How to re-create this recipe:
- 1 Pound of Hanger Steak
- 1 Sweet Potato
- 3 garlic cloves (smashed)
- 2 Tbsp of Worcestershire
- 2 Tbsp of Soy Sauce
- 1 Tbsp of Rice vinegar
- 1 Tbsp Honey
- 1/2 a tsp Black Pepper
- 2 Tbsp fresh chopped Rosemary
- 2 Tbsp fresh chopped Parsley
- 2 Tbsp Walnut Oil
- 1 Tbsp Herbs De Provence
- Salt and Black Pepper
Putting it together:
- Make your marinade by combining the garlic, soy sauce, rice vinegar, honey, black pepper and your herbs and whisk together. Pour the marinade over the steak and make sure it is completely coated. Cover and refrigerate for 3 hours.
- About an hour before you plan on grilling your steak, you can prep your Sweet Potato. Pre-heat your oven to 400 degrees and line a sheet tray with parchment paper. Peel your Sweet Potato and cut it into 1/4 inch rounds.
- Place the Potatoes on your sheet tray and pour the 2 Tbsp’s of Walnut oil all over them. Sprinkle about 1 Tbsp of Herbs De Provence over them with a generous amount of Salt and Black Pepper. Make sure your potatoes are evenly coated.
- Bake the potatoes for 15-18 minutes, turning them over after about 10 minutes.
- When you are ready to grill your steak, pre-heat a grill pan on high heat, pre-heat your oven to 400 degrees again and line a sheet tray with parchment paper. Place your steak on your grill pan and grill for 3 minutes on each side. Afterwards place the steak in the oven for 10 minutes. When it is done let it rest for about 5 minutes.
Nourishment for your body: Sweet potatoes are rich in fiber and contain a good mix of vitamins and minerals including iron, calcium, selenium and most B vitamins. They are particularly high in beta-carotene which gets converted into vitamin A.
Tips when cooking: Cooking the steak as instructed above will get you to a medium-rare steak. If you like your steak more well done cook it for an extra 5-8 minutes. I paired this dish with my Red Quinoa salad. It has a nice refreshing taste and the acid in the salad pairs well with the steak because the steak has a rich and buttery flavor so the salad helps to balance some of that richness. This is a great hearty meal but you won’t feel weighed down as the ingredients are filling but healthy. You can make the Red Quinoa salad days in advance. The salad actually tastes better the longer it sits in the dressing.