Today I'd like to take a brief moment to announce the receipt of recent accolades; the Hubs has officially earned the title of His Excellency, Master of Outdoor Cooking (his certificate is in the mail). This is a Highly Coveted Award that's given out at random and without much forethought only to the Truly Deserving. In honor of this prestigious award (which sadly does not come with a monetary prize or a trip to Disney) we decided to do some grilling. The Hubs, still basking in the glow of his award, out did himself; as you can see from the photo (which the Hubs took) those steaks were perfectly cooked. (The vegetable salad was pretty good too, if I do say so myself). But don't despair, should you not have received your grilling certificate yet, or if it's bad weather out, this recipe works just as well if you cook the steak in the oven.
Steak and Sweet Potato Salad
2 6 oz. fillet steaks (I used sirloin fillets)
2 medium-sized sweet potatoes
2 cups fresh green beans
1/2 medium yellow onion
2 cloves garlic
1 tbsp olive oil
For the Dressing:
1 tsp olive oil
2 tsp white balsamic vinegar
1 tsp whole grain mustard
1/2 tsp capers
3 good sized drops of honey
pinch of salt & black pepper
Preheat the oven to 400 degrees. Season the steak on both sides with salt and pepper and allow it to sit out to come to room temperature. If you are cooking the steak on the grill, had it off to the grill operator and move on to the salad. If you aren't using the grill, start with the sweet potatoes and when they have about 10 more minutes to go, take the steak out of the fridge, season it with salt and pepper, coat it lightly with olive oil, and let it come to room temperature. (Letting meat reach room temperature means that it will cook more quickly and more evenly.)
When you are ready to cook the steak, turn the oven up to 500 degrees and get a large oven-proof skillet really hot over high heat and then drop the steaks into the pan. Sear the steak on the first side for 30 seconds without moving it. Flip the steak and sear the other side for another 30 seconds, then put the skillet directly into the oven. Cook the steak for 2 minutes and flip it, cooking the second side for another 2 minutes. Remove the steak from the oven and let it rest for about 10 minutes. Cooking the steak 2 minutes per side will give you a medium-rare steak, for a steak that's medium, add a minute of cooking time to each side.
Peel the sweet potatoes and cut them into match sticks that are approximately 1/2 inch wide. Put them onto a cookie sheet that is covered with tin foil and toss the sweet potatoes in a little salt and olive oil (just to keep them from sticking to the tin foil). Bake the sweet potatoes in the oven for 30 - 40 minutes, turning them once after 15 minutes, until they are soft.
While the potatoes are baking, dice the onion and saute them in 1 tbsp of olive oil over medium heat until they've begun to soften, about 5 minutes. As the onions cook, mince the garlic and cut the green beans into bite-sized pieces. After the onions have had 5 minutes, add the garlic for 30 seconds, stirring it around to combine and then add the green beans. Saute the onions and green beans for 10 minutes, or until the green beans are tender (but still retain some of their crunch).
As the green beans and onions are cooking mix together the dressing by putting all of the ingredients into a small spill-proof jar and shaking to combine. When the sweet potatoes and green beans are done, add the sweet potatoes to the pan with the beans and pour the dressing over the vegetables. Allow the vegetables to cook for another minute or two to boil off the excess dressing. Serve with the vegetables over the meat. I had some Gorgonzola so I put a few small pieces of the cheese on top of the steak and under the vegetables. Bon Appetit!