Steak with Sweet Potato Hash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 495 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 84 milligrams
- Sodium
- 897 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 6 grams
- Protein
- 28 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 large sweet potatoes (about 1 3/4 pounds), cut into 1-inch chunks
2 teaspoons packed light brown sugar
2 teaspoons smoked paprika
Kosher salt
1 1 1/4-pound boneless sirloin steak (about 1 1/2 inches thick)
3 tablespoons extra-virgin olive oil
1 to 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine from the can
2 tablespoons unsalted butter, cut into pieces
1 small yellow bell pepper, chopped
1 bunch scallions, chopped
1 tablespoon chopped fresh parsley
Directions
- Preheat the oven to 400 degrees F. Put the sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until fork-tender, 10 minutes. Combine the sugar and 1 teaspoon each paprika and salt; rub on the steak. Let sit 5 minutes.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and sear until browned, about 3 minutes per side. Transfer the skillet to the oven; cook 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes before slicing. Return the skillet to medium-high heat. Add the jalapeno brine and scrape up any browned bits. Stir in the butter; set aside.
- Meanwhile, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, the sweet potatoes, bell pepper, the remaining 1 teaspoon smoked paprika and 1/2 teaspoon salt. Cook, stirring, until the sweet potatoes are browned, about 5 minutes. Add the jalapenos, scallions and parsley and cook 2 more minutes. Serve with the steak and reserved pan sauce.