Creamy Caesar salad with grilled steak
Looking to add some more iron to your diet? Try this Creamy Caesar salad with grilled steak on your menu this week.
Looking to add some more iron to your diet? Try this Creamy Caesar salad with grilled steak on your menu this week. Another simple dish on the menu, this meal provides a great balance. The steak provides protein and iron, the sweet potatoes provide carbohydrates for energy, the mixed greens provide fiber and micronutrients, and the Caesar dressing provides healthy fats. It is amazing to me how fancy this meal feels when I am eating it, yet it is so simple to prepare at home. I hope you enjoy!
Ingredients
(Servings: 4)
4 steak shoulder tenders
3 sweet potatoes
1 bag mixed greens
1 bottle of Caesar salad dressing (I prefer Primal Kitchen’s brand)
1 tsp garlic powder
2 Tbsp olive oil (Check out this page for discounts on my favorite brands)
1/2 tsp Kosher salt
3 - 4 turns black pepper
Appliances & Utensils
extra bowl for sweet potatoes
pan & spatula with lid for steak
sheet pan for sweet potatoes
knife and cutting board for sweet potatoes and steak
Instructions
Roast the sweet potatoes: Preheat the oven to 425°F. Wash and dice 3 sweet potatoes into bite-sized cubes. In a mixing bowl, toss them with 2 tablespoons olive oil, ½ tsp garlic powder, ½ tsp Kosher salt, and black pepper to taste (about 2 turns). Spread evenly on a sheet pan and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Cook the steak: While the sweet potatoes roast, pat dry 4 steak shoulder tenders.
Season both sides with ½ tsp garlic powder, a pinch of salt, and 1–2 turns of pepper. Heat a frying pan over medium-high heat. Add a light drizzle of oil if needed. Sear the steaks for 3–4 minutes per side, or until cooked to your preferred doneness. Cover with a lid for the final minute to help them cook through. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.Prepare the greens: In a separate bowl, add 1 bag mixed greens and drizzle with Caesar dressing to taste (start with 2–3 tablespoons). Use clean hands to gently massage the dressing into the greens until well coated and slightly wilted.
Assemble your bowls: Start with a generous handful of Caesar-dressed greens, then layer on the roasted sweet potatoes and sliced steak. Drizzle with extra dressing if you like and crack more black pepper over the top.
Pro Tip: If you aren’t a fan of Caesar dressing, swap for another option or leave it on the side.
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Best,
Grace Barker