Categories: Meals

Ingredients

• 2 medium sweet potatoes, cut into 1/2-inch thick wedges
• 1 red onion, cut in half through the root end
• 3 tbsp. olive oil
• Kosher salt and black pepper
• 4 boneless beef sirloin steaks
• 1 cup lager-style beer
• 1 tbsp. whole-grain Dijon
• 2 tsp apple cider vinegar
• 2 tsp honey
• 1 tbsp. unsalted butter
• 2 tbsp. chopped fresh parsley

Directions

1. Preheat the oven to 450. Toss the sweet potatoes, red onion, 1 tbsp. olive oil, salt and pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25-30 minutes.

2. Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tbsp. olive oil. Add the steaks and cook until browned, 3-4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.

3. Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1-2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with salt. Remove from the heat and stir in the butter until melted.

4. Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.

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