Sometimes life calls for simple comfort like steak and potatoes — and a hefty pile of greens, of course.
We love this recipe from blogger, Danielle Walker, who learned how to thrive through an autoimmune disease diagnosis by cleaning up her diet. We first featured this irresistible recipe from Walker’s clean comfort food cookbook, Eat What You Love when it launched in 2019. The cookbook is a follow up to her NYT bestseller, Against All Grain and has become a modern classi loaded with grain, gluten and dairy-free recipes.
This dish is simple enough to make often and perfectly balanced to keep us feeling full and nourished. It’s not often that we stumble upon recipes that are as adaptive as this one. Make this cozy meal tonight…
STEAK SALAD WITH ROASTED SWEET POTATOES + CARAMELIZED ONIONS
Serves 4 to 6
8 Tbsp avocado oil
1 red onion, halved and thinly sliced into half-moons
1 sweet potato, scrubbed and cut into 11⁄2-inch dice
2 tsp balsamic vinegar
Fine sea salt and freshly ground black pepper
1 Tbsp ghee
2 pounds flank steak, cut into 2 or 3 pieces
2 Tbsp red wine vinegar
1 tsp Dijon mustard
10 cups baby arugula
1 pint grape tomatoes, a mix of red and yellow, halved
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion and sauté until soft, about 7 minutes. Add the sweet potato and balsamic vinegar and sauté for 10 minutes, until the sweet potatoes are crisp-tender. Season with salt and pepper to taste, then transfer the mixture to a plate to cool.
Wipe the pan clean, return it to medium-high heat, and add the ghee. Season the steaks generously with salt and pepper, add them to the pan, and cook for 5 minutes per side, until a thermometer inserted into the thickest part of each steak reads 140°F for medium-rare. Transfer the steaks to a cutting board and let them rest for 5 minutes.
In a large bowl, whisk together the remaining 6 tablespoons oil, the vinegar, mustard, 1⁄4 teaspoon salt, and a pinch of pepper. Add the arugula and tomatoes to the bowl and toss gently to combine.
Thinly slice the steaks diagonally against the grain. Divide the salad mixture among plates and top each with some of the caramelized onion and sweet potato mixture and a few slices of steak. Serve immediately.