Steak and roasted sweet potato with scallion-ginger relish
Gluten-Free, Dairy-Free, Soy-Free, Paleo
35 – 45 Minutes
This is not your typical steak n’ potatoes. We’ve raised these steaks with paleo sweet potato fries, a charred-scallion relish, and quick-cooked kale.
In your bag
- 1 sweet potato
- 3 scallions
- 1-inch piece fresh ginger
- 1 teaspoon sherry vinegar
- ½ teaspoon sweet smoked paprika
- Beef options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about 12 ounces)
- 2 filet mignons (about 5 ounces each)
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- ½ pound baby kale
Size matters! When roasting the sweet potatoes, use a sheet pan large enough to spread the wedges in a single layer to help ensure they cook evenly (we recommend one about 17 by 12 inches). Use a stainless-steel pan if you have one; darker metal will brown the potatoes faster, so give them an extra stir or two while they roast.
Calories: 680, Protein: 41g (82% DV), Fiber: 7g (28% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 3g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 220mg (9% DV), Carbohydrates: 23g (8% DV), Total Sugars: 4g, Added Sugar: 0g (0% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.