Seared Steak with Crunchy Sweet Potato Fries and Spinach Salad

Seared Steak with Crunchy Sweet Potato Fries and Spinach Salad

• 1 lb sweet potatoes, cut into 1/2” thick spears

• 1 Tbs. cornstarch

• 2 Tbs. olive oil

• Salt

• 2 tsp. whole grain mustard

• 1 tsp. honey

• 1 shallot minced

• 1/4 cup red wine vinegar

• 1/3 cup olive oil

• freshly cracked pepper

• 1 lb boneless rib eye

• 4 cups of fresh spinach

Preheat oven to 425°F.

In a large bowl toss the sweet potatoes with the cornstarch making sure the cornstarch lightly dusts each spear. Drizzle with olive oil and big pinch of salt.

Lay the sweet potato spears in an even layer on the prepared baking sheet. Bake sweet potatos for 20 minutes then flip and continue baking for another 10 to 15 or until the spears are golden brown.

While the sweet potatoes bake make the dressing by whisking together the mustard, honey, shallot, red wine vinegar, and salt and pepper. Whisk in the olive oil to make an emulsion. Lightly dress the spinach and set aside (if you aren’t eating for more than 10 minutes wait to dress the spinach)

Warm a cast iron pan over medium high heat. Place the steak in the pan and cook over high for 3 minutes. Flip the steak then place in the oven for 3 minutes for medium rare. Remove the steak and let rest.

Assemble the dish by slicing the steak against the grain and serving with a handful of sweet potatoes and some dressed spinach.

Makes 2 to 3 servings.