YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Sweet Potatoes and Cherry Tomatoes
Tender grilled flank steak and roasted sweet potatoes served over peppery arugula with juicy charred cherry tomatoes.
INGREDIENTS
5 oz Flank Steak
100g Sweet Potato, cubed
1/2 cup Cherry Tomatoes
2 cups Fresh Arugula
1 tsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.
Season the flank steak with sea salt and cracked black pepper.
Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4 to 5 minutes per side for medium-rare.
Add the cherry tomatoes to the baking sheet during the last 5 minutes of roasting until they begin to burst.
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
In a large bowl, toss the arugula with the remaining olive oil and balsamic vinegar.
Top the greens with the roasted sweet potatoes, charred tomatoes, and steak slices to serve.