Steak with Sweet Potato Hash
Try this Steak with Sweet Potato Hash recipe
Try this Steak with Sweet Potato Hash recipe
- kosher salt
- 1 tablespoon chopped fresh parsley
- 2 teaspoons smoked paprika
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions chopped
- 2 teaspoons packed light brown sugar
- 2 large sweet potatoes (about 1 3/4 pounds), cut into 1-i
- 1 1 1/4-pound boneless sirloin steak (about 1 1/2
- 1 tablespoons chopped pickled jalapenos plus 2 tablespoons brine from the can
- 2 tablespoons unsalted butter cut into pieces
- 1 small yellow bell pepper chopped
- Carbohydrate 5.46415409112003 g
- Cholesterol 15.265 mg
- Fat 16.1443992608117 g
- Fiber 1.10883433524738 g
- Protein 0.897343208910375 g
- Saturated Fat 5.08618434856607 g
- Serving Size 1 1 serving (77g)
- Sodium 42.5510561979078 mg
- Sugar 4.35531975587265 g
- Trans Fat 0.782316272637181 g
- Calories 164 calories
Step-by-step
- 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.
Steak with Sweet Potato Hash: A Weeknight Winner
As a busy professional, finding time to cook a delicious and healthy meal can feel like a Herculean task. But trust me, this Steak with Sweet Potato Hash recipe is a game-changer. It's quick, flavorful, and surprisingly satisfying, making it the perfect weeknight dinner solution. The beauty lies in its simplicity. No complicated techniques, just fresh ingredients coming together to create a symphony of taste. The sweet potatoes offer a delightful sweetness that perfectly balances the savory steak, and the vibrant bell pepper and scallions add a touch of freshness and crunch.
I often find myself juggling work deadlines, client meetings, and the occasional social event. Finding time for elaborate meal prep is simply not an option most nights. That's where recipes like this shine. The preparation time is minimal, and the cooking time is even faster. This is crucial for me because I value my evenings – and I don't want to spend hours slaving over a hot stove. With this recipe, I can whip up a gourmet-quality dinner in under 30 minutes, leaving me ample time for relaxation or catching up on my favorite shows.
The key to this dish is the balance of flavors. The slightly sweet potatoes are a perfect foil for the savory steak, while the smoky paprika adds a depth that elevates the entire dish to another level. I love using a good quality sirloin steak; it's lean, flavorful, and cooks beautifully in a cast-iron skillet. The sear gives the steak a delicious crust, locking in the juices and resulting in a perfectly tender interior. The pan sauce, made with the jalapeno brine and butter, is pure magic. It captures all those delicious browned bits from the steak and creates a rich, flavorful sauce that elevates every bite.
Don’t be intimidated by the ingredient list; most of them are pantry staples or readily available at your local grocery store. I often buy sweet potatoes in bulk and store them in a cool, dark place for easy access. Similarly, I always keep smoked paprika and other spices on hand. It makes cooking so much simpler when you have the basics readily available.
The recipe itself is wonderfully adaptable. Feel free to experiment with different vegetables—perhaps adding some mushrooms or zucchini for extra flavor and texture. You can also adjust the spice level according to your preference. If you prefer a milder dish, simply reduce the amount of jalapeno. The beauty of this recipe is its flexibility; you can tailor it to your own taste preferences and dietary needs.
After a long day, the last thing I want is a complicated cooking process. This recipe is a lifesaver. It's quick, easy, delicious, and allows me to enjoy a healthy, well-deserved meal without sacrificing my precious free time. The satisfying flavor and minimal effort make it a staple in my weeknight dinner rotation. Give it a try, and I guarantee it will become one of your favorites too.
Serving Suggestions: Serve this dish with a side salad for a complete and balanced meal. A simple green salad with a light vinaigrette complements the richness of the steak and sweet potato hash perfectly. You can also serve it with some crusty bread to soak up the delicious pan sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in a skillet or microwave before serving.
