Steak with roasted sweet potatoes and charred green onion relish

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 550 Calories/Serving

40 Minutes

Green onions are a workhorse in the Sun Basket kitchen, where we use them in dozens of dishes. We particularly like to cook them, either on the grill or in a frying pan, to give them a little color and bring out their natural sweetness. Here Chef Justine uses them in a relish seasoned with ginger and smoked paprika, that takes this weeknight steak and potatoes dinner to a whole new level.

Ingredients

  • 1 pound Garnet sweet potatoes
  • 4 green onions
  • 1 piece ginger
  • 1 teaspoon sherry vinegar
  • ½ teaspoon smoked paprika
  • 2 sirloin steaks
  • 1-2 shallots
  • 2 cloves garlic
  • 1 bunch escarole
  • 4 green onions
  • 1 piece ginger
  • 1 teaspoon sherry vinegar
  • ½ teaspoon smoked paprika
  • 2 sirloin steaks
  • 1-2 shallots
  • 2 cloves garlic
  • 1 bunch escarole
  • 1 pound Garnet sweet potatoes

Instructions

1

Prep and cook the sweet potatoes

  • Heat the oven to 400°F.
Cut the sweet potato into ½-inch-thick slices. On a sheet pan, toss the sweet potato slices with oil and season with salt and pepper. Roast in the hot oven until browned and just tender, 15 to 20 minutes. Toss halfway through the cooking time.
While the sweet potatoes cook, make the relish.

2

Make the relish

  • Trim the top and root end off the green onions.
  • Mince the ginger.
In a frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the green onions and cook, stirring occasionally, until charred and soft, 5 to 7 minutes. Transfer the green onions to a cutting board and chop. In a mixing bowl, combine the chopped green onions, ginger, vinegar, paprika, and 1 tablespoon oil. Season with salt and pepper.

3

Cook the steak

  • Season the steak with salt and pepper.
In the same pan, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook until well browned and slightly pink inside, 3 to 5 minutes on each side. Transfer the steaks to individual plates and let rest. While the steak cooks, prepare the escarole.

4

Cook the escarole

  • Peel and chop the shallots.
  • Chop the garlic.
  • Cut the escarole into 1-inch long pieces and rinse well.
In the same pan, warm 1 tablespoon oil until hot but not smoking. Add the shallots and garlic and cook, stirring occasionally, until caramelized and beginning to soften, 2 to 4 minutes. Add the escarole, season with salt and pepper, and cook, stirring occasionally, until the escarole has wilted and begun to brown, 2 to 4 minutes.

5

Serve

Top the steaks with the green onion relish. Serve with the escarole and sweet potatoes.

Nutrition per serving: Calories: 550, Protein: 40 g, Tota; Fat: 23 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 2 g, Saturated Fat: 4.5 g, Cholesterol: 90 mg, Carbohydrates: 48 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 690 mg

Similar Recipes

Baked paprika chicken with spinach, bacon and almond salad
Paleo, Gluten Free, Dairy Free
Asparagus and broccolini wild rice with lemon yogurt
Vegetarian, Gluten Free, Soy Free
Almond-stuffed bell peppers and baby kale salad
Paleo, Gluten Free, Vegetarian