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.

Recipe by Cooking Light April 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine coriander, 1 teaspoon pepper, thyme, and 1/8 teaspoon salt; rub over both sides of steak.

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  • Prepare grill.

  • 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.

  • 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.

  • To prepare dressing, combine the orange juice and next 6 ingredients (orange juice through 1/4 teaspoon salt), stirring with a whisk.

  • 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.

  • 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.

Nutrition Facts

390 calories; calories from fat 30%; fat 13.1g; saturated fat 4.4g; mono fat 6.1g; poly fat 0.9g; protein 28.3g; carbohydrates 40.4g; fiber 6.6g; cholesterol 59mg; iron 3.9mg; sodium 498mg; calcium 107mg.
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