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Grilled Onion, Beef, and Sweet Potato Salad

Source of Recipe


Cooking Light-4/03






List of Ingredients



• Salad:
  
• 1 teaspoon coriander seeds, crushed
  
• 1 1/8 teaspoons freshly ground black pepper, divided
  
• 1 teaspoon chopped fresh thyme
  
• 1/4 teaspoon salt, divided
  
• 1 (1 pound) flank steak, trimmed
  
• 2 large white onions, cut into (1/2-inch-thick) slices
  
• cooking spray
  
• 2 large sweet potatoes, peeled and cut horizonally into (1/2-inch-thick)slices (about 1 pound)
  
• Dressing:
  
• 1/3 cup fresh orange juice
  
• 1/4 cup finely chopped shallots
  
• 1 tablespoon chopped fresh parsley
  
• 1 tablespoon extra-virgin olive oil
  
• 2 teaspoons low-sodium soy sauce
  
• 1 teaspoon stone-ground mustard
  
• 1/4 teaspoon salt
  
• remaining ingredients:
  
• 4 cups trimmed arugula or baby spinach
  






Instructions



1. To prepare salad, combine coriander, 1 teaspoon pepper, thyme, and 1/8 teaspoon salt; rub over both sides of steak.
   
   
2. Prepare grill.
   
   
3. Sprinkle onion slices with 1/8 teaspoon pepper amd 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.
   
   
4. Lightly coat sweet potatoes 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 pnions; toss to combine.
   
   
5. To prepare dressing, combine the orange juice and next 6 ingredients (orange juice through 1/4 teaspoon salt), stirring with a whisk.
   
   
6. 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.
   
   
7. 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. Serve immediately.
   
   
8. Serves 4. 390 cal, 13.1g fat, 28.3g pro, 40.4g carb, 6.6g fiber, 59mg chol, 3.9mg iron, 498mg sod, 107mg calc.
   
   






Final Comments


Notes: Grill the onion slices on skewers or in a grill basket so they won't fall apart when turned. If the sweet potatoes are not tender by the time they.ve browned on the grill, microwave them on high for 20-second intervals until done.

Serving Ideas: Serve with bread to mop up the delicious dressing.