A wholesome and satisfying plate featuring tender seared steak, a velvety baked sweet potato, and a refreshing salad full of textures β creamy avocado, crunchy walnuts, blueberries, and mixed greens tossed in a light vinaigrette.
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For the Steak
1 steak (ribeye, sirloin, or strip)
1 tbsp olive oil
Salt & black pepper
1 tsp garlic powder
Optional: small pat of butter for finishing
For the Baked Sweet Potato
1 medium sweet potato
Salt & pepper
Optional: butter or cinnamon
For the Salad
2 cups mixed greens
ΒΌ avocado, sliced
A handful of blueberries
A handful of walnuts
Thinly sliced red onion
Optional: small bits of goat cheese or feta
For the Dressing
1 tbsp olive oil
1 tsp lemon juice or vinegar
Β½ tsp honey
Salt & pepper
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- Bake the Sweet Potato
Preheat oven to 205Β°C (400Β°F).
Wash sweet potato, poke with a fork a few times.
Bake 45β55 minutes until soft and caramelized.
Slice open and season with salt, pepper (and optional butter).
- Cook the Steak
Pat steak dry and season generously with salt, pepper, and garlic powder.
Heat oil in a skillet over high heat.
Sear steak 2β4 minutes per side (depending on thickness) for medium-rare.
Add butter at the end and spoon over for extra flavor.
Rest 5 minutes before slicing.
- Make the Salad
Add greens, avocado, blueberries, walnuts, and red onion to a bowl.
Whisk together olive oil, lemon or vinegar, honey, salt, and pepper.
Drizzle dressing over salad and toss.
- Plate the Dish
Add sliced steak, baked sweet potato, and the beautiful blueberry-avocado salad to the plate. Enjoy warm!
Prep Time: 10 min
Cook Time: 45β50 min
Total Time: 55β60 min
Kcal: ~780 per serving
Servings: 1