Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 5/4/26

Steak and Sweet Potato Salad
with roasted peppers / chimichurri dressing

Active: 40 Total: 40
Original GF Paleo Vegetarian
Steak and Sweet Potato Salad

Bright, tangy chimichurri sauce is a fantastic flavor booster that you can use across a variety of meals. This time we're deploying it as a dressing for a hearty entree salad.

Tags
Air-Fryer Friendly, Entree Salad
Proteins
Beef, non-ground
Cuisines
American
Save recipe
14

Ingredients

Metric
Servings:
4
Chimichurri Dressing:
  • Cilantro, fresh - 1/4 cup , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 2 cloves
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup , plus more if needed
Steak and Sweet Potato Salad:
  • Bell peppers, from a jar of roasted red peppers - 1 cup , drained and sliced (look for pre-sliced to save time)
  • Sweet potatoes - 1 lb , sliced into 1/2" thick slices or half-moons
  • Steak, sirloin or flank - 1 lb
  • Tomatoes, cherry or grape - 1 cup , halved
  • Oil, cooking - 1 Tbsp
  • Baby kale - 8 oz (sub any salad greens)

Prep

  1. Make chimichurri - (If prepping right before cooking, get oven heating before continuing with prep.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)

  2. Roasted red peppers - Slice peppers if not already sliced. (Can be done up to 5 days ahead)

  3. Sweet potatoes - (Skip if made ahead for Monday.) Prep as directed. (Can be done up to 5 days ahead)

  4. Season steak - Season steak generously on all sides with some salt and pepper. (Can be done 1 day ahead)

  5. Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees.

  2. Toss sweet potatoes with cooking oil (portion for salad) and some salt and pepper. Spread potatoes in an even layer on a baking sheet.

  3. Roast potatoes until golden brown and tender, 20 to 25 minutes, flipping them halfway through cooking.

  4. While potatoes roast, heat a skillet over medium-high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches your 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. Transfer steak to a plate and cover loosely with foil. Allow steak to rest for 5 to 10 minutes while you finish preparing the salad.

  6. If chimichurri was made ahead of time, give it a stir. 

  7. Place kale, roasted peppers, and tomatoes in a large serving or mixing bowl. Toss salad with half of the dressing.

  8. Slice the steak.

  9. If sweet potatoes were made ahead for Monday, warm them in the microwave.

  10. Divide salad among serving plates and arrange steak slices and sweet potatoes on top. Drizzle with remaining dressing until salads are dressed to your liking. Enjoy!

Reviews

Ratings

0 reviews