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Steak Salad with Roasted Sweet Potato
All natural Western Hickory BBQ chips infuse amazing flavor in this recipe for Grilled Steak Salad with Roasted Sweet Potato.
Ingredients:
1 medium sweet potato, peeled and cut into ¾-inch cubes3 TSP extra virgin olive oil¼ TSP ground cinnamonKosher salt¾ cup sweet corn kernelsOne 8 OZ eye round steakFreshly ground black pepper4 OZ baby spring mix½ small red onion, thinly sliced2 OZ blue cheese, crumbledFor the Dressing:4 TBSP extra virgin olive oil3 TBSP balsamic vinegar2 garlic cloves, grated or finely minced¼ TSP kosher salt
Directions:
- For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- Arrange the sweet potatoes in an even layer on the prepared baking sheet. Drizzle with 2 TSP of the olive oil and sprinkle with the cinnamon and a pinch of kosher salt. Toss to coat. When the grill is hot and the chips are smoking, place the prepared sweet potatoes and corn on the grill. Close the lid and grill until the vegetables are tender and cooked through (about 20 minutes) turning over halfway through. Remove from the grill and let cool slightly.
- Meanwhile, whisk together all the ingredients for the dressing in a large bowl and set aside.
- Rub both sides of the steak with the remaining 1 TSP olive oil, and season it generously with salt and black pepper. Place the steak on the grill and cook for 5 to 6 minutes on each side for medium-rare. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Transfer to a cutting board. Let the steak rest for 10 minutes to allow the juices to redistribute, and then slice it very thinly against the grain.
- Add the spring mix, roasted sweet potatoes, red onion, and corn to the bowl with the dressing and toss to coat. Fan the steak over the salad and sprinkle with blue cheese.
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