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A plate of food on a table, with Salad and Beef

A Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette

This salad is made with a handful of wholesome ingredients ideal to mark the culmination of summer.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: beef, Carolina mustard barbecue, filet, honey mustard vinaigrette, medium rare steak, salad, small red onion, steak and potatoes, sweet potato, tenderloin
Servings: 4 servings
Calories: 1365kcal

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  • grill pan or charcoal or gas grill
  • mandoline slicer
  • blender


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    Ingredients for A Sweet Potato & Steak Salad

    • 2 large sweet potatoes, about 1lb, peeled and sliced into 1/4 inch thick rounds
    • 2 tablespoons quality olive oil, divided I am using Thea
    • 1 teaspoon Kosher salt, divided
    • 1 teaspoon black pepper, divided
    • 1 1/2 pounds prime or choice filet or prime or choice flank steak
    • 5 - 6 cups fresh Mesclun greens
    • 8 - 10 fresh, ripe brown turkey figs, sliced in half lengthwise
    • 3/4 cup paper thin shaved red onion
    • 3/4 - 1 cup Roquefort or quality Bleu cheese

    Ingredients for Carolina Mustard Vinaigrette


    Prepare the Carolina Mustard Vinaigrette

    • Using an immersion blender, incorporate together the Dijon, the vinegar, the remaining 1/4 cup of olive oil and 1/4 teaspoon salt.

    Prepare the Salad

    • 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.
    • 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.


    • In a large bowl, toss the Mesclun greens with 2 tablespoons of the dressing. I do this using my hands so I am sure all leaves are lightly and evenly coated.
    • Divide dressed Mesclun among 4 serving plates. Layer the Mesclun with roasted sweet potatoes, thin slices of steak, the figs, the red onions, and finally, the crumbled Roquefort cheese. Serve with the remaining Carolina mustard dressing alongside.
    • Serve with an old vine Zinfandel or other red mulled or spiced wine.


    Serving: 1servings | Calories: 1365kcal | Carbohydrates: 85g | Protein: 59g | Fat: 90g | Saturated Fat: 38g | Cholesterol: 212mg | Sodium: 2822mg | Potassium: 1756mg | Fiber: 11g | Sugar: 52g | Vitamin A: 18684IU | Vitamin C: 35mg | Calcium: 831mg | Iron: 7mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.