Name: Steak with Sweet Potato Salad and Chile-Lime Dressing
Total time: 30 min
Ingredients: 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces; 1/2 cup olive oil; Salt and pepper; 1 (1 1/2-pound) flank steak, trimmed; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro; 1 tablespoon honey; 1 1/2 teaspoons minced canned chipotle chile in adobo sauce; 1/2 teaspoon ground cumin; 6 ounces (6 cups) baby arugula

Why This Recipe Works

Cutting sweet potatoes into small pieces means they cook quickly and evenly in the microwave. Flank steak delivers big beefy flavor without a hefty price tag.

Instructions

Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are tender, about 6 minutes, stirring halfway through microwaving.

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

Meanwhile, whisk lime juice, cilantro, honey, chipotle, cumin, remaining 6 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add arugula and potatoes and toss to combine. Slice steak against grain on slight bias into 1/4-inch-thick slices. Divide salad evenly among plates and top with sliced steak. Serve.