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February 11, 2016
#1 of 20 Types of Fiber
February 11, 2016

Grass-Fed Steaks with Tomato Vinaigrette and Smashed Sweet Potatoes

med104695_0609_grilledsteak_vertIngredients:

  • 3 cups sweet potatoes, cut into cubes
  • Salt and pepper
  • 2 tbsp chopped, fresh chives
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 1 pint cherry tomatoes, halved
  • 4 (4-6 ounce) grass-fed steaks, cut about 1-inch thick

Directions:

  1. Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender. Drain and return to the pot. Toss in chives, 2 tbsp of oil, 1 tbsp of vinegar, and 1/4 tsp each salt and pepper. Cover to keep warm.
  2. Meanwhile, combine the tomatoes, 3 tbsp water, the remaining vinegar, and 1/4 tsp each salt and pepper in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the tomatoes are soft and the liquid is thickened, 6 to 8 minutes.
  3. Heat the remaining oil in a large skillet over medium-high heat. Season the steaks with salt and pepper. Cook until desired doneness, about 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.
  4. Serve the tomato vinaigrette over the steak with the sweet potatoes alongside.
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