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Unlike yesterday’s scones, this loaded Sweet Potato Fry Steak Salad with Blue Cheese Butter is anything but dainty. Grilled or pan-seared steak, topped with blue cheese butter, oven-baked sweet potato fries, fresh romaine lettuce, cherry tomatoes, avocado, and tossed together with a simple balsamic vinaigrette. This salad is simple to toss together, colorful, super flavorful, filling, and healthy too. Enjoy this for dinner and save the leftovers for lunch the next day. You’ll have a hard time finding a salad more delicious than this grilled steak salad with sweet potato fries. It’s the perfect dinner to serve any night of the week…all summer long!
I’m going to be honest here, I don’t cook a lot of steak, but when I do, I sure do try to make it GOOD.
Good…like it is here in this salad. Oh, how I love this salad. It’s a fork and knife kind of salad, and most definitely not boring.
The inspiration here is simple. This is the salad my mom and I would order on summer nights when out to dinner at a place called the Moosehead Saloon in Westlake, Ohio. They’d do the salad up right, with grilled steak and hand-cut sweet potato fries. The steak was good, but for me, it was all about the fries.
But then I’m a girl who really loves her sweet potato fries. Especially when paired with steak. Something about the combination of savory, salty, juicy steak with fries that were crisp on the outside, soft and sweet on the inside, had us girls coming back whenever we could convince my dad to go.
And adding blue cheese (butter) to the mix? Wow, just mouthwatering, roll your eyes back delicious.
Give yourself a little time. I know we all love a quick recipe, but the fries take time in oven, so plan ahead. Plus…fries are quite simply the best thing ever to be put on top of a salad. Dramatic, but true.
I like to cut my fries super thin and skinny, then toss them with a mix of chili powder and plenty of flaky sea salt. Roast them in the oven until crisp on the outside, but still soft in the center. Fair warning, these fries are addicting. You might just double the recipe…some for the top of the salad and some to snack on later.
So don’t let a little time in the oven stop you from making this salad. Even though it’s going to take you longer than twenty minutes, it’s all very easy, and so simple to put together.
While the fries are in the oven, work on the remainder of the salad. For the vinaigrette, a simple balsamic vinaigrette is just perfect. It’s tangy, yet balanced with a touch of honey and fresh thyme from the garden (just loving my garden herbs). Simply mix everything for the vinaigrette in a glass jar and shake to combine. Easy.
Tip: save your glass jam jars and use them to hold salad dressings and sauces.
For the steak, I used a ribeye. And while I think it’s the perfect cut for this salad, you can use whatever cut of steak you and your family enjoy most. A flank steak is always nice for grilling, and pretty affordable too.
Season the steak simply with olive oil, salt, and pepper, then toss it on the grill. We like our steaks medium-rare, but cook to your personal desired doneness. Whenever you’re cooking any kind of red meat, it’s key to let the meat rest at least five to ten minutes before slicing. Allowing the meat to rest, seals in the delicious juices. It’s also important to note that while the meat is resting, it will continue to cook as it sits. Just something to note and keep in mind as you prepare the steak and plan for the perfect “doneness” level.
Tip: the cooking times for steak listed within this recipe from Food Network are really helpful.
Yes. You need this.
I know some of you will say you probably won’t like the blue cheese, but you guys, please, try it. This butter is delicious and the best thing you can smear over your grilled steak. It adds yet another layer of deliciousness. I promise.
You’ll want to spread the butter over the steak just after grilling, then slice the steak against the grain.
Of course, if you just cannot do blue cheese, swap the blue cheese for grated parmesan. Or make a garlic butter with one or two cloves of grated garlic. Either will be delicious too!
By the time the fries are done cooking, the rest of the salad should be pretty much prepped and ready to serve. Toss the greens, tomatoes, and avocado with the dressing. Add the fries and steak. Top with additional blue cheese.
Basic? Traditional? Boring? NOPE, this salad is none of those.
