One fantastic on-plan condiment that adds unique and delicious flavor to meals is mustard. A little bit goes a long way, the the spectrum of mustard flavor profiles is vast. From mustard seed to ground, grainy to Dijon, spicy brown to yellow; the list goes on and with it, your creativity in the kitchen.
This week’s recipe is perfect for company, and is quick to prepare. A nice time saver it to begin baking the sweet potatoes early, letting them rest at room temperature and finishing them in the pan right before serving. For the green beans and compound butter, try preparing them ahead, and popping them in the oven as your guests are arriving! It will fill your home with a delicious aroma, and will allow you to serve a perfectly fresh meal.
If you are not a fan of the sweetness that typically comes from a sweet potato dish, you’ll definitely want to give this recipe a try! Use the pan drippings from the mustard rub on the steak to flavor the top of the potato to make a savory, on-plan potato dish. You just might be swayed to love them.
Healthy Steak and Potatoes Ingredients
- 1 small sweet potato, scrubbed
- 1/2 teaspoon Morton® Lite Salt, divided
- Freshly ground pepper, to taste
- 8 ounces sirloin steak (1/2 inch thick)
- 1 tablespoon spicy mustard
- 1 teaspoon herbes de Provence
- 1 tablespoon butter, softened
- 1 tablespoon fresh chives, minced
Preheat oven to 375 degrees F.
Pierce the potato a few times with a fork, then lightly coat with olive oil and rub with half of salt and pepper. Place on a small baking sheet and bake until soft when gently squeezed, about 45 minutes.
While potato is baking, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak. Let sit for 15 minutes at room temperature.
Heat a large cast-iron skillet over medium-high heat. Coat with oil and add the steak. Sear on one side until browned, about 5 minutes. Turn and brown the other side, about 5 more minutes for medium-rare. Transfer the steak to a cutting board, season with half of salt and pepper. Let rest at least 5 minutes.
Mix the butter with the chives and season with remaining salt, if desired.
Return the skillet to medium-high heat. Cut the potato in half and add, skin-side down, to the hot skillet, rotating the pan to coat with juices. Cook until the flesh is lightly browned and caramelized and potato is warmed through, about 3 minutes.
Thinly slice the steak on the bias. Serve with the sweet potatoes and chive butter, and you have a delicious and healthy steak and potatoes dinner!
Makes 2 servings
If your guests are starved while you’re preparing, try this tahini-free Roasted Red Pepper Hummus as a great tide-over.