Warm Steak And Sweet Potato Salad With Orange Chutney Dressing Recipes

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STEAK AND SWEET POTATO SALAD



Steak and sweet potato salad image

A great steak can be the perfect centrepiece to a delicious and healthy meal, but serving a choice cut of meat with rich sauces and greasy chips can easily push you into dangerous territory. If you just can't have steak without potatoes, skip the oily fries and butter-laden jacket potatoes and try this warm sweet potato salad instead.

Provided by Adam Liaw

Categories     Dinner

Time 45m

Yield SERVES 2

Number Of Ingredients 12

1 large sweet potato, peeled and cut into 2cm cubes
1 red onion, peeled and cut into wedges
2 cups (about 75g) baby spinach leaves
¼ cup parsley leaves
2 x 150g eye fillet steaks
salt and pepper, to season
Dressing
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
pinch of salt

Steps:

  • 1. Heat oven to 220C (200C fan-forced). 2. Whisk the dressing ingredients together in a bowl and toss the sweet potato and onion in the dressing to coat. 3. Transfer sweet potatoes and onions to a roasting dish, scatter with salt and roast for 45 minutes, tossing the dish halfway through cooking. 4. When soft, remove from oven and toss the spinach in the pan, allowing the spinach to wilt and coat in the warm dressing. 5. Season the steak well with salt, drizzle with a little oil and cook on a frypan or grill pan to your liking. Rest the steak well. 6. To serve, scatter the warm sweet potato salad with the parsley, a little salt and plenty of black pepper. Serve with the rested sliced steak.

STEAK AND SWEET POTATO SALAD



steak and sweet potato salad image

enjoy this hearty yet healthy steak and sweet potato salad recipe! this simple steak and sweet potato salad is a great dinner option! top it off with fresh cilantro and our lemon caesar fresh designer dressing for a mouthwatering salad! perfect as a healthy lunch or dinner salad.

Provided by organicgirl

Categories     Dinner     Salad

Number Of Ingredients 7

2 organicgirl® hearts of romaine , chopped
¼ cup organicgirl® lemon caesar dressing
1 large sweet potato, cut into ½â€ cubes
1 tablespoon of vegetable oil, divided
1 teaspoon of sea salt, divided
10 ounces of beef sirloin steak, patted dry
2 tablespoons of chopped fresh cilantro leaves

Steps:

  • "1. preheat oven to 450°F."," 2. on a large baking sheet, toss sweet potato with 1½ teaspoons oil and ¼ teaspoon salt, and arrange in a single layer. roast until tender and golden, about 20 minutes."," 3. place a lightly oiled grill pan or skillet over medium-high heat. rub steak with 1½ teaspoons oil, ¼ teaspoon salt, and black pepper to taste. cook to desired degree of doneness, or about 5 minutes on each side."," 4. rest steak on cutting board for 5 minutes, then slice against the grain."," 5. in a large bowl, toss romaine and sweet potatoes with dressing and arrange on plates. top with steak and sprinkle with cilantro."," "

WARM STEAK AND POTATO SALAD



Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
  • Preheat the oven to 400 degrees F and heat the grill to hot.
  • In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
  • Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
  • To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
  • In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad with Warm Chutney Dressing image

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Make the Salad: Preheat oven to 425 degrees F.
  • In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
  • Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

SWEET POTATO SALAD WITH ORANGE DRESSING



Sweet Potato Salad with Orange Dressing image

For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
1 cup fat-free mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Granny Smith apple, peeled and chopped
1 cup finely chopped fennel bulb
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

Nutrition Facts : Calories 183 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 300mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Provided by Chicken

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 11

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Steps:

  • Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
  • Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad With Warm Chutney Dressing image

This is originally from Sara Moulton, with a few changes for personal taste preference. We had this today with our Easter dinner and it was the hit of the day!

Provided by flower7

Categories     Yam/Sweet Potato

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 16

3 -3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon salt, plus more as needed
1 teaspoon fresh ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 cup raw green pumpkin seeds (pepitas)
1 teaspoon olive oil
1 cup dried cranberries
1 cup chopped scallion (green and white)
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Preheat oven to 425°F.
  • In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
  • Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
  • Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Nutrition Facts : Calories 342.4, Fat 16.6, SaturatedFat 2.5, Sodium 433.4, Carbohydrate 44.7, Fiber 6.7, Sugar 14.2, Protein 5.7

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

This is a nice twist on the traditional creamy potato salad. I like this served warm or room temp, but by all means it can be served chilled. It has a nice sweet/tangy vinaigrette with fresh herbs and roasted vegetables. I think you will enjoy it.

