Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 toasts
  • Nutrition Info
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Ingredients

2 medium sweet potatoes (about 1 pound total)

1 tablespoon extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground black pepper 

3 ounces deli-sliced roasted red bell peppers, drained (about 1/3 cup)

4 ounces cooked sirloin or skirt steak, thinly sliced 

1/3 cup arugula or watercress

Hot sauce, for serving

Directions

  1. Preheat the oven to 450 degrees F.
  2. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates. 
  3. Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

Cook’s Note

You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.