AuthorMelanie HansonCategoryDrinkDifficultyIntermediateUrna nec est ultricies faucibus. Maecenas quis mi vitae magna pharetra varius. Etiam tellus nulla, fermentum sed lectus in, sollicitudin blandit enim. Phasellus at eros non sapien aliquet volutpat. In viverra odio aliquam, dictum tortor. Commodo turpis, uisque fermentum.
Preheat your oven to 425. Line a baking sheet with parchment paper.
Place the sweet potato wedges in a large bowl and toss them with the oil, paprika and sea salt. 3.Sprinkle over the tapioca starch and toss once more. Pour them out onto the prepared baking sheet and place them in the oven. Bake for 45 minutes, turning halfway.
Whisk together the olive oil, balsamic vinegar, honey and Dijon mustard in a large bowl. Add the pepper, cucumber, radishes, blueberries and any other vegetables you like. Lay the salad greens on top and set aside. (Don't mix the salad yet!)
Once the sweet potatoes have been in the oven for 30 minutes heat a large, heavy-bottomed skillet over medium-high heat - do not use a non-stick pan or you won't get a nice dark crust on your steak. Remove the steaks from the marinade and scrape off the excess marinade. Pour the marinade into a small skillet and set it aside.
Once the heavy-bottomed skillet is hot add the oil and let it heat it just until it is shimmering. Add the steaks and cook for 4 minutes per side for medium-rare or 6 minutes per side for rare. (See notes!) Remove the steaks from the pan and let them rest for several minutes.
While the steaks are resting, bring the reserved marinade to a boil and let it boil for 30 seconds.
Servings 0
- Amount Per Serving
- Calories 675Calories from Fat 145
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Trans Fat 9g
- Cholesterol 205mg69%
- Sodium 460mg20%
- Total Carbohydrate 19g7%
- Sugars 5g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 425. Line a baking sheet with parchment paper.
Place the sweet potato wedges in a large bowl and toss them with the oil, paprika and sea salt. 3.Sprinkle over the tapioca starch and toss once more. Pour them out onto the prepared baking sheet and place them in the oven. Bake for 45 minutes, turning halfway.
Whisk together the olive oil, balsamic vinegar, honey and Dijon mustard in a large bowl. Add the pepper, cucumber, radishes, blueberries and any other vegetables you like. Lay the salad greens on top and set aside. (Don't mix the salad yet!)
Once the sweet potatoes have been in the oven for 30 minutes heat a large, heavy-bottomed skillet over medium-high heat - do not use a non-stick pan or you won't get a nice dark crust on your steak. Remove the steaks from the marinade and scrape off the excess marinade. Pour the marinade into a small skillet and set it aside.
Once the heavy-bottomed skillet is hot add the oil and let it heat it just until it is shimmering. Add the steaks and cook for 4 minutes per side for medium-rare or 6 minutes per side for rare. (See notes!) Remove the steaks from the pan and let them rest for several minutes.
While the steaks are resting, bring the reserved marinade to a boil and let it boil for 30 seconds.