Steak & Sweet Potato Salad with Honey-Mustard Vinaigrette

Name: Steak & Sweet Potato Salad with Honey-Mustard Vinaigrette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g Steak; 800 g sweet potato; 200 g mixed greens; 100 g red onion; 30 g honey; 30 g Dijon mustard; 30 ml apple cider vinegar; 60 ml olive oil; 10 g garlic; 5 g salt; 2 g pepper

Grilled steak slices served over roasted sweet potato cubes, mixed greens, and a tangy honey-mustard vinaigrette. A hearty and satisfying gluten-free salad.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 38 g
Fat: 22 g
Carbs: 34 g

Ingredients

for 4 servings

Steak600 g
sweet potato800 g
mixed greens200 g
red onion100 g
honey30 g
Dijon mustard30 g
apple cider vinegar30 ml
olive oil60 ml
garlic10 g
salt5 g
pepper2 g

Method

4 steps

Preheat oven to 200C. Toss cubed sweet potatoes with a little oil, salt, and pepper, then roast for 30 minutes until tender.
Whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and olive oil to create the vinaigrette.
Season steak with salt and pepper. Grill over medium-high heat for 4-5 minutes per side until desired doneness, then rest and slice.
Toss mixed greens with thinly sliced red onion and a portion of the vinaigrette. Top with roasted sweet potatoes and sliced steak, drizzling remaining dressing over the top.