Steak Salad with Roasted Sweet Potatoes
Yield: Makes 8 servings
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- 1/2 pound fresh green beans
- 1 (20-oz.) package frozen sweet potato fries
- 1 medium-size sweet onion, cut into wedges
- Vegetable cooking spray
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 rib-eye steaks (about 1 1/4 lb.)
- 2 garlic cloves, pressed
- 1 large head romaine lettuce, torn
- 4 plum tomatoes, chopped
- 1/2 cup smoked almonds, coarsely chopped
- 1/2 cup bottled peppercorn Ranch dressing
- 1. Preheat oven to 425°. Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- 2. Place sweet potatoes and onion in a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle potato mixture with 1 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat.
- 3. Bake at 425° for 25 to 30 minutes or until potatoes and onions are tender and golden, stirring occasionally.
- 4. Meanwhile, rub steaks with garlic and remaining 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper.
- 5. Heat a grill pan over medium-high heat; cook steaks in pan 4 to 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes.
- 6. Toss together lettuce, tomatoes, almonds, and green beans. Thinly slice steak, and place on salad. Serve with potato mixture and dressing.
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