20 minutes prep • 40 minutes cook • Gluten-free • Low FODMAP • Serves 6 • Serve this simple yet rich and flavorful salad any night of the week. It’s beautiful and hearty enough to hit the spot all the way around the table. The gorgonzola (or blue cheese) compound butter is simply delicious with the steak.

Ingredients

3 small-medium sweet potatoes, cut into matchsticks (1/2 sweet potato is a low FODMAP serving)

4 tablespoons extra virgin olive oil

1 teaspoon chipotle chili powder (or regular chili powder will also work)

Kosher salt and fresh ground black pepper

1 1/2 pound flank steak or chateaubriand

6 cups shredded romaine lettuce

2 cups cherry tomatoes, halved

1/2 avocado, chopped

4 tablespoons salted butter, at room temperature

3-4 ounces gorgonzola or blue cheese, crumbles

2 tablespoons chopped fresh basil

Dijon Balsamic Vinaigrette

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoon maple syrup

1 teaspoon Dijon mustard

1 spring onion (green part only) or about 4 green onions (green part only) finely chopped

1 - 2 tablespoons fresh thyme, chopped

Kosher salt, fresh ground black pepper, and red pepper flakes to taste

Directions

To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes in a large mixing bowl and toss with 3 tablespoons olive oil, the chipotle chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer on a large rimmed baking sheet. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more until tender and a bit crisp.

To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake or whisk until combined. Taste and adjust the salt, pepper, and red pepper flakes.

For the compound butter, combine the butter, gorgonzola, or blue cheese crumbles, and basil in a small bowl.

To make the steak. Remove the steaks from the fridge 15 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Rub the steak with 1 tablespoon olive oil and season generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side. Remove the steak and spread the butter over the steak while it’s still hot from the grill, then let it rest for 5 - 10 minutes. Slice against the grain.

For the salad, combine the romaine, tomatoes, avocado, and dressing in a large salad bowl. Toss to combine.

Plate the salad and top with sweet potato fries and steak.

Eat and enjoy every bite because you can!

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