Black Pepper Steak
balsamic mushrooms and chard / sweet potatoes
We love the kick that fresh cracked black pepper and dried herbs give a good steak. Served with sauteed mushrooms and greens and baked sweet potato, this is a healthy, paleo twist on a classic meat and potatoes dinner.
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Cuisines
Ingredients
Sweet Potatoes:
- Potatoes, sweet - 4
- Butter - 4 Tbsp
- Maple syrup - 4 tsp
Black Pepper Steak:
- Steak, flank, skirt or hangar - 1 lb
- Salt - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 2 tsp
Balsamic Mushrooms and Chard:
- Chard, any type - 8 leaves , chopped (leaves and stems separate)
- Mushroom, any button - 8 oz , sliced
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
Prep
- Scrub potatoes clean. (Can be done up to 5 days ahead)
- Chard / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Steak - Combine salt, oregano and black pepper. Tenderize steak with a fork and rub spices on all sides. (Can be done 1 day ahead)
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Make
- If making steak on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes). Let steak rest, covered, for 10 minutes.
- If making steak on stovetop / oven: Heat grill pan or skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done. Internal temperature should be Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes). Let steak rest, covered, for 10 minutes.
- While steak rests, pierce potatoes with a fork. Place in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until tender, 8 to 10 minutes, turning once in the middle.
- Heat a skillet or frying pan over medium heat and add cooking oil. When oil is hot, add mushrooms with a sprinkle of salt and saute until golden brown, 5 to 6 minutes. Add chard stems and saute until tender, ~2 minutes more. Add balsamic vinegar and chard leaves and saute until leaves are wilted and coated in vinegar.
- Halve sweet potatoes and top with butter and maple syrup (if using). Serve steaks with sweet potatoes and sauteed vegetables on the side.
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