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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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!