Steak with Sweet Potato Fries & Salad
Active Time: 30 minutes / Cook Time: 25-30 minutes / Total Time: 45 minutes
Makes 2 dinner servings and 2 lunch salads
- 3 medium sweet potatoes, about 6 oz. each, cut lengthwise into 8 wedges
- ¼ cup coconut oil, melted and divided
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper, plus more to taste
- 1/8-1/4 teaspoon cayenne pepper, to taste (optional)
- 1 lb. grass-fed, boneless rib-eye steak, patted dry
- For the salad:
- 6 cups mixed greens (look for a blend with hearty baby greens, such as kale, mustard, and chard)
- 1 small cucumber, peeled (optional) and sliced into ¼” thick rounds
- 4 scallions, thinly sliced
- ½ cup dried cranberries
- ¼ cup toasted pepitas OR sunflower seeds*
- 6 tablespoons Maple Shallot Vinaigrette (If you did not make this on Prep Day, see the Other tab for the recipe)
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato wedges on the parchment and toss with 3 ½ tablespoons oil. Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper to taste, if using. Toss again. Roast for 20-25 minutes, or until wedges are tender and a bit crisp at the edges, flipping once halfway through.
- While the sweet potatoes roast, make the salad: in a large bowl, toss the greens and cucumber slices together. Set aside.
- In a small bowl, toss together the scallions, cranberries, and pepitas. Set aside. Make the dressing, if you did not do it on Prep Day.
- About 10-15 minutes before the sweet potatoes are done, heat a heavy-duty large skillet (cast iron is perfect) over medium-low heat for 2 minutes. ** Add ½ tablespoon coconut oil and increase the heat to medium.
- Sprinkle both sides of the steak evenly with the remaining salt and pepper. Add to the skillet and cook, undisturbed, for 3 minutes. If the steak releases from the pan easily, flip and cook another 3 minutes, undisturbed. If it does not release easily, cook until it does and then flip.
- If you prefer your steak rare, remove to a cutting board. Otherwise, cook to desired doneness, between 2-4 minutes longer per side, flipping occasionally. Let rest 10 minutes, covered loosely with foil.
- Once the steak has rested, slice thinly against the grain, into about ¼” thick slices.
- While the steak is resting, place 1 ¼ cups salad on each of two plates. Sprinkle each evenly with about ¼ cup scallion mixture and drizzle with 1 ½ tablespoons vinaigrette.
- Serve 8 sweet potato fries and ¼ of the sliced steak per person for dinner, along with the salad.
- For tomorrow’s lunch salads: cut the remaining sweet potato fries into thirds. Divide remaining greens between two airtight containers, and top each with half of the sweet potato chunks, remaining steak, and the scallion mixture. Refrigerate separately from the dressing, so the greens don’t get soggy.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
**If you are using a non-stick skillet, add the oil before heating. It can be bad for the finish to heat a non-stick pan while empty.