Steak with Garlic Butter Hasselback Sweet Potato and Charred Broccoli

Ingredients

• 1 sweet potato (Trimmed and cut Hasselback-style, without slicing all the way through)
• salt (For seasoning; amount not specified)
• olive oil (For rubbing on the sweet potato; amount not specified)
• butter (For garlic butter and optionally basting the steak; save some for finishing. The recipe also calls for a remaining teaspoon to finish the sauce, but the total amount is not stated.)
• 1 clove garlic (Minced, for the sweet potato garlic butter)
• smoked paprika (Amount not specified)
• steak (Sirloin according to the video transcript; amount not specified)
• butter (Optional, for basting the steak; amount not specified)
• shallot (Amount not specified)
• 2 cloves garlic (Minced, for the pan sauce)
• 150 ml beef bone broth (Beef stock may be used instead)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• broccoli (Amount not specified)
• black pepper (For seasoning the broccoli; amount not specified)
• lemon juice (For seasoning the broccoli; amount not specified)

Steps

1. 1

   Trim a thin slice from the bottom of the sweet potato so it sits steadily. Make thin cuts across it, stopping short of cutting all the way through.

2. 2

   Rub the sweet potato with salt and olive oil. Roast at 200°C for 25–30 minutes.

3. 3

   Mix butter with 1 minced garlic clove and smoked paprika to make garlic butter.

4. 4

   Remove the sweet potato from the oven. Gently open the softened slices and brush the garlic butter over and between them, reserving a little to rub on at the end.

5. 5

   Return the sweet potato to the oven and roast for a further 15–20 minutes, until tender and crisp at the edges.

6. 6

   Season the steak. Cook it in a very hot frying pan for 2–3 minutes per side, or until it reaches your preferred doneness.

7. 7

   If desired, baste the steak with butter as it cooks. Transfer it to a plate and let it rest.

8. 8

   Lower the heat and cook the shallot in the same pan for 1–2 minutes.

9. 9

   Add 2 minced garlic cloves to the pan.

10. 10

    Pour in the beef bone broth (or beef stock), then add the Worcestershire sauce and Dijon mustard.

11. 11

    Scrape up the browned bits from the pan and simmer the sauce for 8 minutes, until reduced by at least half and glossy.

12. 12

    Stir the steak resting juices into the sauce. Remove the pan from the heat and swirl in the remaining teaspoon of butter.

13. 13

    Pan-fry the broccoli until just tender and charred.

14. 14

    Season the broccoli with salt, pepper, and lemon juice.

15. 15

    Rub any leftover garlic butter over the Hasselback sweet potato. Slice the steak and serve it with the sweet potato and broccoli, spooning the beef pan sauce over the steak.

Notes

The description says the recipe serves 1 and gives nutrition as 60 g protein and 706 calories. The steak, broccoli, shallot, and most ingredient amounts are not specified. The butter quantity is also not provided; the sauce instructions specify a remaining teaspoon of butter. The sweet potato roasting and steak cooking may be done concurrently, but the source does not give a timing plan.

Nutrition per serving

• main
• high-protein
• comfort food
• whole-foods
• pan-fried
• roasted