Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette
This hearty sweet potato & steak salad features tender grilled steak, roasted sweet potatoes, figs, and Roquefort drizzled with a zesty Carolina mustard vinaigrette. Perfect for late summer or early fall, it's a vibrant, flavor-packed salad that's both satisfying and simple to prepare.
Servings: 4 servings
Ingredients
Ingredients for Carolina Mustard Vinaigrette
- ¼ cup quality extra virgin olive oil
- 2 tablespoons salted honey or regular honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon quality Dijon mustard
- ¼ teaspoon salt
For the Steak Salad
- 1 pound sweet potatoes about 2 large potatoes; peeled and cut into 1/4 inch slices
- 2 tablespoons good quality extra virgin olive oil divided
- 1 teaspoon Kosher salt divided
- 1 teaspoon black pepper divided
- 1 ½ pounds beef filet or flank steak USDA prime or choice
- 5-6 cups fresh Mesclun greens
- 8-10 fresh ripe brown turkey figs sliced in half lengthwise
- ¾ cup red onion thinly shaved
- ¾-1 cup Roquefort or Bleu cheese crumbled
Instructions
Prepare the Carolina Mustard Vinaigrette
- Using an immersion blender, blend together the olive oil, honey, Dijon, balsamic vinegar, and salt until the mixture is smooth and the oil is emulsified. Set aside.
Prepare the Salad
- Preheat oven to 425°F. Place sweet potato slices on a large rimmed baking sheet that's been lined with aluminum foil. Drizzle with 1 tablespoon oil, sprinkle with 1/4 teaspoon each of salt and pepper, and toss to coat. Spread potatoes in a single layer.
- Bake the potatoes until they're lightly browned and tender, 12 to 15 minutes. Cool 5 minutes.
- Meanwhile, brush the 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 tented with foil. Cut steak across the grain into thin slices.
Plating the Salad
- 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 the dressed Mesclun among 4 serving plates. Top with the roasted sweet potatoes, thin slices of steak, figs, red onion, 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.
Notes
- The easiest way to build this salad is to layer the ingredients over the mixed greens.
- Make every bite full of flavor by lightly dressing your greens before plating. This way, your final product will not be weighed down with heavy dressing.
- In order to properly emulsify this Carolina mustard dressing, I use my immersion hand blender or my Bullet. This dressing is whipped and nearly frappe-esque, which is exactly the consistency I am seeking.
Nutrition
Serving: 1serving | Calories: 867kcal | Carbohydrates: 58g | Protein: 53g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 155mg | Sodium: 2008mg | Potassium: 1405mg | Fiber: 7g | Sugar: 32g | Vitamin A: 17423IU | Vitamin C: 19mg | Calcium: 518mg | Iron: 5mg