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Seared Steaks
with Sweet Potato Fries & Salad
Whole30®
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Time35 min
-
Servings2
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NutritionEst. 670 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bring you another month of delicious, Whole30® Approved recipes. 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.
fresh
ingredients
Title
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2 Steaks
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1 lb Sweet Potatoes
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1 head Butter Lettuce
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2 Tbsps Ghee
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1 Tbsp Capers
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1 Tbsp Apple Cider Vinegar
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½ lb Cocktail Tomatoes
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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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