Arugula, Sweet Potato, and Spiced Steak Salad

1. 1

   Heat broiler and line a rimmed baking sheet with nonstick foil.

2. 2

   Season the steak with the cumin and 1/2 teaspoon each salt and pepper and broil to desired doneness, 7 to 8 minutes per side for medium-rare.

3. 3

   Transfer to a cutting board and let rest for at least 5 minutes before slicing.

4. 4

   Meanwhile, place the oil and 3/4 cup water in a large nonstick skillet and bring to a simmer.

5. 5

   Add the sweet potatoes, toss to coat, cover and cook, stirring twice, for 4 minutes.

6. 6

   Remove the cover and cook until golden brown and just barely tender, about 5 minutes.

7. 7

   Add the garlic to the pan and cook, tossing, for 1 minute; remove from the heat.

8. 8

   Grate the zest of 1 lime over the potatoes, then squeeze the juice over the mixture.

9. 9

   Sprinkle with the parsley, scallions, and 1/4 teaspoon each salt and pepper; toss to coat.

10. 10

    In a large bowl, toss together the arugula, cilantro (if using), then the sweet potatoes and sliced steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.