Grilled Onion, Beef, and Sweet Potato Salad

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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Recipe from Cooking Light

This warm main-course salad is best served with bread to mop up the delicious dressing. Grill the onion slices on skewers or in a grill basket so they won't fall apart when turned. If the sweet potatoes are not tender by the time they've browned on the grill, microwave them on high for 2-second intervals until done. You can also broil them in the oven on a broiler pan coating with cooking spray.

Ingredients

  • Salad:
  • 1 teaspoon coriander seeds, crushed
  • 1 1/8 teaspoons freshly ground black pepper, divided
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt, divided
  • 1 (1-pound) flank steak, trimmed
  • 2 large white onions, cut into (1/2-inch-thick) slices
  • Cooking spray
  • 2 large sweet potatoes, peeled and cut horizontally into (1/2-inch-thick) slices (about 1 pound)
  • Dressing:
  • 1/3 cup fresh orange juice
  • 1/4 cup finely chopped shallots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon stone-ground mustard
  • 1/4 teaspoon salt
  • Remaining ingredient:
  • 4 cups trimmed arugula or baby spinach

Preparation

  1. To prepare salad, combine coriander, 1 teaspoon pepper, thyme, and 1/8 teaspoon salt; rub over both sides of steak.
  2. Prepare grill.
  3. Sprinkle onion slices with 1/8 teaspoon pepper and 1/8 teaspoon salt; spray with cooking spray. Thread onion slices onto skewers or arrange in grilling basket. Place the skewers or grilling basket on a grill rack coated with cooking spray; grill onions 5 minutes on each side or until tender. Remove from skewers or basket; place in a large bowl.
  4. Lightly coat sweet potato with cooking spray. Place on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned. Cool slightly; slice potatoes into 1/4-inch strips. Add to onion; toss to combine.
  5. To prepare dressing, combine the orange juice and next 6 ingredients (orange juice through 1/4 teaspoon salt), stirring with a whisk.
  6. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
  7. Place arugula in a large bowl; drizzle with 1/4 cup dressing, tossing gently to coat. Place 1 cup arugula mixture on each of 4 plates; top each serving with 1 cup onion mixture. Arrange 3 ounces steak over each serving; drizzle each serving with 1 tablespoon dressing. Serve immediately.

April 2003