One afternoon a few months ago the fridge seemed void of any dinner options, I needed to figure out a something that didn't require a store run. Fortunately I had a few frozen grass-fed steaks in the freezer and a bag of frozen sweet potato fries just happened to be sitting right next to the steaks. I thawed the steaks in room temp water, and while I waited for the meat to thaw I did some research on a sauce that would go well with both. Here's what I came up with:
Serves 3-4
Ingredients
- 1-2 LB Grass-Fed Steak (Sirlon, NY Strip, Ribeye)
- 2 Medium Yellow Onions Sliced
- Half Stick of butter
- Salt and Pepper
- 1 - 1.5 lbs of Sweet Potatoes sliced into fries or a 1LB Bag of Frozen Sweet Potato Fries
- 3 Tbsp Olive Oil
- Sauce
- 2 Cups Mustard (Sweet and Spicy, Stoneground, Yellow, or your favorite)
- 1/2 Cup Apple Cider Vinegar (Start with 1/4c and add more ACV to thin sauce to desired consistency)
- 5 Tbsp Brown Sugar or Blackstrap Molasses
- 2 Tbs Hot Sauce (I prefer tangier sauces like Franks)
- 2 tsp Worcestershire Sauce
- 1 tsp vanilla extract
- Pepper to taste
Directions
- Slice onions
- Heat Skillet over medium heat with 1/4 stick butter and caramelize onions (should take about 30-45 minutes).
- Heat oven to 425F
- Toss sweet potato fries in olive oil and lightly salt.
- Cook sweet potato fries for 20-30 minutes flipping once and remove once tender (if using frozen sweet potatoes follow instructions on bag)
- Thoroughly mix all the sauce ingredients and set aside
- Once Steak is thawed, pat dry with paper towel and liberally salt and pepper both sides
- Cook steak to desired temperature on a very hot grill or in a heavy frying pan (I prefer grapeseed or another high temp oil when cooking in a frying pan)
- Rest steak after cooking and slice (1/4" thickness is good)
- Layer sweet potato fries with caramelized onions, steak and drizzle with mustard sauce
