Steak with fried sweet potato
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 495, total fat 26 G., saturated fats 9 G., proteins 28 G., carbohydrates 35 G., fiber 6 G., cholesterol 84 mg, sodium 897 mg, sugar 0 G.
Calories 495, total fat 26 G., saturated fats 9 G., proteins 28 G., carbohydrates 35 G., fiber 6 G., cholesterol 84 mg, sodium 897 mg, sugar 0 G.
A juicy sirloin steak cooked to medium rare is sliced thinly and served with roasted sweet potatoes, sweet peppers, and spicy jalapeños. A pleasant smoky flavor is added by rubbing smoked paprika on the steak before grilling. After removing the cooked meat from the pan, use the remaining juices to make a light sauce using the brine from the pickled jalapeños and butter. Drizzle the sauce over the steak and roasted sweet potatoes and enjoy a wonderful combination of sweet, spicy, and smoky flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless sirloin steak weighing 600g (approximately 4cm thick)
- 2 large sweet potatoes (about 800g), cut into 2.5cm pieces.
- 2 tsp light brown sugar
- 2 tsp smoked paprika
- 3 tbsp. l. olive oil
- 1-2 tbsp chopped pickled jalapeno peppers + 2 tbsp brine from jar
- 2 tablespoons unsalted butter, cut into pieces
- 1 small yellow bell pepper, chopped
- 1 bunch green onions, chopped
- 1 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F) and place the sliced sweet potato in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until tender when pierced with a fork, 10 minutes. Combine the sugar with 1 teaspoon each of paprika and salt and rub the mixture over the steak. Let sit for 5 minutes.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and cook until golden brown, about 3 minutes per side. Transfer the skillet to the oven and cook for another 7 minutes for medium-rare.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing. Return the pan to medium-high heat. Add the jalapeño brine and scrape up any browned bits from the bottom of the pan. Stir in the butter and set aside.
- Meanwhile, heat another large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, sweet potato, bell pepper, the remaining 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook, stirring, until the sweet potato is golden brown, about 5 minutes. Add the jalapeño, green onion, and parsley and cook for another 2 minutes. Serve with the steak and pan sauce.
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