Steak with Sweet Potato Salad

By lorik

Ingredients

• 1 1/2-inch sweet potatoes, peeled and cut into 1/2-inch pieces
• ½ cup olive oil
• Salt and pepper
• 1 1/2-pound) 1/2-pound) flank steak, trimmed
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon honey
• 1 ½ teaspoons minced canned chipotle chile in adobo sauce
• ½ teaspoon ground cumin
• 6 ounces (6 cups) baby arugula

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from

Preparation

Step 1

1. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are tender, about 6 minutes, stirring halfway through microwaving.

2. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

3. Meanwhile, whisk lime juice, cilantro, honey, chipotle, cumin, remaining 6 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add arugula and potatoes and toss to combine. Slice steak against grain on slight bias into 1/4-inch-thick slices. Divide salad evenly among plates and top with sliced steak. Serve.

Per Serving (Serves 4)
Calories 650 Cholesterol 115 mg Fat 41 g Sodium 862 mg Saturated 9 g Carbs 0 g Trans 0g Dietary Fiber 4 g Monounsaturated 25 g Sugar 10 g Polyunsaturated 3 g Protein 39 g