Steak Salad with Sweet Potatoes, Feta, and Cranberries

Recipe by: Regina Zona

“From, this is a really good salad to use with left over filet mignon.”



  • 2 teaspoons canola oil, or other oil with a high smoke point
  • 10 ounces skirt steak
  • Kosher salt and fresh ground black pepper to taste
  • 1 medium sweet potato, peeled, diced and roasted
  • 12 ounces baby spinach
  • 1 small shallot, sliced thin
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pistachios
  • 1/4 cup dried cranberries


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon finely chopped fresh rosemary
  • Kosher salt and fresh ground black pepper to taste


  1. Heat the oil in a cast iron skillet over medium-high heat, swirling the oil to coat the bottom. Season the skirt steak on both sides with salt and pepper then place it in the skillet. If the steak is too long for the pan cut it in half and cook in batches. Cook the steak for 2-3 minutes depending on it’s thickness, then flip it over and cook another 2-3 minutes. Let the steak rest for 5 minutes before cutting it into slices (cut against the grain).
  2. While the steak rests, whisk all of the ingredients for the vinaigrette together in a small jar or bowl.
  3. In a serving bowl top the baby spinach with the roasted sweet potato, sliced steak, shallot, feta, pistachios and dried cranberries. Serve the salad topped with the vinaigrette or on the side.