Sweet Potato Fry Steak Salad with Blue Cheese Butter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of lettuce, cherry tomatoes, and avocado topped with grilled steak and crispy sweet potato fries, finished with blue cheese butter and a balsamic vinaigrette. Filling and flavorful, with a mix of textures and temperatures. Ideal for a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 small-medium sweet potatoes, cut into matchsticks
- 4 tablespoon extra virgin olive oil
- 1 teaspoon chipotle chili powder
- kosher salt and fresh black pepper
- 1 (8-10 ounce) ribeye steak or 1 1/2 pound flank steak
- 6 cups shredded romaine lettuce
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 4 tablespoons salted butter, at room temperature
- 3-4 ounces gorgonzola or blue cheese, crumbled
- 2 tablespoons chopped fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, finely diced
- 2 tablespoons fresh chopped thyme
- kosher salt, black pepper, and red pepper flakes (to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 671mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 442mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.