When it comes to summer dinner recipes, the Grilled Steak and Sweet Potato Salad is an excellent choice. It’s healthy, flavorful, and perfect for those following a Whole30 diet. The combination of the smoky grilled steak, sweet roasted potatoes, and fresh greens make for a delicious and satisfying meal that’s easy to make and perfect for warm summer evenings.
Why Grilled Steak and Sweet Potato Salad is best for healthy summer dinner recipes whole 30?
The Grilled Steak and Sweet Potato Salad is a great option for those following a Whole30 diet. The Whole30 is a 30-day program that emphasizes whole foods and eliminates grains, dairy, legumes, and processed foods. This salad is made with all Whole30-approved ingredients and is packed with protein, healthy fats, and complex carbohydrates.
The steak is marinated in a mixture of olive oil, balsamic vinegar, Dijon mustard, and herbs like thyme and rosemary, which adds flavor without any added sugar or preservatives. The sweet potatoes are roasted until tender and lightly caramelized, adding natural sweetness and fiber to the dish. And the mixed greens provide a variety of vitamins and minerals, making this salad a well-rounded meal that’s perfect for a healthy summer dinner.
How to Make Grilled Steak and Sweet Potato Salad
- 1 lb. flank steak
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper
- 4 cups mixed greens
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, finely chopped
- ¼ cup olive oil
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic, thyme, rosemary, and ¼ cup olive oil to make the marinade. The marinade will add flavor to the steak and also help tenderize it.
- Place the flank steak in a shallow dish and pour the marinade over it. Make sure the steak is fully coated in the marinade. Cover and refrigerate for at least 1 hour. The longer you marinate the steak, the more flavorful it will be.
- Preheat your grill to medium-high heat. If you don’t have a grill, you can also cook the steak in a grill pan on the stove.
- While the grill is heating up, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until tender and lightly browned. The roasted sweet potatoes add sweetness and texture to the salad.
- Once the grill is hot, grill the steak for 4-6 minutes on each side, or until it reaches your desired temperature. You can use a meat thermometer to check the internal temperature of the steak. For medium-rare, the steak should register at 135°F.
- Let the steak rest for 5 minutes after removing it from the grill. This will allow the juices to redistribute and make the steak more tender.
- Slice the steak thinly against the grain. This means you should cut the steak perpendicular to the muscle fibers, which will make it easier to chew and less tough.
- Arrange the mixed greens and roasted sweet potatoes on a serving platter. Top with the sliced steak. You can also add other toppings like cherry tomatoes, sliced onions, or crumbled feta cheese.
- Drizzle any remaining marinade over the salad. The marinade is a flavorful dressing that will add a tangy and savory note to the salad.
- Serve immediately and enjoy your Grilled Steak and Sweet Potato Salad!
To ensure that your steak cooks evenly and stays juicy, let it come to room temperature for 30 minutes before grilling. This will help it cook more evenly and prevent it from drying out.
Can I use a different cut of steak?
Yes, you can use a different cut of steak, but keep in mind that cooking times may vary depending on the thickness and type of cut.
Can I make this salad ahead of time?
You can prepare the steak and sweet potatoes ahead of time, but it’s best to assemble the salad just before serving to ensure that the greens stay fresh and crispy.
This salad is best enjoyed fresh, so we do not recommend freezing it.
If you have any leftover steak or sweet potatoes, store them in an airtight container in the refrigerator for up to 3-4 days. To prevent the greens from wilting, store them separately from the steak and sweet potatoes. When you’re ready to enjoy your leftovers, simply reheat the steak and sweet potatoes in the microwave or oven and toss them with fresh greens to make a quick and easy salad.
This Grilled Steak and Sweet Potato Salad is not only delicious, but it’s also packed with nutrients. Here’s a breakdown of the approximate nutritional information per serving:
- Calories: 400
- Fat: 22g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 32g
This salad is high in protein, healthy fats, and fiber, making it a filling and satisfying meal that will keep you energized and nourished. It’s also low in carbohydrates, which is perfect for those following a low-carb or Whole30 diet.
The Grilled Steak and Sweet Potato Salad is a delicious and healthy summer dinner recipe that’s perfect for those following a Whole30 diet. The combination of smoky grilled steak, sweet roasted potatoes, and fresh greens make for a well-rounded and satisfying meal that’s easy to make and perfect for warm summer evenings. So go ahead and give it a try! Your taste buds (and your body) will thank you.