Grilled Onion, Beef, And Sweet Potato Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This warm main-course salad is best served with bread to mop up delicious dressing. Grill the onion slices on skewers or in a grill basket so they won't fall apart when turned. If the sweet potatoes aren't tender by the time they've browned on the grill, microwave them at HIGH for 20-second intervals until they're done. You can also broil them in the oven on a broiler pan coated with cooking spray.

Ingredients

• 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 (about 1 pound), peeled and cut lengthwise into 1/2-inch-thick slices
• 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
• 4 cups trimmed arugula or baby spinach

Directions

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 and 1/8 teaspoon salt; spray with cooking spray.
4. Thread onion slices onto skewers or grilling basket on grill rack coated with cooking spray, and grill onions 5 minutes on each side or until tender.
5. Remove from skewers or basket; place in a large bowl.
6. Lightly coat sweet potato with cooking spray; grill 5 minutes on each side or until lightly browned.
7. Cool slightly; cut potato into 1/4-inch strips.
8. Add to onion; toss to combine.
9. To prepare dressing, combine orange juice and next 6 ingredients, stirring with a whisk.
10. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree on doneness.
11. Place steak on a cutting board; let rest 5 minutes.
12. Cut steak diagonally across the grain into thin slices.
13. Place arugula in a large bowl; drizzle with 1/4 cup dressing, tossing gently to coat.
14. Place 1 cup arugula mixture on each of 4 plates; top each serving with 1 cup onion mixture.
15. Arrange 3 ounces steak over each serving; drizzle each serving with 1 tablespoon dressing.
16. Serve immediately.

Yield: 4 servings