Succotash Salad with Grilled Sirloin
This summer salad features grilled sweet potatoes and sirloin steak served over sweet corn, cherry tomatoes, and lima beans, drizzled with a creamy lime dressing. Cumin, chili powder, and cumin add a lovely smoky spiciness. Sirloin steak is one of the leaner cuts of beef and a great source of protein, iron, and zinc. Sweet potatoes are highly nutritious. They are an excellent source of fiber, vitamin A & C, manganese, copper, and vitamin B6. They are also rich in antioxidants that help stave off heart disease and other chronic conditions. The tomatoes, lima beans, and corn in this recipe also offer an array of vitamins, minerals, and antioxidants.
Makes: 4 servings
Time to cook: 55 minutes
Ingredients
2 cups green beans, trimmed and cut into 1-inch pieces
2 ears corn, shucked
½ cup whole-milk plain Greek yogurt
3 tablespoons fresh lime juice
2 tablespoons minced red onion
2 tablespoons olive oil, divided
2 teaspoons honey
1 ½ teaspoons minced garlic
1 ¼ teaspoons ground pepper, divided
1 teaspoon salt, divided
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons garlic powder
1 pound sweet potatoes (2medium), peeled and cut into 1/4-inch planks
1 pound top sirloin steak, trimmed
1 cup halved cherry tomatoes
1 cup frozen lima beans, thawed
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Cooking Instructions
1. Bring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans; cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.
2. Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water; cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board; let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.
3. Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.
4. Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.
5. Heat grill pan over stove on high heat or on a charcoal or gas grill.
6. Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.
7. When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.
8. Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño; toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.
Nutrition per serving
430 calories; 14 grams fat; 4 grams saturated fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 33 grams protein; 750 milligrams sodium.
Recipe by Lauren Grant, Eatingwell.com
