Description

This Sweet Potato Fry Steak Salad with Blue Cheese Butter combines crispy roasted sweet potato fries, juicy grilled steak topped with a rich blue cheese butter, and a fresh, vibrant salad tossed in a tangy balsamic vinaigrette. Perfect for a hearty yet balanced meal, this recipe offers a delightful mix of textures and flavors, from smoky chipotle to creamy avocado and fragrant fresh herbs.

Ingredients

Sweet Potato Fries

3 small-medium sweet potatoes, cut into matchsticks
4 tablespoons extra virgin olive oil (divided)
1 teaspoon chipotle chili powder
Kosher salt and fresh black pepper, to taste

Steak

1 (8-10 ounce) ribeye steak or 1 1/2 pound flank steak
1 tablespoon extra virgin olive oil
Kosher salt and black pepper, to season

Salad

6 cups shredded romaine lettuce
2 cups cherry tomatoes, halved
1 avocado, sliced

Blue Cheese Butter

4 tablespoons salted butter, at room temperature
3-4 ounces gorgonzola or blue cheese, crumbled
2 tablespoons chopped fresh basil

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small shallot, finely diced
2 tablespoons fresh chopped thyme
Kosher salt, black pepper, and red pepper flakes, to taste

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Instructions

Prepare the Sweet Potato Fries: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sweet potato matchsticks with 3 tablespoons of olive oil, chipotle chili powder, and a generous pinch of kosher salt and black pepper. Spread them in an even layer to ensure crispness. Bake for 15-20 minutes, then flip all fries and bake for another 15-20 minutes until tender and crispy.
Make the Vinaigrette: In a glass jar or bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, Dijon mustard, finely diced shallot, fresh chopped thyme, salt, black pepper, and red pepper flakes. Shake or whisk well until fully emulsified. Adjust seasoning as desired.
Cook the Steak: Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Heat a grill or grill pan over high heat. Rub the steak with 1 tablespoon olive oil and season generously with kosher salt and black pepper. Grill the steak for approximately 5-8 minutes per side for medium-rare, or to your preferred doneness. Remove from the grill and let rest for 5-10 minutes to allow juices to redistribute.
Make the Blue Cheese Butter: In a small bowl, mix together the softened salted butter, crumbled blue cheese, and chopped fresh basil until well combined. Spread this butter mixture generously over the warm steak just before slicing.
Assemble the Salad: In a large bowl, combine the shredded romaine lettuce, halved cherry tomatoes, sliced avocado, and the prepared vinaigrette. Toss gently to coat all ingredients evenly.
Serve: Plate the tossed salad and top with the roasted sweet potato fries and slices of blue cheese butter-topped steak. Serve immediately to enjoy the contrasting temperatures and textures.

Notes

For crispier sweet potato fries, make sure they are spread out and not overcrowded on the baking sheet.
Adjust chipotle chili powder according to your preferred spice level for the fries.
Use room temperature butter for easier mixing with the blue cheese and basil.
Letting the steak rest after grilling ensures juicier slices.
This salad is best served immediately to enjoy the texture contrast between warm fries and fresh greens.