Ingredient:
1 1/2 lb hanger steak
1 tbsp coarse ground black pepper
1 tsp kosher salt
2 tbsp olive oil
2 large sweet potatoes
2 tbsp olive oil
Salt and pepper
1/2 cup sour cream
1 ripe avocado
1 lime, juice only
Fresh chives, for garnish
Method:
Preheat oven to 400°F.
Scrub potatoes well and slice into wedges; toss with olive oil, salt and pepper to coat. Spread in an even layer on a baking sheet and bake at 400°F for 25 to 30 minutes, flipping once halfway through, until wedges are slightly crispy on the exterior and tender in the center.
While sweet potatoes are roasting, rub steak well with coarse black pepper and salt to season.
In an oven-safe skillet over medium-high heat, add olive oil. Sear steak on all sides for 90 seconds.
Transfer skillet to oven and roast steak until it hits an internal temperature of at least 135°F, about 8 to 10 minutes depending on thickness. Remove steak to a cutting board and allow to rest for 5 minutes before slicing into coins.
Meanwhile, pulse together sour cream, avocado and lime juice in a small food processor.
Drizzle sweet potato wedges with avocado crema and serve alongside slices of hanger steak.
1 1/2 lb hanger steak
1 tbsp coarse ground black pepper
1 tsp kosher salt
2 tbsp olive oil
2 large sweet potatoes
2 tbsp olive oil
Salt and pepper
1/2 cup sour cream
1 ripe avocado
1 lime, juice only
Fresh chives, for garnish
Method:
Preheat oven to 400°F.
Scrub potatoes well and slice into wedges; toss with olive oil, salt and pepper to coat. Spread in an even layer on a baking sheet and bake at 400°F for 25 to 30 minutes, flipping once halfway through, until wedges are slightly crispy on the exterior and tender in the center.
While sweet potatoes are roasting, rub steak well with coarse black pepper and salt to season.
In an oven-safe skillet over medium-high heat, add olive oil. Sear steak on all sides for 90 seconds.
Transfer skillet to oven and roast steak until it hits an internal temperature of at least 135°F, about 8 to 10 minutes depending on thickness. Remove steak to a cutting board and allow to rest for 5 minutes before slicing into coins.
Meanwhile, pulse together sour cream, avocado and lime juice in a small food processor.
Drizzle sweet potato wedges with avocado crema and serve alongside slices of hanger steak.
