Recipe of the Week – Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Sweet Potato Toast with Steak, Roasted Peppers and Arugula

What You Need:

• 2 medium sweet potatoes (about 1 pound total)
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 3 ounces deli-sliced roasted red bell peppers, drained (about 1/3 cup)
• 4 ounces cooked sirloin or skirt steak, thinly sliced
• 1/3 cup arugula or watercress
• Hot sauce, for serving

Instructions:

1. Preheat the oven to 450 degrees F.
2. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
3. Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

Enjoy!!

*Recipe Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-toast-with-steak-roasted-peppers-and-arugula-3631064