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Steak and roasted sweet potato with scallion-ginger relish
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Steak and roasted sweet potato with scallion-ginger relish

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

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 bag serves 2 (2 bags serves 4)
  • 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

Chef's Tip

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.

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the sweet potato fries

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. While the sweet potato roasts, prepare the scallion-ginger relish.

2

Make the scallion-ginger relish

  • Trim the root ends from the scallions.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the scallions and cook, stirring occasionally, until lightly charred and softened, 5 to 7 minutes. Transfer to a cutting board to cool slightly, then coarsely chop. Do not clean the pan.
In a medium bowl, stir together the scallions, ginger, vinegar, paprika, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

3

Prep and cook the beef

  • Pat the beef dry with a paper towel; season generously with salt and pepper.
In the same pan used for the scallions, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the beef and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Do not clean the pan.
While the beef cooks and rests, prepare the kale.

4

Cook the kale

  • Peel and finely chop enough shallots to measure ½ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the beef, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shallots and garlic and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the shallots start to soften, 2 to 3 minutes. Stir in the kale, season with salt and pepper, and cook until just wilted, 1 to 2 minutes.

5

Serve

Transfer the beef to individual plates and top with the scallion-ginger relish. Serve with the kale and sweet potato fries.