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Grilled-steak salad

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Recipe Ingredients

  • 4 medium sweet potatoes
  • (1kg to 1,5kg), scrubbed and cut into 4cm slices
  • 700g cherry tomatoes
  • 3 tbsp lower-sodium soya sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple or golden syrup freshly ground black pepper and salt
  • 1 (450g) beef flank steak
  • 600g chopped cos lettuce

Recipe Directions

  1. Prepare an outdoor grill for grilling on medium-high. In a large microwave- safe bowl, combine sweet potatoes and ½ cup water. Cover with cling wrap and pierce. Microwave on high for 10 to 12 minutes or until tender. Drain.
  2. Meanwhile, fold a 75cm by 30cm sheet of heavy-duty foil in half, crosswise. Place the tomatoes on double thickness of foil; bring long sides of foil up and fold several times to seal well. Fold over ends of foil to seal in juices.
  3. To make dressing, whisk soya sauce, vinegar, syrup and ⅛ teaspoon freshly ground black pepper in a small bowl.
  4. Sprinkle ¼ teaspoon each salt and pepper over steak. Place on hot grill grate with tomato parcel and sweet potatoes. Grill steak and tomatoes on a medium to high heat for 10 minutes for medium-rare steak, turning steak over once. Grill sweet potatoes for 5 minutes, turning over once.
  5. Toss one-third of dressing with lettuce. Divide lettuce among plates. Top with steak, tomatoes, sweet potatoes and remaining dressing.

EACH SERVING About 1 650kJ, 30g protein, 51g carbohydrate, 8g total fat (3g saturated), 11g fibre, 65mg cholesterol, 950mg sodium.

Each Serving:


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