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roasted sweet potato steak

Roasted Sweet Potato Steak Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 sheet pan
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Spatula
  • 1 Tongs
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1.5 pound sweet potatoes peeled and sliced into 1/2-inch rounds
  • 1 tablespoon cornstarch
  • 3 tablespoon olive oil divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 10 ounce mixed greens rinsed and dried
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 1 avocado sliced
  • 4 ounce feta cheese crumbled
  • 1/4 cup roasted pepitas
  • 10 ounce flank steak patted dry
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 1 small garlic clove finely grated

Instructions
 

  • Preheat the oven to 425°F and line a sheet pan with parchment.
  • Toss sweet potato rounds with cornstarch, 1.5 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Spread sweet potatoes in a single layer on the sheet pan and roast for 22 to 26 minutes, flipping once halfway, until crisped at the edges and tender.
  • Season flank steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat a skillet or grill pan over medium-high, brush with 1/2 tablespoon olive oil, and sear steak 3 to 4 minutes per side for medium-rare or to desired doneness.
  • Transfer steak to a plate and rest 5 minutes, then slice thinly against the grain.
  • In a small bowl whisk together balsamic vinegar, Dijon, honey, lemon juice, grated garlic, remaining 1 tablespoon olive oil, and a pinch of salt and pepper.
  • In a large bowl combine mixed greens, cherry tomatoes, and red onion, then drizzle in half the dressing and toss to coat.
  • Arrange dressed greens on plates and top with roasted sweet potatoes, sliced steak, avocado, feta, and pepitas.
  • Spoon remaining dressing over the salads and serve immediately.

Notes

For the crispiest sweet potatoes, dry them well after peeling and cutting and don’t crowd the pan; using cornstarch creates a light crust that helps them stay crisp under the dressing. Letting the steak come to room temperature for 20 to 30 minutes before searing promotes even cooking and better browning, and resting after cooking keeps it juicy. Swap flank for skirt, sirloin, or a plant-based steak alternative if preferred, and feel free to add extras like pickled onions or a handful of herbs for brightness. If making ahead, keep components separate and dress just before serving to maintain texture.
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