Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

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When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe


Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
Prep time
Cook time
Total time
Serves: 4
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.




  • September 5, 2014 - 6:24 am | Permalink

    great healthy salad!

    • Rachel (littlechefbigappetite)
      September 5, 2014 - 7:08 am | Permalink

      Thanks, Dina!

  • Umm Haneefah @The Halal Gourmet
    September 5, 2014 - 12:05 pm | Permalink

    Rachel, this looks really flavourful and healthy. Very nice!

    • Rachel (littlechefbigappetite)
      September 5, 2014 - 7:38 pm | Permalink

      Thank you so much! We love it!

  • plasterers bristol
    September 23, 2014 - 11:21 am | Permalink

    That looks really tasty, thanks for sharing this steak recipe.


    • Rachel (littlechefbigappetite)
      September 23, 2014 - 12:53 pm | Permalink

      Thanks, Simon! It is my favorite salad recipe!

  • Pingback: Grilled Skirt Steak Marinade Recipe - Little Chef Big Appetite

  • January 12, 2016 - 2:30 pm | Permalink

    Hi Rachel – thank so much for sharing this recipe. Do you always use skirt steak or are there other options you would recommend? I’m looking forward to trying this.

    • Rachel (littlechefbigappetite)
      January 12, 2016 - 4:38 pm | Permalink

      Hi there – great question! I’ve also used flank steak with great results. Let me know how you like it!

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