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4 from 1 vote

Grilled Steak and Sweet Potato Salad

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Steak and Sweet Potato Salad
Servings: 4
Calories: 692kcal


  • 2 large sweet potato
  • 1 tablespoon olive oil
  • 2 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground
  • 2 large egg
  • 1 tablespoon vinegar, rice
  • 1 stalk green onion
  • 1 medium apple
  • 2 tablespoon mayonnaise, light
  • 1/8 cup Greek yogurt, plain
  • 2 pound beef flank steak, lean
  • 2 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/4 cup chimichurri sauce

Serve With

  • 4 wedge (approx 1/16 of melon) watermelon


  • Preheat oven to 400°F.
  • For the sweet potato salad: Peel and cut potatoes into large pieces. Toss in a bowl with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake on large baking sheet for 18-20 minutes or until just tender. Meanwhile, hard boil the eggs.
  • Place potatoes back into a large bowl and drizzle with vinegar. Allow to cool completely. Chop eggs, green onion and apple. Add to bowl along with mayo and yogurt; blend well. Refrigerate until ready to serve.
  • Preheat grill. Place steak in a glass container. In a separate dish, mix together the remaining 1 1/2 teaspoon salt and 1/4 teaspoon pepper, paprika, brown sugar and chili powder. Press seasonings into steak and allow to rest for 20 minutes at room temperature.
  • Place steak on grill and cook for 8-10 minutes per side or until desired doneness.
  • Top steak with chimichurri sauce (if desired) and serve with potato salad and watermelon on the side.


Calories: 692kcal | Carbohydrates: 47g | Protein: 55g | Fat: 33g | Sodium: 1421mg | Fiber: 5g | Sugar: 27g