Grilled Onion, Beef, and Sweet Potato Salad
Grilled Onion, Beef, and Sweet Potato Salad is a gluten free and dairy free side dish. One portion of this dish contains roughly 28g of protein, 10g of fat, and a total of 328 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up orange juice, stone-ground mustard, coriander seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
To prepare salad, combine coriander, 1 teaspoon pepper, thyme, and 1/8 teaspoon salt; rub over both sides of steak.
Sprinkle onion slices with 1/8 teaspoon pepper and 1/8 teaspoon salt; spray with cooking spray. Thread onion slices onto skewers or arrange in grilling basket.
Place the skewers or grilling basket on a grill rack coated with cooking spray; grill onions 5 minutes on each side or until tender.
Remove from skewers or basket; place in a large bowl.
Lightly coat sweet potato with cooking spray.
Place on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned. Cool slightly; slice potatoes into 1/4-inch strips.
Add to onion; toss to combine.
To prepare dressing, combine the orange juice and next 6 ingredients (orange juice through 1/4 teaspoon salt), stirring with a whisk.
Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
Place steak on a cutting board; let rest 5 minutes.
Cut steak diagonally across grain into thin slices.
Place arugula in a large bowl; drizzle with 1/4 cup dressing, tossing gently to coat.
Place 1 cup arugula mixture on each of 4 plates; top each serving with 1 cup onion mixture. Arrange 3 ounces steak over each serving; drizzle each serving with 1 tablespoon dressing.