What’s cooking at Blue Skye Mercantile? Steak, sweet potato, and goat cheese salad! I’ll admit, the ingredients of this salad weren’t something I thought would work together initially. But they sooooo do. This salad is a real treat. Stop into Blue Skye Mercantile and we’ll hook you up with the Inglehoffer mustard, Shallot Garlic Olive Oil and the 18-Year Aged Balsamic Vinegar, which are one of our our top selling olive oils and balsamic vinegars because of their versatility. They should really be in everyone’s pantry if they aren’t already!
Steak, Sweet Potato and Goat Cheese Salad
1-1/2 lbs Flank Steak
2 sweet potatoes, peeled and cut into ¼-inch rounds
7 tbsp Shallot Garlic
Olive Oil, divided
1-½ tsp kosher salt, divided
5 cups mixed baby greens
¾ cup thinly sliced red onion
¾ cup goat cheese, crumbled
2-1/2 tbsp 18-Year Aged Balsamic Vinegar
1 tbsp Inglehoffer Sweet Hot Mustard
Preheat oven to 425 degrees. Place sweet potato slices on an aluminum foil-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp each salt and pepper. Toss to coat. Spread potatoes into single layer. Bake for 12-15 minutes or until lightly browned.
Meanwhile, brush steak with 1 tbsp olive oil and rub with 1 tsp salt and ¾ tsp pepper. Let stand for 10 minutes. Heat a grill pan to medium-high heat. Brush 1 tbsp of the oil on the pan. Cook steak 5-6 minutes each side for medium-rare or to desired degree of doneness. Let steak rest for 10 minutes. Slice steak across the grain into thin slices.
Divide baby greens, red onion, goat cheese, potatoes and steak over 4 plates. Whisk together vinegar, mustard, and remaining oil and salt, drizzle over salad.
Yield: 4 servings
Originally Published November 5, 2019