Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Name: Sweet Potato Toast with Steak, Roasted Peppers and Arugula
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 toasts
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

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 6 toasts

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.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 6 toasts

Ingredients

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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

Preheat the oven to 450 degrees F.
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.
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.