Organic Sweet Potato and Steak Salad
Recipe - Downers Grove, IL
Organic Sweet Potato and Steak Salad
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
2 (12-oz.) pkg. organic beef sirloin steaks
2/3 cup plus 3/4 cup Fresh Thyme organic balsamic vinaigrette dressing, divided
4¾ tsp. chopped Fresh Thyme organic fresh rosemary, divided
½ tsp. orange peel
¼ cup fresh orange juice
2 small cloves organic garlic, minced
1 large sweet potato (about 16 oz.), peeled and cut into 1/2-inch pieces cubes
1½ Tbsp. Fresh Thyme organic extra virgin olive oil
½ tsp. Fresh Thyme coarse sea salt
¼ tsp. Fresh Thyme organic ground black pepper
½ (16-oz.) container organic baby spinach
1 medium organic red Anjou pear, cored and thinly sliced
½ cup organic red grapes, halved or quartered
2 small shallots, thinly sliced
¼ cup Fresh Thyme crumbled goat cheese
¼ cup Fresh Thyme Bulk praline pecans, slightly crushed
Directions
- Use a meat mallet to lightly pound steaks to 1-inch thickness. Place steaks in a large resealable plastic bag. Whisk together 2/3 cup balsamic vinaigrette, 4 tsp. rosemary, orange juice, and garlic. Pour over steaks in bag; close bag. Turn bag to evenly coat steaks with marinade. Refrigerate for 2 hours, turning bag occasionally.
- Preheat oven to 425°F. Line a large rimmed baking pan with foil. In a large bowl, toss sweet potatoes with oil, salt, and black pepper. Spread in a single layer on prepared pan. Roast for 30 minute or until tender, turning half way through. Cool to room temperature.
- Meanwhile, preheat a grill pan over medium heat. Remove steaks from bag; discard marinade. Cook steaks for 15 to 18 minutes for medium-rare doneness (145°F), turning halfway through. Transfer steaks to a clean cutting board. Cool for 30 to 45 minutes. Thinly slice steaks against the grain.
- In a large bowl, combine spinach, pear, grapes, shallots, and sweet potatoes. Combine remaining ¾ cup balsamic vinaigrette, remaining ¾ tsp. rosemary, and orange peel. Drizzle half of the vinaigrette mixture over spinach mixture; toss to coat.
- To serve, divide spinach mixture among 4 serving plates. Arrange steak slices on top. Drizzle salads with remaining vinaigrette mixture; sprinkle with goat cheese and nuts.
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Thomas Farms Organic Grass Fed Sirloin Steak - 12 Ounce
$14.79$1.23/oz
Fresh Thyme Organic Balsamic Vinaigrette Dressing - 12 Ounce
$3.99$0.33/oz
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
Navel Oranges Bag - 3 Pound
$3.99$1.33/lb
Navel Oranges Bag - 3 Pound
$3.99$1.33/lb
Garlic - 1 Each
$0.69
Not Available
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Fresh Thyme Coarse Sea Salt - 24.7 Ounce
$2.79$0.11/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Fresh Thyme Organic Baby Spinach - 16 Ounce
Sale
$4.99 was $5.99$0.31/oz
Red Pears - 0.6 Pound
$1.19 avg/ea$1.99/lb
Organic Red Seedless Grapes - 2.5 Pound
$12.48 avg/ea$4.99/lb
Shallots - 0.25 Pound
$1.00 avg/ea$3.99/lb
Fresh Thyme Goat Cheese Crumbles - 3.5 Ounce
$3.99$1.14/oz
Praline Pecans - 1 Pound
$11.99/lb$11.99/lb
Directions
- Use a meat mallet to lightly pound steaks to 1-inch thickness. Place steaks in a large resealable plastic bag. Whisk together 2/3 cup balsamic vinaigrette, 4 tsp. rosemary, orange juice, and garlic. Pour over steaks in bag; close bag. Turn bag to evenly coat steaks with marinade. Refrigerate for 2 hours, turning bag occasionally.
- Preheat oven to 425°F. Line a large rimmed baking pan with foil. In a large bowl, toss sweet potatoes with oil, salt, and black pepper. Spread in a single layer on prepared pan. Roast for 30 minute or until tender, turning half way through. Cool to room temperature.
- Meanwhile, preheat a grill pan over medium heat. Remove steaks from bag; discard marinade. Cook steaks for 15 to 18 minutes for medium-rare doneness (145°F), turning halfway through. Transfer steaks to a clean cutting board. Cool for 30 to 45 minutes. Thinly slice steaks against the grain.
- In a large bowl, combine spinach, pear, grapes, shallots, and sweet potatoes. Combine remaining ¾ cup balsamic vinaigrette, remaining ¾ tsp. rosemary, and orange peel. Drizzle half of the vinaigrette mixture over spinach mixture; toss to coat.
- To serve, divide spinach mixture among 4 serving plates. Arrange steak slices on top. Drizzle salads with remaining vinaigrette mixture; sprinkle with goat cheese and nuts.