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Recipe Card
ingredients
- 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
ingredients
- 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
Method
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.