Sweet Potato Fry Steak Salad with Blue Cheese Butter.
Ingredients
- 3 small-medium sweet potatoes, cut into matchsticks
- 4 tablespoon extra virgin olive oil
- 1 teaspoon chipotle chili powder
- kosher salt and fresh black pepper
- 1 (8-10 ounce) ribeye steak or 1 1/2 pound flank steak
- 6 cups shredded romaine lettuce
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 4 tablespoons salted butter, at room temperature
- 3-4 ounces gorgonzola or blue cheese, crumbled
- 2 tablespoons chopped fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, finely diced
- 2 tablespoons fresh chopped thyme
- kosher salt, black pepper, and red pepper flakes
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Instructions
- 1. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with 3 tablespoons olive oil, the chipotle chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.
- 2. To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk until combined. Taste and adjust the salt, pepper, and red pepper flakes.
- 3. To make the steak. Remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Rub with 1 tablespoon olive oil and season generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side. Remove the steaks and allow to rest for 5-10 minutes.
- 4. Combine the butter, blue cheese, and basil in a bowl. Spread the butter over the steak, then slice against the grain.
- 5. Assemble the salad. Add the romaine, tomatoes, avocado, and dressing. Toss to combine. Once the salad has been tossed, top with fries and steak. Serve immediately.
Source
Original recipe: View Original
