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grilled steak salad overhead shot

Grilled Steak Salad with Sweet Potatoes

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  • Author: Shelagh
  • Prep Time: 30 minutes
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


Sure you can use leftover steak if you have it, the dressing can stand on its own to flavor this dish up, but you may miss the kick from the red pepper flakes, add a few.


Units Scale


  • 11/2 lbs. flank steak* (trimmed of silver skin, no that’s not the tasty fat, its grizzly, and no good)


  • 1 teaspoon red pepper flakes
  • 2 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar (or red wine or apple cider vinegar)
  • 1 tablespoon olive oil

Sweet Potatoes:

  • 2 small or one large sweet potatoes, cut about 1/2 thick
  • 1 large shallot (or a small red onion) sliced 1/2 inch thick, separated into rings (I cut mine too thin and they burned, but we still ate them!)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons olive oil
  • Hearty pinch of kosher salt (affiliate link) and fresh cracked black pepper


  • 10 leaves fresh basil, (about 2 tablespoons chopped)
  • 2 oz. feta cheese, crumbled
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons walnut oil (or olive oil, if you don’t have walnut, but worth the splurge, be sure to keep it in your fridge)
  • Half clove garlic
  • 2 tablespoons greek yogurt (not 100% necessary, but adds creaminess)
  • 1 teaspoon honey
  • Hearty pinch of kosher salt (affiliate link) and fresh cracked black pepper


  • 2 big handfuls of salad greens per person (25 oz. clam-shell containers should do)
  • 2 tablespoons sunflower seeds (or toasted slivered almonds if you prefer)
  • Extra feta for the top (optional)


For the Steak and Marinade

  1. Mix marinade ingredients in a zip-top bag, add steak, and marinate for a few hours or overnight. If you are in a time-pinch, marinate on the counter for 1 or so hours, (no longer then that on the counter, need to stay safe). Toss the steak around to keep it evenly distributing around the steak.
  2. I used my large cast iron pan for this one, but grill the steak if you prefer. 6-7 minutes per side for medium-rare. Depending on how you like your steak done, 130 degrees for medium-rare, 140 degrees for medium. (Yes, you really should go out and get yourself an instant-read thermometer! I rely on mine daily).
  3. Remove from the grill and let rest on cutting board for at least 10 minutes. Slice the steak thinly across the grain, and on the diagonal to ensure the steak is tender.

For the Sweet Potatoes:

  1. On a large sheet pan, toss all the sweet potatoes ingredients and roast for about one-half hour, flipping at the 15 minutes mark. They should be a little crispy and golden, soft in the center. Go ahead, give one a taste to be sure.

For the Dressing:

  1. Whiz all the ingredients for the dressing around in your food processor (affiliate link) or use your immersion blender in a tall container. The key is to get the ingredients nice and creamy. Add more basil or garlic if you want more flavor. Can be made one day ahead and it’ll be even better.

Assemble the salad:

  1. You may arrange the salads on individual plates, or toss in a big salad bowl. If tossing all together, place the sliced steak and sunflower seeds individually per plate, so everyone gets a fair amount!


*Top-sirloin would work really well here, it’s my new favorite steak. That’s saying a lot, because I don’t eat a lot of steak!