Print

Sweet Potato Fry Steak Salad with Blue Cheese Butter Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sweet Potato Fry Steak Salad with Blue Cheese Butter is a hearty yet fresh meal featuring juicy steak, crispy sweet potato fries, crisp vegetables, and a rich, creamy blue cheese butter. It’s a satisfying restaurant-quality salad that’s perfect for lunch or dinner.

Ingredients

  • 1 pound steak (sirloin, ribeye, or New York strip)
  • 2 medium sweet potatoes, cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup crumbled blue cheese
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the sweet potato fries with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  3. Spread the fries in a single layer and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
  4. Meanwhile, combine the softened butter, crumbled blue cheese, parsley, and lemon juice in a small bowl until smooth.
  5. Season the steak generously with salt and black pepper.
  6. Heat a heavy skillet or grill pan over medium-high heat and cook the steak for about 4–5 minutes per side for medium-rare, or to your preferred doneness.
  7. Let the steak rest for at least 5 minutes before slicing it against the grain.
  8. Arrange the salad greens, cherry tomatoes, cucumber, red onion, avocado, and sweet potato fries on a large platter or individual plates.
  9. Top with the sliced steak and add a dollop of the blue cheese butter while the steak is warm so it melts over the meat.
  10. Serve immediately, tossing the salad if desired.

Notes

  • Substitute grilled chicken for the steak for a lighter variation.
  • Use feta, goat cheese, or herb butter instead of blue cheese if preferred.
  • Add roasted corn, grilled asparagus, toasted pecans, or walnuts for extra flavor and texture.
  • A drizzle of balsamic glaze or a light vinaigrette pairs well with the salad.
  • Store the steak, fries, salad, and blue cheese butter separately for up to 3 days.
  • Reheat the steak and fries before assembling the salad for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-fry-steak-salad-with-blue-cheese-butter-recipe/