Höstsallad med steak och sötpotatis

👩‍🍳 Gör så här

1. 1
   To make the chimichurri, add all of the ingredients to a small mixing bowl and stir to evenly combine. Set aside until ready to use.
2. 2
   Heat a 12-inch cast iron skillet over medium heat. Spray the pan with the olive oil spray. Add the sweet potatoes and season with ½ teaspoon salt and the pepper. Cook, stirring frequently, until the sweet potatoes are brown and are tender, about 15-18 minutes. If the pan starts to look too dry, add more spray as necessary. Use a spatula to remove the sweet potatoes to a plate.
3. 3
   In the meantime, add the steak to a bowl and add the olive oil, chili powder, cumin, and 1 teaspoon salt. Stir to combine and set aside.
4. 4
   Turn the skillet up to high, add the seasoned steak and spread into an even layer. Let cook, undisturbed, for 2 minutes, until a nice crust has formed on one side of the steak. Continue to cook the steak on all sides until medium rare, an additional 2-4 minutes. Remove the pan from heat and add the sweet potatoes back to the pan. Stir to combine.
5. 5
   Add the arugula to a mixing bowl and toss with the olive oil, lemon juice, and salt. Add the arugula to bowls and top with the steak, sweet potatoes, and chimichurri.