Steak and Sweet Potato Fries Salad
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 1 bag Alexia Foods Sweet Potato Fries
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • Kosher salt and black pepper, to taste
  • 1 8-10 ounces ribeye steak
  • 6 cups romaine lettuce, washed and chopped
  • 2 Persian cucumbers, sliced
  • 2 cup cherry tomatoes, halved
  • 2 green onions, sliced thin

Harissa Dressing


  • 1/2 cup Greek yogurt
  • 1/4 cup harissa paste
  • 1 garlic clove, minced
  • Juice of half a lemon
  • 2 tablespoon maple syrup (add more if it’s too acidic)
  • 2 tablespoon olive oil


  • Step 1

    Preheat the oven to 425°F. Place frozen sweet potato french fries on a baking sheet and bake according to package instructions until crispy, about 20-25 minutes.

  • Step 2

    Heat a large skillet over medium-high heat. Season steak with salt and pepper. Cook steak to desired doneness, about 4 minutes per side for medium-rare, about 135-140°F. Let rest for 5 minutes before slicing.

  • Step 3

    In a small bowl add yogurt, harissa paste, garlic, lemon juice, maple syrup, olive oil and mix until combined. Taste and add a little salt if needed or more maple syrup if it’s too acidic.

  • Step 4

    In a large bowl, mix together romaine lettuce, cherry tomatoes, cucumber, green onion, and avocado.

  • Step 5

    Add the cooked french fries to the bowl of vegetables.

  • Step 6

    Slice the rested steak into thin strips and add to the bowl.

  • Step 7

    Drizzle harissa dressing over the steak and fries salad. Toss everything together to evenly distribute the dressing. Serve immediately.