Seared Steaks with Sweet Potato Fries & Salad

Seared Steaks

with Sweet Potato Fries & Salad

35 MIN
2 Servings
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From the Test Kitchen

In this dish, rich steaks are lightly basted with a vibrant pan sauce of capers and ghee. Roasted sweet potatoes and a simple side salad balance out this classic meal.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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ingredients
Seared Steaks with Sweet Potato Fries & Salad
Title
  • 2 Steaks
  • 1 lb Sweet Potatoes
  • 1 head Butter Lettuce
  • 2 Tbsps Ghee
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
  • ½ lb Cocktail Tomatoes
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, finely chop the capers. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Place in a bowl and top with the vinegar; season with salt and pepper. Stir to coat.

Start the steaks:
3 Start the steaks:

While the sweet potatoes continue to roast, 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, 6 to 8 minutes, or until lightly browned.

Make the pan sauce & finish the steaks:
4 Make the pan sauce & finish the steaks:

Add the ghee and chopped capers to the pan. Cook, frequently spooning the sauce over the steaks, 2 to 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the steaks to a cutting board and let rest at least 5 minutes. Transfer the pan sauce to a bowl.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the steaks rest, in a large bowl, combine the lettuce and seasoned tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted sweet potatoes and salad on the side. Top the steaks with the pan sauce. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, finely chop the capers. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Place in a bowl and top with the vinegar; season with salt and pepper. Stir to coat.

Prepare the remaining ingredients:
Start the steaks:
3 Start the steaks:

While the sweet potatoes continue to roast, 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, 6 to 8 minutes, or until lightly browned.

4 Make the pan sauce & finish the steaks:

Add the ghee and chopped capers to the pan. Cook, frequently spooning the sauce over the steaks, 2 to 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the steaks to a cutting board and let rest at least 5 minutes. Transfer the pan sauce to a bowl.

Make the pan sauce & finish the steaks:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the steaks rest, in a large bowl, combine the lettuce and seasoned tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted sweet potatoes and salad on the side. Top the steaks with the pan sauce. Enjoy! 

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