This Fall Steak Salad with Sweet Potatoes is a simple one-skillet meal, topped with a vibrant chimichurri sauce.
Fall Salad with Steak
If you’re in search of a hearty but recent fall dinner concept, you’ll love this one-pan Fall Steak Salad. Sweet potatoes are at their peak proper now, and I significantly can’t get sufficient of them! Tender steak bites and caramelized candy potatoes prepare dinner collectively in the identical pan for simple prep and straightforward cleanup. Served heat over baby arugula with a drizzle of brilliant chimichurri, this balanced meal delivers 33 grams of protein per serving, supply of fiber, and loads of fall taste—all in a weeknight-friendly approach.
Why You’ll Love This Fall Steak Salad
I really like salad year-round, however when fall arrives, I crave extra substantial choices like this Autumn Kale Salad with Chicken and Turkey Harvest Cobb Salad. That’s precisely why this steak salad with candy potatoes is a favourite. It’s filling, seasonal, and balanced. Here are extra causes you must attempt it:
- One-pan marvel – Steak and candy potatoes prepare dinner in the identical skillet for simple prep and straightforward cleanup.
- Nutrient-packed – It’s high in protein and a good supply of fiber, this salad retains you happy.
- Fall flavors – Sweet potatoes add a comfortable, seasonal contact that balances superbly with brilliant chimichurri.
- Diet-friendly – This dish is of course gluten-free and dairy-free, so it really works for quite a lot of life.
- Anti-inflammatory enhance – Arugula, olive oil, and chimichurri (with parsley + garlic) all convey naturally anti-inflammatory advantages.
Ingredients You’ll Need
Below are the elements for this straightforward fall steak salad with candy potatoes. See the recipe card under for the precise measurements.
- Sweet Potatoes: Roast candy potatoes to convey out their pure sweetness and texture. Peel and reduce them into small cubes.
- Salt and Black Pepper season the candy potatoes.
- Steak: The finest reduce of steak for this steak salad is sirloin as a result of it’s lean, tender and inexpensive.
- Steak Rub: Season the meat with avocado oil, salt, pepper, chili powder, and cumin.
- Chimichurri is a zesty Argentinian herb sauce that’s scrumptious with steak. It comprises grated garlic, parsley, olive oil, pink wine vinegar, salt, and pepper.
- Arugula, a peppery inexperienced, serves as the bottom of the salad.
- Fall Steak Salad Dressing: Olive oil, lemon juice, and salt make a easy French dressing for the arugula.
How to Make Steak Salad with Sweet Potatoes
You could make the chimichurri, reduce the candy potatoes, and season the meat a day early, then prepare dinner and assemble whenever you’re able to serve. See the recipe card on the backside for printable instructions.
- Make the chimichurri by mixing all of the elements in a small bowl.
- Cook the candy potatoes in a cast-iron skillet over medium warmth till they’re browned and tender.
- Season the steak: Combine the oil and spices and rub them everywhere in the sirloin.
- Cook the steak: Increase the warmth to high and add the meat in a single layer. Sear for two minutes, then flip and prepare dinner all sides till medium uncommon. Return the candy potatoes to the pan.
- Assemble the Salad: Toss the arugula with the French dressing elements, then high with sirloin, candy potatoes, and chimichurri.
Variations
- Sweet Potatoes: Substitute butternut squash.
- Protein Options: Use skirt, hanger, or flank steak, or substitute hen or salmon.
- Greens: Replace arugula with spinach or kale. If utilizing kale, therapeutic massage it with lemon juice and oil first till the leaves soften and darken in coloration.
- Herbs: Swap out half of the parsley within the chimichurri with equal components cilantro.
- Acid: If you don’t have a lemon for the arugula, simply use further pink wine vinegar.
- Add one thing further, like pink onions or creamy avocado
Storage
- Refrigerate: Leftover tossed salad will final about 2 days.
- Meal Prep: Store the candy potatoes and steak in a single container, the chimichurri in one other, and the arugula in a 3rd. All the elements will keep recent for as much as 4 days.
- How to Serve: Eat every thing chilly or let the sirloin and candy potatoes sit at room temperature for half-hour. If you like them heat, air fry at 350°F for five minutes. Then, costume the arugula and assemble the salad.
More One-Skillet Recipes You’ll Love
Looking for extra fall dinner concepts? Try one among my candy potato recipes or these one-pan recipes to make clear up a breeze.
If you make this healthy steak and candy potato salad recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook! And be sure you be part of the Skinnytaste Community to see what everybody’s cooking!
Yield: servings
Serving Size: 1 salad
For the Steak Bites and Sweet Potato:
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To make the chimichurri, add all the elements to a small mixing bowl and stir to evenly mix. Set apart till prepared to make use of.
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Heat a 12-inch forged iron skillet over medium warmth. Spray the pan with the olive oil spray. Add the candy potatoes and season with ½ teaspoon salt and the pepper. Cook, stirring frequently, till the candy potatoes are brown and are tender, about 15-18 minutes. If the pan begins to look too dry, add extra spray as needed. Use a spatula to take away the candy potatoes to a plate.
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In the meantime, add the steak to a bowl and add the olive oil, chili powder, cumin, and 1 teaspoon salt. Stir to mix and put aside.
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Turn the skillet as much as high, add the seasoned steak and unfold into an excellent layer. Let prepare dinner, undisturbed, for two minutes, till a pleasant crust has fashioned on one aspect of the steak. Continue to prepare dinner the steak on all sides till medium uncommon, an extra 2-4 minutes. Remove the pan from warmth and add the candy potatoes again to the pan. Stir to mix.
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Add the arugula to a mixing bowl and toss with the olive oil, lemon juice, and salt. Add the arugula to bowls and high with the steak, candy potatoes, and chimichurri.
Last Step:
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- Cooked steak and potato combination makes about 4 cups (1 cup per serving)
- Chimichurri makes about ⅔ cup
Serving: 1 salad, Calories: 394.5 kcal, Carbohydrates: 26 g, Protein: 33.5 g, Fat: 17.5 g, Saturated Fat: 4 g, Cholesterol: 95 mg, Sodium: 852 mg, Fiber: 4.5 g, Sugar: 5.5 g
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