potato wedges.
Smarts: Avocados vary in size and ripeness, so be sure to follow the instructions to adjust the dressing both for taste and texture. You may need to thin it out so that it can easily be poured over the other ingredients. If making Thursday's meal, double the dressing and save some for that night's salad.
Tags

Ingredients

Metric
Servings:
4
Seared Flank Steak with Sweet Potato Wedges:
  • Sweet potatoes - 1 lb, wedges
  • Steak, flank - 1 lb (sub skirt steak)
  • Oil, cooking - 1 Tbsp
Arugula Salad with Tomato:
  • Tomatoes, cherry or grape - 1 1/2 cups, halved
  • Arugula - 5 oz
Creamy Avocado Dressing:
  • Avocados - 1
  • Water - 4 Tbsp
  • Cilantro leaves - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Hot sauce (opt) - 1 tsp

Nutrition Facts

Amount Per Serving
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Choose Cooking Method

Prep

  1. Sweet potatoes - (If prepping right before cooking, get oven and grill heating before continuing with prep.) Slice into wedges. (Can be done up to 5 days ahead)
  2. Make avocado dressing - (Double if making Thursday’s meal.) Cube avocados. Combine avocados with water, cilantro leaves, vinegar, lime juice, honey, mustard, and hot sauce. Use an immersion blender or standing blender to blend until smooth, adding more water as needed until the mixture is smooth and pourable. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  4. Tomatoes - Halve tomatoes.

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Make

  1. Heat oven to 400F / 204C.
  2. Toss sweet potatoes with oil and season with salt. Spread out on a sheet pan.
  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
  4. Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Season steak with some more salt and pepper as it cooks. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  5. Let steak rest, covered with foil, for ~5 minutes. After resting, slice steak against the grain.
  6. While steak rests, toss arugula and tomatoes with avocado dressing until dressed to your liking. (Note: If you doubled the avocado dressing, reserve half for Thursday night. If you have any of tonight’s portion of dressing leftover, use it as a dip for the sweet potato wedges.)
  7. Serve steak with arugula salad and sweet potato wedges on the side. Enjoy!

Prep

  1. Sweet potatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Slice into wedges. (Can be done up to 5 days ahead)
  2. Make avocado dressing - (Double if making Thursday’s meal.) Cube avocados. Combine avocados with water, cilantro leaves, vinegar, lime juice, honey, mustard, and hot sauce. Use an immersion blender or standing blender to blend until smooth, adding more water as needed until the mixture is smooth and pourable. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  4. Tomatoes - Halve tomatoes.

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Make

  1. Heat oven to 400F / 204C.
  2. Toss sweet potatoes with oil and season with salt. Spread out on a sheet pan.
  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
  4. Heat grill pan or skillet over medium-high heat. Brush with some cooking oil. Place steak onto hot pan. Season steak with some more salt and pepper as it cooks. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  5. Let steak rest, covered with foil, for ~5 minutes. After resting, slice steak against the grain.
  6. While steak rests, toss arugula and tomatoes with avocado dressing until dressed to your liking. (Note: If you doubled the avocado dressing, reserve half for Thursday night. If you have any of tonight’s portion of dressing leftover, use it as a dip for the sweet potato wedges.)
  7. Serve steak with arugula salad and sweet potato wedges on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (39)
Gluten-free (4)
Paleo (1)
Vegetarian (6)

Most Helpful

Decent, honestly I didn't think it was amazing but was good for a change and not too heavy which is good in the heat of summer. I blended the bean mixture a little finer in a food processor because though I diced the onions they were a bit chunky and I knew I my kids caught wind of chunks of onion all attempts would be off. Worked find except food processor ended up making the mixture very wet so had to keep adding bread crumbs and flour so that it wouldn't be just a paste! Still was on the wet side even after adding a fair bit more of both, so shaped them and baked them for a bit before putting them on the stovetop pan so that they would hold together. I will say my 12 year-old did eat his so that was a win! My 15 year-old was a no. Though she tends to reject alot of different spices...

By: Abby
Posted: Jul 30, 2020
Diet: Original
1 Helpful

29 reviews

This was sooo good!! Everyone in the family loved it!

By: Cara
Posted: Nov 21, 2020
Diet: Original
0 Helpful

Like this but was a little spicy. I will make again with less chili powder.

By: Kimberly
Posted: Oct 10, 2020
Diet: Gluten-free
0 Helpful

Quick and easy to make. Can't complain about the taste, but I think I would have appreciated the patty to have a little more flavor. Would make again and slightly tweak seasonings. :)

By: Ashley
Posted: Sep 16, 2020
Diet: Gluten-free
0 Helpful

5 stars for these ease of meal idea. To make it even easier we used chipotle black bean burgers we had I’m the freezer and put the sweet potato waffle fries I’m the air fryer. I made the dressing exactly as the recipe called for and thought it was tasty but would be good with some garlic.

By: Katy
Posted: Aug 28, 2020
Diet: Vegetarian
0 Helpful

First time making veggie burgers, it was a little dry. Liked the bowl concept, sweet potato fries were good, just not my favorite CS meal

By: Christine
Posted: Aug 11, 2020
Diet: Gluten-free
0 Helpful

I liked this but didn’t care enough for the avocado dressing to have it twice this week so I made a simple garlic aioli to dress it with instead.

By: Nichole
Posted: Aug 10, 2020
Diet: Original
0 Helpful