Seared Steaks & Spicy Peppers with Yuzu & Miso-Dressed Sweet Potatoes
Great for Grilling

Seared Steaks & Spicy Peppers

with Yuzu & Miso-Dressed Sweet Potatoes

50 MIN
2 Servings
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From the Test Kitchen

This steak dish is elevated by a few easy Asian-inspired twists. Yuzu juice (from a unique sour citrus fruit) and miso paste combine to dress our sweet potatoes, while crisp sweet peppers get a boost from spicy sambal oelek and citrusy ponzu.
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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Seared Steaks & Spicy Peppers with Yuzu & Miso-Dressed Sweet Potatoes
Title

Seared Steaks & Spicy Peppers

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. 

Wash and dry the fresh produce. 

Peel and large dice the sweet potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. 

In a large bowl, whisk together the mayonnaise, yuzu juice, miso paste, and sliced white bottoms of the scallions. 

STOVE: Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers intact. 

2 Cook & dress the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Drain thoroughly and immediately transfer to the bowl of dressing. Stir to coat; season with salt and pepper to taste. 

Cook & dress the sweet potatoes:
Cook the steaks:
3 Cook the steaks:

STOVE: Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.


4 Cook the peppers:

STOVE: Add the sliced peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Add the ponzu sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until coated.  
GRILL: Place the cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the seasoned peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer to a cutting board; thinly slice lengthwise. Place in a bowl; add the ponzu sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. 

Cook the peppers:
Slice the steaks & serve your dish:
5 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked peppers and dressed sweet potatoes on the side. Top the steaks with the soy glaze. Garnish with the sliced green tops of the scallions. Enjoy! 

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