Spice-Rubbed Steak With Roasted Sweet Potato Wedges
 
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the Potatoes
  • 1 medium, rounded sweet potato (about ¾ lb), scrubbed and cut into 8 wedges
  • 2 tsp olive oil
  • ⅛ tsp ground cinnamon
  • sea salt
  • freshly ground black pepper
  • For the Steaks
  • ¼ tsp ground chile powder
  • ¼ tsp ground cumin
  • ⅛ tsp smoked paprika
  • 1 10-oz top sirloin steak, about 1-1/4-inch thick
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
Instructions
  1. For the Potatoes
  2. Preheat the oven the 400° F.
  3. Place the potato wedges in a bowl and drizzle with olive oil. Season with cinnamon, salt, and pepper and toss well to coat.
  4. Place a wire rack in a shallow baking pan (line the pan first with parchment paper or foil, if desired). Spread the potato wedges skin-side down on the rack.
  5. Roast until tender and browned, 25-30 minutes. Sprinkle with a little more salt before serving.
  6. For the Steaks
  7. Combine the chile powder, cumin, and paprika in a small bowl. Trim any side fat from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes.
  8. Heat a heavy skillet (preferably cast-iron) over medium-high heat and brush with oil.
  9. Season the steaks with salt and pepper and sear until lightly charred, 5-6 minutes per side for medium-rare, or until desired degree of doneness. Remove to a cutting board and let rest 3 minutes.
  10. To serve, cut the steaks across the grain into thin strips. Divide between 2 plates and serve potato wedges alongside.
Recipe by Finesse Corner at https://finessecorner.com/spice-rubbed-steak-with-roasted-sweet-potato-wedges/