Sweet Potato Fry Steak Salad with Blue Cheese Butter

Ingredients

sweet potatoescut into matchsticks

1 small-medium

extra virgin olive oil

1 1/3 tbsp

chipotle chili powder

1/3 tsp

kosher salt

to taste

black pepperfresh

to taste

ribeye steak

Pescatariansalmon fillet skin-onsear skin-side down first

1/3 (8-10 oz)2 2/3 oz

romaine lettuceshredded

2 cup

cherry tomatoeshalved

2/3 cup

avocadosliced

1

salted butterroom temperature

Pescatarianolive oil

1 1/3 tbsp1 1/3 tbsp

gorgonzola or blue cheesecrumbled

Dairy-freenutritional yeastmix with squeeze of lemon

1 oz1 tbsp

fresh basilchopped

2/3 tbsp

balsamic vinegar

2/3 tbsp

honey

Pescatarianmaple syrup

2/3 tsp2/3 tsp

Dijon mustard

1/3 tsp

shallotfinely diced

1/3 small

fresh thymechopped

2/3 tbsp

red pepper flakes

to taste

Method

1. 01Preheat oven to 425°F.
2. 02Toss sweet potatoes with 3 tbsp olive oil, chipotle chili powder, salt, and pepper. Spread on a baking sheet in an even layer.
3. 03Bake 15-20 minutes, flip, then bake 15-20 minutes more until crisp outside and tender inside.35 min
4. 04Combine balsamic vinegar, honey, Dijon mustard, shallot, thyme, salt, pepper, and red pepper flakes in a jar. Shake to combine and taste for seasoning.
5. 05Remove steak from fridge 30 minutes before cooking.30 min
6. 06Preheat grill or grill pan to high heat.
7. 07Rub steak with 1 tbsp olive oil and season generously with salt and pepper.
8. 08Sear steak 5-8 minutes per side for medium-rare, or to desired doneness.
9. 09Remove steak and rest 5-10 minutes.7 min
10. 10Combine butter, blue cheese, and basil in a bowl.
11. 11Spread blue cheese butter over steak, then slice against the grain.
12. 12Toss romaine, tomatoes, avocado, and vinaigrette together.
13. 13Top salad with fries and steak. Serve immediately.