Steak with Warm Sweet-Potato Salad

Celery aids digestion and helps maintain the body’s alkaline balance, while eating sweet potato with a fat (there’s olive oil in the dressing) ensures you absorb its beta-carotene benefits.

Best Health magazine, Summer 2014; Image by Jodi Pudge

 

Steak with Warm Sweet-Potato Salad
Steak with Warm Sweet-Potato Salad
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large bowl, combine dressing ingredients; set aside. Boil sweet and baby potatoes until tender, 8 to 10 minutes.
  2. Meanwhile, place steaks on a greased grill over medium-high heat; close lid and grill, turning once, until cooked to your liking (6 to 8 minutes for medium-rare). Let stand for 5 minutes on a cutting board; thinly slice against the grain. Reduce grill heat to medium; thread tomatoes onto skewers and grill, turning once, until lightly charred, a couple of minutes.
  3. To the salad dressing bowl, add drained warm potatoes, yellow pepper, celery, onion and spinach, stirring gently to coat and wilt spinach leaves. Divide salad, steak slices and tomato skewers among 4 plates.
Recipe Notes

Per serving: 344 calories, 30 g pro­tein, 9 g fat (3 g satur­ated fat), 37 g carbohydrates, 5 g fibre, 55 mg cholesterol, 115 mg sodium