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
- 2 beef strip loin steaks trimmed of visible fat (each 1 in. thick, 250 g/8 oz.) Tip: For added flavour, rub with smoked paprika and thyme before grilling.
- 1/4 cup red onion chopped
- 2 cups baby spinach leaves
- 1 large sweet potato peeled and cubed
- 8 baby potatoes halved
- 1/2 sweet yellow pepper diced
- 1 rib celery chopped
- Potato Salad Dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- pinch smoked or sweet paprika
- pinch dried thyme
- In a large bowl, combine dressing ingredients; set aside. Boil sweet and baby potatoes until tender, 8 to 10 minutes.
- 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.
- 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.
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