Fall Steak Salad with Sweet Potatoes
View original ↗
Skinnytaste · by Gina Homolka★ 5.0 (9)

Fall Steak Salad with Sweet Potatoes

NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 68%
CARBS 27G26% OF CAL
5G FIBER0G ADDED6G INTRINSIC17G OTHER6G TOTAL SUGAR
FAT 19G41% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad built on grilled steak and shrimp over arugula, topped with caramelized sweet potatoes and a chimichurri drizzle. High in protein and naturally dairy-free, it makes a satisfying weeknight dinner.

mainamericansaladbeefshellfishdairy freegluten free
View the full recipe on Skinnytaste →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 large sweet potato (about 1 pound, peeled and cut into ½-inch cubes)
  • olive oil spray
  • 1 ½ teaspoons kosher salt (divided)
  • ¼ teaspoon black pepper (freshly ground )
  • 1 ¼ pounds sirloin steak (trimmed of excess fat and cut into 1-inch cubes)
  • ½ teaspoon avocado oil
  • ¼ teaspoon ground chili powder
  • ¼ teaspoon ground cumin
  • 5 cloves garlic
  • ¾ cup packed parsley leaves (finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt and black pepper (to taste)
  • 4 ounces baby arugula
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
PREP
10M
SODIUM
1281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.