Fall Steak Salad with Sweet Potatoes and Chimichurri
Fall Steak Salad with Sweet Potatoes and Chimichurri Meal Prep Recipe
This Fall Steak Salad with Sweet Potatoes and Chimichurri is a hearty and vibrant option for meal prep, perfect for busy weeks ahead. With a few time-saving tips and batch cooking strategies, you can whip up this delicious meal in no time!
Ingredients:
- Sweet Potatoes: Peel and cube them ahead of time. They can be roasted in batches.
- Steak: Use sirloin for a blend of tenderness and affordability.
- Chimichurri: This zesty sauce can be made in advance and stored in the fridge.
- Arugula: Pre-washed arugula saves you prep time.
- Seasonings: Salt, pepper, olive oil, chili powder, cumin, lemon juice, and red wine vinegar for dressing and marinating.
Meal Prep Tips:
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Pre-Prep Ingredients:
- Sweet Potatoes: Roast a large batch of sweet potatoes at the start of the week and store them in an airtight container. They can last about 4 days in the fridge.
- Chimichurri Sauce: Make a double batch of chimichurri and store it in a glass jar. It keeps well for up to a week.
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Cook the Steak in Batches:
- Season multiple steaks at once and cook to desired doneness. Cut into bite-sized pieces and store in an airtight container. These will be good for 4 days.
- Reheat steak gently in a skillet over medium heat to avoid overcooking.
- Use Separate Containers:
- Store roasted sweet potatoes and steak in one container, arugula in another, and chimichurri in a small jar. This keeps everything fresh and allows for easy assembly.
- Keep the dressing separate until you’re ready to eat to maintain the arugula’s crispness.
Serving Instructions:
- When ready to enjoy, either serve the salad cold or let the steak and sweet potatoes sit out for about 30 minutes to reach room temperature.
- If you prefer warm, simply heat the steak and sweet potatoes in a skillet for about 5 minutes before assembling your salads.
- Toss arugula with the dressing before topping with steak, sweet potatoes, and chimichurri.
Storage Instructions:
- Refrigerate: The assembled salad with dressing will last about 2 days. For the best flavor and texture, store each component separately.
- Meal Prep Life: This meal can stay fresh up to 4 days when components are stored separately.
Variations:
- Swap out sweet potatoes for butternut squash for a different flavor.
- Adjust the protein: use chicken or salmon, or try other steak cuts like flank or skirt.
- Change up the greens: spinach or kale work well. If using kale, massage it for a softer texture.
With these tips, your Fall Steak Salad with Sweet Potatoes and Chimichurri will be a delightful meal prep option that saves time and enhances your weeknight dinners!