Name: Steak with Ginger Butter Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 sweet potatoes (about 1 1/2 pounds); 3 tablespoons vegetable oil; 4 ounces shishito peppers; Kosher salt and freshly ground pepper; 1 tablespoon low-sodium soy sauce; 2 teaspoons rice vinegar; 2 boneless center-cut top sirloin steaks (1 inch thick; about 1 1/2 pounds); 4 tablespoons unsalted butter, sliced; 4 teaspoons minced fresh ginger; Toasted sesame seeds, for topping

Directions

Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.