Steak Salad With Yams & Pecans Recipe

Delicious skirt steak paired with sweet yams and crunchy pecans for a warm, delicious meal.

Serves:
4
Allergen Information
Allergen Information
Product contains:
  • Nuts

Ingredients:

  • Fresh Express Fancy Greens
  • 1 pound skirt steak, cut into 4 pieces and pat dry
  • 1 large garnet yam, peeled and cut into 1” cubes
  • 1 small red onion, peeled and cut into 8 wedges
  • 3 sage leaves, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 1 pinch of cayenne pepper
  • 2 Tablespoons brown sugar
  • 1 Tablespoons extra virgin olive oil
  • 1/4 cup toasted and chopped pecans
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly cracked black pepper

Instructions:

  • Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat. Allow meat to rest at least 30 minutes at room temperature before cooking.
  • Preheat oven to 400 degrees.
  • On a rimmed baking sheet, toss yams, onion and sage with 1 Tbsp oil and season with 1/2 tsp salt, 1/8 tsp pepper, cinnamon, cayenne pepper and brown sugar.
  • Roast until tender and browned, about 20 minutes, tossing once.
  • While potatoes are roasting, season steak with remaining salt and pepper and set aside until the fire or pan is hot. Cook steak 3 to 5 minutes per side for medium-rare (internal temperature should be at least 145 degrees F). Transfer steaks to a cutting board and let rest.
  • When the yams are done, gently toss together the Fresh Express Fancy Greens, yams and onions with the dressing. Portion onto 4 plates.
  • Thinly slice steak against the grain and serve on top of salad and garnish each salad with pecans.

Dressing Ingredients:

  • 3 Tablespoons cider vinegar
  • 1/4 cup reduced-fat sour cream
  • 3 teaspoons honey
  • 1 Tablespoon poppy seeds
  • 2 Tablespoons chopped flat leaf parsley

Dressing Instructions:

  • In a serving bowl, whisk together vinegar, sour cream, honey, poppy seeds and chopped parsley.
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