When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite Skirt Steak Salad with Sweet Potatoes, Tomatoes, and Shaved Parmesan. I was so excited because we haven’t had it in months, and it’s one of our favorite dinners.
We started making this Skirt 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.
I use my Grilled Skirt Steak Marinade for the steak in this recipe, which I HIGHLY recommend you try. But even a simple seasoning of salt and pepper will still be good.
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 four, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).
This Skirt Steak Salad with Roasted Sweet Potatoes, Cherry Tomatoes, Green Beans, and Shaved Parmesan combines incredible flavors and textures in every bite.
- 1 lb flank or skirt steak
- Seasoning of choice*
- 1 lb sweet potatoes, cut into 1/2 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
- 1/4 cup shaved parmesan
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon dijon
- 1 teaspoon honey
- 3/4 teaspoon Worcestershire sauce
- Salt and Pepper
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.
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.
Prepare the dressing by whisking together all dressing ingredients in a small bowl.
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.
*I follow this Skirt Steak Marinade recipe.