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Steak Salad with Roasted Sweet Potatoes, Goat Cheese, Caramelized Onions, Cranberries and Pepitas

Warm seared steak salad with roasted sweet potatoes, soft goat cheese, tender caramelized onions, pepita seeds and dried cranberries all tossed with lemony herb vinagrette.
Difficulty: Medium
Time: 30-35 min
This dish is Gluten-Free
Calories: 592 Fat: 37g Carbs: 38g Protein: 38g

ABOUT THE DISH

As the leaves change and the crops ripen we hope to bring some of those wonderful flavors to your kitchen! This salad is the personification of the transition between summer and fall with fresh summery flavors harmoniously combined with warm fall favorites.

Ingredients
Romaine lettuce
Sweet potato
Dried cranberries
Pepitas
Goat cheese
Top sirloin
Curry and Fig Dressing
Featured Ingredient Partners:
Curry and fig dressing: Salad Girl - Willernie, MN

Cooking terms for this recipe

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Sear To cook the surface of meat very quickly with intense heat.
Julienne To slice into thin strips about the size of matchsticks.

What you need

Medium oven-safe sauté pan

Foil-lined baking tray

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Peel and dice sweet potato into ½” cubes. Crumble goat cheese. Remove romaine leaves off stem and rinse well. Stack leaves and cut into thick strips. Remove sirloin from package, rinse, and pat dry.

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Step 2: ROAST SWEET POTATOES

In a small bowl place sweet potatoes, 2 Tbsp. oil, salt and pepper. Toss well. Place sweet potatoes on foil-lined baking sheet; roast until tender and golden brown, about 15 min. While potatoes are roasting start to sear the steak (Step #3).

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Step 3: SEAR STEAK

Season steak with salt and pepper. Heat 1 tsp. oil in a medium size pan. Add steak and sear until browned and caramelized, about 2 min on each side. Transfer pan to the oven and cook for another 5-7 min until desired temperature is reached. (See temperature guide). Set steak aside to rest. USDA recommends cooking beef to an internal temperature of 145ºF.

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Step 4: ASSEMBLE THE SALAD

Place romaine strips in a large bowl. Add sweet potatoes, caramelized onions, cranberries, pepitas and curry fig dressing. Toss together until incorporated.

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Step 5: SLICE STEAKS

Using a sharp knife, Slice each steak against the grain, cutting ¼” strips. Slicing against the grain of the muscle helps keep the steak tender.

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Step 6: PLATE YOUR DISH

Divide salad between two bowls. Top with sliced steak and goat cheese crumbles, enjoy!