Provided by SarasotaCook

Categories     Yam/Sweet Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

4 large sweet potatoes, peeled and diced into bite size pieces
1 large red pepper, rough chopped in bite size pieces
1 large onion, rough chopped in bite size pieces
4 scallions, diced (white and green parts)
8 slices smoked bacon, I like the thick cut for this dish
1/2 cup celery, diced
1/2 cup pecans, rough chopped
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
olive oil, to roast the vegetables in
salt and pepper
3 tablespoons white wine vinegar
3 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 tablespoon of the bacon fat
1 small shallot, fine diced

Steps:

  • After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
  • As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
  • Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
  • This is a great potato salad and great for BBQs.

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

"I love sweet potatoes, so I'm always trying to come up with new ways to serve them. A few years ago, I was craving potato salad but only had sweet potatoes on hand. This is the result," shares Lisa Huff of Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons chopped green onion
1 tablespoon real bacon bits

Steps:

  • Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

Nutrition Facts : Calories 233 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

STEAK SALAD WITH ORANGE-HONEY DRESSING



Steak Salad with Orange-Honey Dressing image

Make dinner for one a healthy affair with a salad whose star is juicy-yet-lean steak and a vibrant orange-honey dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 1/2 teaspoons extra-virgin olive oil
1 eye of round steak, fat trimmed (4 ounces)
Coarse salt and ground pepper
1 medium orange, peel and pith removed
1 tablespoon honey
1 small heart romaine lettuce, coarsely chopped
2 tablespoons thinly sliced red onion
1 small carrot, shaved with a vegetable peeler

Steps:

  • In a small skillet, heat 1/2 teaspoon oil over medium-high. Pat steak dry; season with salt and pepper and cook until medium-rare, 6 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes. Thinly slice against the grain.
  • Working over a medium bowl, cut out orange segments, then squeeze 1 tablespoon juice from membranes. Whisk in honey and 1 teaspoon oil; season with salt and pepper. Add lettuce, onion, and carrot and toss to combine. Transfer salad to a plate and top with steak.

Nutrition Facts : Calories 459 g, Fat 14 g, Fiber 7 g, Protein 40 g

WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING



WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING image

Categories     Beef     Potato     Dinner

Yield 4 people

Number Of Ingredients 12

3/4 cup orange juice
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon golden raisins
1 pound peeled sweet potatoes, cut into 1-inch chunks
10 ounces well-trimmed lean beef sirloin or top round
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 tablespoons mango chutney
2 teaspoons olive oil, preferably extra-virgin
1 teaspoon fresh lemon juice
2 1/2 cups (packed) watercress
1/2 cup sliced red onion

Steps:

  • 1. In a small saucepan, whisk the orange juice and cornstarch until blended. Bring to a boil over medium-high heat, stirring constantly, until the mixture is smooth and thickened, 4 to 5 minutes. Pour the hot orange juice into a glass measuring cup, stir in the raisins, and refrigerate until chilled (put the mixture in the freezer, if desired, to speed up the process). 2. Place the sweet potatoes in a medium saucepan, add water to cover, and bring to a boil covered over high heat. Reduce the heat to medium-low and simmer until tender, about 12 minutes. Drain in a colander, return to the saucepan, and cover to keep warm. 3. Meanwhile, preheat the broiler. Rub the steak with 1/4 teaspoon of the salt and the red pepper flakes. Broil the steak 4 inches from the heat for 3 to 4 minutes per side for rare, or the desired doneness. Transfer the steak to a plate cover loosely with foil and let stand for 5 minutes before carving into thin slices. 4. Whisk the chilled, thickened orange juice with the chutney, olive oil, lemon juice, and the remaining 1/4 of the salt. 5. In a large salad bowl, place the watercress, onion, sweet potatoes, and steak slices. Pour the dressing over all and toss lightly to coat.

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