Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
Directions for: Sweet Potato Toast with Steak, Roasted Peppers and Arugula
Ingredients
2 medium sweet potatoes (about 1 lb total)
1 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 oz deli-sliced roasted red bell peppers, drained (about 1/3 cup)
4 oz cooked sirloin or skirt steak, thinly sliced
cup arugula or watercress
Hot sauce, for serving
Directions
1. Preheat the oven to 450F.
2. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
3. Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.
Tips and Substitutions
You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.
Source and Credits
Copyright 2017 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen
See more: Brunch, Breakfast, Beef, Lunch, Roast, Vegetables