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Hearty Steak & Sweet Potato Salad with Smoky Chipotle Vinaigrette
Dive into indulgence with our hearty steak and sweet potato salad, topped with a smoky chipotle vinaigrette. A big, beautiful salad worth every bite!
Get ready to redefine your notion of a salad with this Hearty Steak & Sweet Potato Salad featuring a Smoky Chipotle Vinaigrette. This isn't your everyday bowl of greens; it's a lavish, flavor-packed dish that combines the tender juiciness of well-seasoned steak with the warm, caramelized sweetness of roasted sweet potatoes. Topped with a bold, smoky chipotle vinaigrette, this salad delivers an unforgettable medley of tastes and textures that will have you craving it again and again.
Imagine the rich, savory depth of perfectly seared steak slices mingling with the earthy, sweet flavors of roasted sweet potatoes. Add to that a vibrant mix of fresh greens, crunchy pecans, and creamy avocado, all brought together by the spicy kick of our homemade chipotle vinaigrette. This salad is a delightful celebration of textures and flavors, making it the ultimate indulgence for meat lovers and salad enthusiasts alike. Perfect for a special occasion or just when you want to treat yourself to something extraordinary.
Recipe Overview
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mediterranean
Dive into indulgence with our hearty steak and sweet potato salad, topped with a smoky chipotle vinaigrette. A big, beautiful salad worth every bite!
Ingredients
- • Ribeye steak: 1 lb (450g), about 1-inch thick
- • Sweet potatoes: 2 medium, peeled and diced
- • Olive oil: 3 tablespoons, divided
- • Salt: 1 teaspoon, divided
- • Black pepper: 1 teaspoon, divided
- • Mixed salad greens: 6 cups
- • Avocado: 1 large, sliced
- • Pecans: 1/2 cup, toasted
- • Red onion: 1/4 cup, thinly sliced
- • Cherry tomatoes: 1 cup, halved
- • Chipotle peppers in adobo: 2, minced
- • Red wine vinegar: 2 tablespoons
- • Honey: 1 tablespoon
- • Garlic: 1 clove, minced
- • Lime juice: 2 tablespoons
Instructions
- 1 Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
- 2 Toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
- 3 While the sweet potatoes are roasting, heat a grill pan over medium-high heat. Season the ribeye steak with the remaining salt and pepper. Drizzle with 1 tablespoon of olive oil.
- 4 Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- 5 In a small bowl, whisk together the remaining olive oil, chipotle peppers, red wine vinegar, honey, garlic, and lime juice to create the vinaigrette. Adjust seasoning to taste.
- 6 Assemble the salad by layering mixed greens in a large serving bowl. Top with sliced steak, roasted sweet potatoes, avocado slices, toasted pecans, red onion, and cherry tomatoes.
- 7 Drizzle the smoky chipotle vinaigrette over the salad just before serving, ensuring every bite is coated with flavor.
Serving Suggestions
- • This Hearty Steak & Sweet Potato Salad pairs beautifully with a side of crusty garlic bread to soak up any extra vinaigrette. For a refreshing beverage, consider a citrus-infused iced tea or a chilled glass of white wine, such as a Sauvignon Blanc, to complement the smoky and spicy notes of the vinaigrette. To enhance the smoky flavors, you could also serve this salad alongside a smoky cheese platter featuring aged cheddar and smoked gouda. The creaminess of the cheeses will contrast perfectly with the vibrant, spicy salad.
Storage Tips
To store leftovers, keep the salad components separate in airtight containers. The steak and sweet potatoes can be stored in the refrigerator for up to 3 days. Reheat the sweet potatoes in the oven at 350°F (175°C) for best results. The vinaigrette can be kept in a sealed jar in the refrigerator for up to a week. Reassemble the salad just before serving for optimal freshness and texture.
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