YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Sweet Potatoes and Cherry Tomatoes
Slices of grilled flank steak and roasted sweet potatoes over a bed of mixed greens and cherry tomatoes, finished with a tangy, velvety balsamic drizzle.
INGREDIENTS
5.5 oz Flank Steak
200g Sweet Potato, cubed
1.5 tbsp Olive Oil
1 cup Cherry Tomatoes
2 cups Mixed Greens
1 tbsp Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
Season the flank steak with salt and pepper, then grill over medium-high heat for 4-5 minutes per side for medium-rare.
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
In a small jar, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.
Place the mixed greens and cherry tomatoes in a large bowl, then add the roasted sweet potatoes.
Top the salad with the sliced steak and drizzle the balsamic dressing over the top before serving.