1 lb Sweet Potatoes
4 oz Sweet Peppers
2 Tbsps Mayonnaise
1 Tbsp Sweet White Miso Paste
2 tsps Yuzu Juice
1 Tbsp Vegetarian Ponzu Sauce
2 Tbsps Soy Glaze
1 Tbsp Sambal Oelek
1. If you’re grilling, preheat your grill to maintain a temperature of 450 to 500°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce.
STOVE: Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise.
GRILL: Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers whole.
Peel and large dice the sweet potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, whisk together the mayonnaise, yuzu juice, miso paste, and sliced white bottoms of the scallions
2.Add the diced sweet potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Drain thoroughly and immediately transfer to the bowl of dressing. Stir to coat; season with salt and pepper to taste.
3. Pat the steaks dry with paper towels. Season with salt and pepper on both sides.
STOVE: In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
4. STOVE: Add the sliced peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Add the ponzu sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until coated.
GRILL: Place the whole peppers in a bowl. Drizzle with olive oil and season with salt and peppers; toss to coat. Grill the seasoned peppers, turning occasionally, tk to tk minutes, or until browned and softened. Transfer to a cutting board; thinly slice crosswise. Place in a bowl; add the ponzu sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to coat.
5. Find the lines of the muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked peppers and dressed sweet potato on the side. Top the steaks with the soy glaze and sliced green tops of the scallions. Enjoy!
This steak recipe is elevated by a few easy, Asian-inspired twists: yuzu juice (from a unique sour citrus fruit) and miso paste combine help dress our sweet potatoes, while crisp sweet peppers get a boost from spicy chile paste and citrusy ponzu. try it !!