Seared Flat Iron and Roasted Sweet Potatoes with toasted walnuts, blue cheese, arugula, and balsamic glaze
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 12 oz. Sweet Potatoes
- 2 Flat Iron Steaks
- 1 oz. Walnut Halves
- ⅔ fl. oz. Balsamic Glaze
- 2 oz. Baby Arugula
- 2 oz. Blue Cheese
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Slice sweet potato into ¾" thick wedges. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Toss sweet potatoes with ½ tsp. salt and 2 Tbsp. olive oil on prepared baking sheet. Spread into a single layer and roast on cut-side 20 minutes. Remove from oven, flip potatoes, and roast 15-20 more minutes, or until well-browned. Let sweet potatoes caramelize to maximize their sweetness.
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While potatoes roast, warm a medium non-stick pan over medium heat. Add walnuts to dry pan and toast, swirling pan occasionally, 2-4 minutes, or until nuts are aromatic and toasted. Remove to a plate and reserve pan (no need to wipe clean).
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After potatoes have cooked 15 minutes, heat pan used for walnuts over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steaks are browned and reach a minimum internal temperature of 145 degrees. Remove steaks from heat and let rest 5 minutes. Waiting to cook steaks ensures everything finishes at same time.
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Combine half the balsamic glaze (reserve remaining for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, arugula, walnuts, and blue cheese in a medium mixing bowl and toss together.
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Serve steak, salad, and sweet potatoes on a plate. Drizzle potatoes with remaining balsamic glaze.