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  • 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges

  2. 1 large red onion, cut into 1/2-inch wedges

  3. 4 teaspoons extra-virgin olive oil

  4. Coarse salt and ground pepper

  5. 2 teaspoons red-wine vinegar

  6. 1 teaspoon Dijon mustard

  7. 1 tablespoon minced shallot

  8. 1 teaspoon vegetable oil

  9. 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces

  10. 2 cups packed parsley leaves (from 1 bunch)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. Refrigerate 2 cups sweet potatoes for Friday.

  2. Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot. Season dressing with salt and pepper.

  3. In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In two batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.

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