Grilled Onion, Beef, and Sweet Potato Salad

Ingredients

• 4 cups baby spinach trimmed
• 1.1 teaspoons pepper black divided freshly ground
• 1 teaspoon coriander seeds crushed
• 1 tablespoon olive oil extravirgin
• 1 pound flank steak trimmed
• 1 tablespoon parsley fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 2 teaspoons soy sauce low-sodium
• 0.3 cup orange juice fresh
• 0.3 teaspoon salt 
• 0.3 teaspoon salt divided
• 0.3 cup shallots finely chopped
• 1 teaspoon dijon mustard stone-ground
• 1 pound sweet potatoes and into peeled ()
• 2 large onion white cut into (1/2-inch-thick) slices

Equipment

• bowl
• whisk
• grill
• skewers
• cutting board

Directions

1. To prepare salad, combine coriander, 1 teaspoon pepper, thyme, and 1/8 teaspoon salt; rub over both sides of steak.
2. Prepare grill.
3. Sprinkle onion slices with 1/8 teaspoon pepper and 1/8 teaspoon salt; spray with cooking spray. Thread onion slices onto skewers or arrange in grilling basket.
4. Place the skewers or grilling basket on a grill rack coated with cooking spray; grill onions 5 minutes on each side or until tender.
5. Remove from skewers or basket; place in a large bowl.
6. Lightly coat sweet potato with cooking spray.
7. Place on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned. Cool slightly; slice potatoes into 1/4-inch strips.
8. Add to onion; toss to combine.
9. To prepare dressing, combine the orange juice and next 6 ingredients (orange juice through 1/4 teaspoon salt), stirring with a whisk.
10. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
11. Place steak on a cutting board; let rest 5 minutes.
12. Cut steak diagonally across grain into thin slices.
13. Place arugula in a large bowl; drizzle with 1/4 cup dressing, tossing gently to coat.
14. Place 1 cup arugula mixture on each of 4 plates; top each serving with 1 cup onion mixture. Arrange 3 ounces steak over each serving; drizzle each serving with 1 tablespoon dressing.
15. Serve immediately.