Grilled Steak Salad with Roasted Vegetables

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Grilled Steak Salad with Roasted Vegetables
  • Cook Time
  • Prep Time
  • 4Servings


  • Cooking spray
  • 1 large sweet potato (about 1 lb.), peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1 pound flank steak,trimmed
  • 2 teaspoons chili powder
  • 1 tablespoon red wine vinegar
  • 3/4 large head romaine, chopped
  • 1 cucumber, halved lengthwise and sliced
  • 1/2 medium red onion, thinly sliced


Preheat the oven to 425 degrees . Coat a large, rimmed baking sheet with cooking spray.

In a medium bowl, toss the sweet potatoes and carrots with 2 tsp. oil; season with salt and pepper. Arrange the vegetables in a single layer on the baking sheet. Roast, turning halfway through, until browned and tender, about 15 minutes.

Meanwhile, heat a grill pan or large, heavy skillet over medium-high. Rub the steak all over with the chili powder; season with salt. Cook the steak until browned, 5 to 6 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest 5 to 10 minutes.

In a large bowl, whisk the vinegar and the remaining 2 tbsp. plus 1 tsp. oil; season. Toss with the roasted vegetables, the romaine, cucumber and onion. Divide the salad among plates. Thinly slice the steak against the grain and arrange on top of the salad.