One Pan Steak with Sweet Potatoes and Scallions

By lorik

Don’t be afraid to use all of the coffee rub on the steak. It aids in browning as well as adds flavor. The scallions should be left whole; only remove the root hairs.

Ingredients

• 1 1/2 pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 16 scallions, trimmed
• 2 tablespoons packed dark brown sugar
• 1 tablespoon finely ground coffee
• 1 tablespoon chili powder
• 2 (1-pound) boneless strip steaks, 1 1/2 to 1 3/4 inches thick
• 10 radishes, trimmed and sliced thin
• 1 tablespoon lime juice, plus lime wedges for serving

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 1 1/2 tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper together in large bowl. Arrange potatoes skin side down in single layer on half of rimmed baking sheet. Roast until potatoes begin to soften, about 25 minutes.

2. Meanwhile, toss scallions with remaining 1/2 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in now-empty bowl. Mix sugar, coffee, chili powder, 1 1/2 teaspoons salt, and 1 teaspoon pepper together in small bowl. Pat steaks dry with paper towels, then sprinkle all over with coffee mixture.

3. Arrange scallions on top of potatoes. Place steaks on empty side of sheet. Roast until potatoes are fully tender and meat registers 125 degrees (for medium-rare), 12 to 15 minutes.

4. Transfer steaks bottom side up to carving board, tent with aluminum foil, and let rest for 5 minutes. Toss radishes, lime juice, and 1/4 teaspoon salt together in bowl. Slice steaks thin against grain and serve with potatoes, scallions, radishes, and lime wedges.