Steak with Beer Sauce and Sweet Potatoes

Total Time:
40 min
10 min
30 min

4 servings

  • 2 medium sweet potatoes, cut into 1/2-inch-thick wedges
  • 1 red onion, cut in half through the root end (do not peel)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 boneless beef sirloin steaks (about 6 ounces each)
  • 1 cup lager-style beer
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley
  • Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.

  • Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.

  • Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.

  • Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.

  • Photograph by Ryan Dausch

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