Grilled Flat Iron Steak with Sweet Potato Hash
Flavorful peppers balance out the natural sugars found in sweet potatoes to create a perfectly savory hash, which Zedric's in San Antonio then pairs with lean flat iron steak and a zesty chermoula sauce. It's a balanced dish that won’t leave you feeling weighed down!
Ingredients
- 4 - 6 oz Flat iron steak
- 1.25 lbs Sweet potatoes med. dice
- 3 oz Poblanos small dice
- 3 oz red bell peppers small dice
- 1 tsp garlic minced
- 1 ea Serranos seeded minced
- 1 bunch cilantro chopped
- salt To taste
- pepper To taste
- 1/8 cup Oil
- 4 oz red onion diced
Chermoula Sauce:
- 4 oz Cilantro & stems rough chop
- 1 oz shallots minced
- 1/8 cup lime juice
- 1/8 cup Red Wine Vinegar
- 1 tsp Red chili flakes
- 1 tsp garlic minced
- ¼ cup extra virgin olive oil
- salt To taste
Instructions
For the Sweet Potato Hash:
- Combine the sweet potatoes, poblanos, red bell peppers, garlic, serrano, cilantro, oil, salt, pepper, and red onion.
- Mix the ingredients and place in a single layer on a baking sheet.
- Cook at 350F for about 15 to 20 minutes. The sweet potatoes should start to get a golden brown color when they are finished.
For the Chermoula Sauce:
- Combine all ingredients and taste for seasoning.
- Heat up a grill or a cast iron pan on high heat. Take the steaks and season them with salt and pepper on each side. Use a small amount of oil in the pan or cooking spray, and place the steak in the pan. (You want to make sure that the steak gets a nice brown crust on each side and that the internal temperature is at 120F when ready.)
- Once the steaks are done place them on a plate to rest for 5 to 10 minutes this will give the steak a very nice even color throughout the middle.
To Plate:
- Use a large plate and place the sweet potato hash in the middle and then place the steak on top of the hash and garnish the steak with the Chermoula sauce.
Notes
Recipe and Image courtesy of Zedric's.
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