The fries make it, the blue cheese butter seals the deal, and the steak just makes it perfect for summertime. Looking forward to making this over the weekend for Father’s Day. It’s going to make for the perfect dinner salad with a double side of fries plus grilled corn too. Yum!
Looking for other summer salads? Here are a few of my go-to’s.Â
Corn, Tomato, and Avocado Pasta Salad
Greek Watermelon Feta Salad with Basil Vinaigrette
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Lastly, if you make this sweet potato fry steak salad with blue cheese butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was by far my favorite dinner of the summer. It is the perfect salad! We forgot to get the blue cheese, so I made the compound butter with parmesan and added a pressed garlic clove with the basil….oh my gosh, SO SO SO good. I had a some extra butter leftover and I used it on grilled corn the next night and on toasted sourdough this morning, again SO good!! Cannot wait to make it again, thank you Tieghan!
Thank you Madeleine!! I am so glad this recipe turned out so well for you!! xTieghan
I had a hard time putting the hot sweet potatoes and steak on top of my salad but the results were amazing. Great recipe. My family loved it!
Thank you Debbe! I am really happy to hear that! xTieghan
This was amazing and the perfect summer dinner! Don’t skip the blue cheese butter, it makes it!!
Thank you Sandi! That is so amazing to hear! xTieghan
This was so yummy! My family would starve if not for you Teighan, I must make at least 3 recipes a week from you!!!
Many are repeats for us, and I try at lease one new recipe a week.
Haha wow that is so amazing! I am so glad you and your family have been loving my recipes, Bernadette! I hope you all continue to! xTieghan
How do you keep the grill pan from smoking? Every time I use it, it smokes up the whole kitchen. Can’t wait to try the recipe!
Hi Lauren,
My only recommendation would be is to open a window! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was sooooo good! That blue cheese butter is amazing!! This is definitely going into the regular rotation!
Thank you so much Missy! xTieghan
I made this tonight and it was so delicious. I grilled some filets and sliced them thin. Also added some crispy caramelized sweet onion. My son loved the vinaigrette and it’s rare that I get a compliment from my 17 year-old teenager! Your recipes are amazing, delicious, and beautiful. I’ve never been disappointed!
That is so amazing! Thank you for trying this one, Stacey! I hope you continue to love this and others of mine! xTieghan
This salad ranks amongst the top 3 that I have ever made and eaten!! Not only was it super simple to make, but it tasted better than any salad you could order at a restaurant! This will be on repeat ALL summer long!!!
Love to hear that!! Thank you so much for trying this one, Abigail! xTieghan
Made this for dinner tonight. The dressing is to die for! Thanks, Tieghan!
Thank you Lauren! xTieghan
Made this tonight and it was DELICIOUS! I used flank steak. The flavors go so well together. Perfect summer dinner.
Thank you so much Lauren! xTieghan
Looks amazing! Looks like your sweet potatoes are on the baking sheet without parchment, don’t they stick?
I have so much trouble with that, even when I feel like I’ve used plenty of oil. Just wondering if you have any tips for this. Thanks so much! Can’t wait to try this salad.
Hi Kim,
I just use olive oil and never have any issues with the fries sticking. It is key to not overcrowd your pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night…it was amazing! I used flank steak and also added Maui Sweet Onion slices to the salad. Delish!!! Everyone, including a picky 5 year old loved it!
Thank you so much Rochelle!! I am really glad you enjoyed this so much! xTieghan
I’m excited to try this! And we love Moosehead!
Thank you so much Bethany!! I hope you love this one! xTieghan
If someone doesn’t want to use the blue cheese, because of lactose intolerance, you can suggest goat or sheep blue cheese – it’s amazing!
Thank you so much Cathy!! xTieghan
This looks so delish. I can’t wait to try it!
Love your recipes!
Thank you so much Johanna!! I hope you love this! xTieghan