with toasted walnuts, blue cheese, arugula, and balsamic glaze
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Let's put a little twist on steak frites, shall we? Tender flat iron steak is among the most flavorful cuts of beef, so we treat it simply and let the ingredients speak for themselves. It's served next to roasted wedges of sweet potato and a fresh arugula salad with blue cheese and toasted walnuts. Sweet and bracing balsamic glaze is the coup de grace of a meal that's effortlessly elegant and beguilingly simple.
Slice sweet potato into ¾" thick wedges. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Sweet Potatoes
Toss sweet potatoes with ½ tsp. salt and 2 Tbsp. olive oil on prepared baking sheet. Spread into a single layer and roast on cut-side 20 minutes. Remove from oven, flip potatoes, and roast 15-20 more minutes, or until well-browned. Let sweet potatoes caramelize to maximize their sweetness.
Toast the Walnuts
While potatoes roast, warm a medium non-stick pan over medium heat. Add walnuts to dry pan and toast, swirling pan occasionally, 2-4 minutes, or until nuts are aromatic and toasted. Remove to a plate and reserve pan (no need to wipe clean).
Cook the Steaks
After potatoes have cooked 15 minutes, heat pan used for walnuts over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steaks are browned and reach a minimum internal temperature of 145 degrees. Remove steaks from heat and let rest 5 minutes. Waiting to cook steaks ensures everything finishes at same time.
Toss the Salad
Combine half the balsamic glaze (reserve remaining for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, arugula, walnuts, and blue cheese in a medium mixing bowl and toss together.
Plate the Dish
Serve steak, salad, and sweet potatoes on a plate. Drizzle potatoes with remaining balsamic glaze.