Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 2 servings
For the roasted sweet potatoes:
- 1 sweet potato, cut into ½ inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
For the steak:
- 1 (6oz) Good Ranchers NY Strip Steak
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the salad:
- 4oz mixed greens
- ½ avocado, diced
- 2 tablespoons parmesan cheese
- ½ honeycrisp apple, diced
- ¼ cup pecans
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 2 cloves garlic, minced, grated, or pressed
- 1/4 teaspoon salt
Instructions:
1. Roast the Sweet Potatoes: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Peel the sweet potato and cut it into even ½-inch cubes. Place the cubes on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt, garlic powder, and black pepper. Toss well to coat evenly. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender. Remove from the oven and let cool for about 10–15 minutes before adding to the salad.
2. Cook the Steak: While the sweet potatoes roast, pat the steak dry with paper towels. Season all sides with salt and black pepper. Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon of olive oil. Once the oil is shimmering, carefully place the steak in the skillet. Sear for 3–4 minutes per side, or until it reaches your preferred doneness. Transfer the steak to a cutting board or plate. Tent loosely with foil and let rest for 10 minutes to keep it juicy. After resting, slice the steak against the grain.
3. Make the Dressing: In a small bowl or jar, combine olive oil, lemon juice, maple syrup, Dijon mustard, garlic, and salt. Whisk or shake vigorously until the dressing is fully emulsified.
4. Assemble the Salad: In a large mixing bowl, add the mixed greens, diced avocado, Parmesan cheese, diced apple, and pecans. Toss gently to combine. Add the roasted sweet potatoes and sliced steak on top. Drizzle with the dressing just before serving, or serve it on the side.