Steaks & Smoky Sweet Potato Wedges

with Lemon Aioli

35 MIN

4 Servings

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From the Test Kitchen

Classic steakhouse fare is punched up with an easy aioli—simply garlic and lemon juice stirred into creamy mayonnaise—which we’re serving as a dipper for our steaks, roasted broccoli, and spiced sweet potato wedges.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

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1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare & roast the broccoli:

While the sweet potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steaks:

While the broccoli roasts, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board. Let rest at least 5 minutes.

4 Make the lemon aioli & serve your dish:

While the steaks cook, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Serve the sliced steaks, roasted sweet potatoes, and finished broccoli with the lemon aioli on the side. Enjoy!