Steak With Tomato Relish and Gingersnap Streusel Sweet Potatoes
Meal Time - 30 minutes / Serves 4
Cooking Sequence
- Preheat grill and oven
- Prepare potatoes through step 2; then prepare tomato relish for steaks - 10 minutes
- Transfer potatoes to oven; continue steak recipe - 15 minutes
- Complete both and serve - 5 minutes
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Steak With Tomato Relish
Ingredients
1 sweet onion (rinsed)
1 1/2 teaspoons seasoned pepper, divided
1 (14.5-oz) can fire-roasted diced tomatoes (drained)
1 (12-oz) jar roasted red peppers (drained)
1 tablespoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons fig-flavored vinegar
1 1/2 lb grilling-cut steaks (filet, ribeye, or sirloin)
1/2 teaspoon kosher salt
4 slices provolone cheese
Steps
- Preheat grill. Remove skin and ends from onion; cut onion in half, then cut one-half into quarters and place in food processor bowl. Add 1 teaspoon of the seasoned pepper, diced tomatoes, red peppers, coriander, cumin, and vinegar; pulse until finely chopped then transfer to small bowl.
- Season both sides of steaks with salt and remaining 1/2 teaspoon of the pepper. Place steaks on grill (wash hands); close lid (or cover loosely with foil). Grill 3–5 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)
- During last 2 minutes of grill time, top each steak with 2 tablespoons of the tomato relish. Cover the relish with cheese. Close lid and grill until cheese melts. Let steaks stand 2–3 minutes before slicing. Cut into four portions and serve with remaining tomato relish.
Note: Steaks may be cooked in grill pan preheated on medium-high. Lightly coat pan with canola oil. Cook time will be about the same.
CALORIES (per 1/4 recipe) 370kcal; FAT 15g; CHOL 105mg; SODIUM 740mg; CARB 17g; FIBER 2g; PROTEIN 39g; VIT A 50%; VIT C 90%; CALC 20%; IRON 20%
Gingersnap Streusel Sweet Potatoes
Ingredients
2 medium sweet potatoes (rinsed)
2 cups gingersnap cookies
4 tablespoons unsalted butter
1/4 cup sugar
Steps
- Preheat oven to 450°F. Microwave sweet potatoes on HIGH 8–10 minutes or until flesh begins to soften. (Large sweet potatoes will require several more minutes to soften.)
- Meanwhile, place cookies in food processor (or blender); add butter and sugar. Pulse until ground into coarse crumbs; transfer to a medium bowl and set aside.
- Transfer sweet potatoes to oven; bake 10–12 minutes or until fully cooked. (Potatoes will be soft when gently squeezed.) Cut sweet potatoes in half and sprinkle each half with streusel. Serve.
CALORIES (per 1/4 recipe) 330kcal; FAT 16g; CHOL 30mg;
SODIUM 125mg; CARB 45g; FIBER 2g; PROTEIN 2g;
VIT A 230%; VIT C 20%; CALC 4%; IRON 8%
Utensils & Cookware
grill, grilling tongs
food processor (or blender)
mixing bowls, cooking spoons
meat thermometer
knife and cutting board
measuring utensils
Shortcuts & Tips
Streusel is not just for dessert! The streusel-topped sweet potato is a great balance for the savory-topped steaks.
Recipe Version 08/09-0061
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