Greg DuPree
Active Time
40 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: about 5 oz. steak, about 2 cups salad)

Salad for dinner usually sounds like a shortcut. Not so fast. Toss together this satisfying, surprisingly hearty mix of sweet and savory ingredients, and serve with a loaf of focaccia on the side. Plan to use the bread to make some steak sandwiches with leftovers tomorrow.

How to Make It

Step 1

Preheat oven to 425°F. Place sweet potato slices on an aluminum foil-lined large rimmed baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each of salt and pepper; toss to coat. Spread potatoes in a single layer. Bake in preheated oven until lightly browned and tender, 12 to 15 minutes. Cool 5 minutes.

Step 2

Meanwhile, brush steak with 1 tablespoon of the oil, and rub with 1 teaspoon of the salt and remaining 3/4 teaspoon pepper; let stand 10 minutes. Heat a grill pan over medium-high; brush with 1 tablespoon of the oil. Cook steak 6 to 7 minutes per side for medium-rare, or to desired degree of doneness. Remove steak from pan, and let stand 10 minutes. Cut steak across the grain into thin slices, reserving steak for sandwiches the following day, if desired.

Step 3

Divide baby greens, arugula, red onion, blue cheese, potatoes, and sliced steak among 4 serving plates. Whisk together vinegar, mustard, and remaining 1/4 cup oil and 1/4 teaspoon salt; drizzle over salads.

Chef's Notes

Cut foccacia bread in half horizontally; slather cut sides with mayonnaise. Layer reserved steak with arugula, blue cheese, and sliced red onion on bottom half, and cover with top of bread.