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- 3 sweet potatoes
- ½ tablespoon smoked paprika
- 1 teaspoon sea salt
- 1 tablespoon tapioca starch
- 1 tablespoon grape seed oil
- 4 - 10-ounce steaks (grass-fed if possible)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 pepper, diced
- ½ cucumber, sliced thin
- 1 cup radishes, cut in half
- ½ cup blueberries
- 8 cups salad greens
- 1.Preheat your oven to 425. Line a baking sheet with parchment paper.
- 2.Place the sweet potato wedges in a large bowl and toss them with the oil, paprika and sea salt. 3.Sprinkle over the tapioca starch and toss once more. Pour them out onto the prepared baking sheet and place them in the oven. Bake for 45 minutes, turning halfway.
- 4.While the sweet potato wedges are baking, prepare the marinade. Place all the marinade ingredients together in a small saucepan and bring it to a boil. Let it boil for 2-3 minutes, or until it begins to thicken. Pour the marinade over the steaks and set them aside on your counter.
- 5.Whisk together the olive oil, balsamic vinegar, honey and Dijon mustard in a large bowl. Add the pepper, cucumber, radishes, blueberries and any other vegetables you like. Lay the salad greens on top and set aside. (Don't mix the salad yet!)
- 6.Once the sweet potatoes have been in the oven for 30 minutes heat a large, heavy-bottomed skillet over medium-high heat - do not use a non-stick pan or you won't get a nice dark crust on your steak. Remove the steaks from the marinade and scrape off the excess marinade. Pour the marinade into a small skillet and set it aside.
- 7.Once the heavy-bottomed skillet is hot add the oil and let it heat it just until it is shimmering. Add the steaks and cook for 4 minutes per side for medium-rare or 6 minutes per side for rare. (See notes!) Remove the steaks from the pan and let them rest for several minutes.
- 8.While the steaks are resting, bring the reserved marinade to a boil and let it boil for 30 seconds.