Servings: 4 servings
Calories: 450kcal
Equipment
- grill pan
- oven
- mixing bowl
- Whisk
Ingredients
For the Salad
- 1 pound flank steak marinated
- 4 cups mixed greens arugula and spinach
- 2 cups sweet potatoes cubed and roasted
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
For the Dressing
- 3 tablespoons balsamic vinegar divided
- 3 tablespoons extra virgin olive oil divided
- salt to taste
- black pepper to taste
Instructions
Steps
- Marinate the flank steak in 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper for at least one hour.
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25–30 minutes.
- Grill the marinated flank steak on medium-high for 5–7 minutes per side. Let it rest for 5 minutes before slicing.
- Combine mixed greens, roasted sweet potatoes, cherry tomatoes, and red onion slices in a large bowl. Top with sliced steak.
- Whisk together remaining balsamic vinegar and olive oil. Drizzle over the salad and toss gently.
Notes
Optional: Top with crumbled feta cheese for added creaminess. For best flavor, marinate the steak for several hours or overnight.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 35g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 900mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15000IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 3mg
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