Pittsburgh-Style Steak Salad

Step 1

Preheat the oven to 425˚ F. Add the sweet potatoes to a parchment-lined sheet pan and toss with about 2 tbsp olive oil, salt, pepper, chili powder, cayenne pepper and garlic powder. Place potatoes in the oven and roast for about 30 minutes total, flipping halfway through, until tender and browned.

Step 2

Meanwhile, season your steak with salt and pepper and heat a large cast iron skillet over medium high heat. Add about 1 tbsp of olive oil and when it starts to shimmer, add steak. Cook for about 4 minutes per side for medium rare, then cover and let rest at least 10 minutes.

Step 3

While the steak rests, make the dressing. Add all of the ingredients to a high-speed blender and process until smooth. Thin the dressing with water, as needed until you reach the desired consistency.

Step 4

Once the steak has rested, cut it across the grain and set aside.

Step 5

To assemble the platter add romaine to the bottom of a large platter and top with tomatoes, corn, cucumber, avocado, hearts of palm and red onion.

Step 6

Add the sweet potatoes fries and steak to the platter, then drizzle with the prepared dressing and serve.