Wednesday, October 22, 2014

Pan Seared Tri tip, Brussel sprouts and Roasted Sweet Potato Hash

Babe has been craving steak.  Which is a pretty good thing since I have been trying eliminate gluten and grains from my diet.  So steak is on the menu!  What is not on the menu is russet potatoes.  I'll be honest I have anxiety over cooking sweet potatoes.  So I avoid them.  But what goes best with steak? That's right, potatoes.  So I got brave.


Pan Seared Tri tip, Sweet Potato Hash and Brussel Sprouts




For the steak I made a quick marinade

Ingredients:

Olive oil
Cumin
Chipotle Chili Powder
Lemon juice

**Put all ingredients (including steak) into a large zip top bag and marinade in refrigerator minimum 30 minutes up to 24 hours

Method:
  1. Preheat oven to 400 degrees
  2. Melt 1 tbsp butter or olive oil in oven proof skillet over medium high heat
  3. Sear steaks 3-4 minutes per side to develop nice crust
  4. Transfer steaks to oven and cook about 15 minutes or until desired degree of doneness 

Sweet Potato Hash

Ingredients

2-3 sweet potatoes, cleaned and diced
2-3 slices bacon chopped
Cumin
Chipotle Chili powder
salt
olive oil

Method:
  1. In a large bowl, toss together all ingredients
  2. Spread all on a foil lined sheet pan and cook 30 minutes at 400 degrees (tossing again about halfway through).

Brussel Sprouts:

Ingredients

1lb brussel sprouts, trimmed and cut in half
1/3 cup onion, diced
2-3 slices of bacon chopped
Olive oil
Balsamic vinegar
Salt and Pepper

Method:
  1. In a large bowl, toss together all ingredients until coated
  2. Spread on a foil lined sheet pan and cook about 30 minutes at 400 degrees (toss again about halfway through).
Such a simple method to make a great dinner in 30 minutes. And everything is better with bacon...even brussel sprouts and sweet potatoes!  I didn't really include quantities because this can easily be adjusted for the number of people being served.  

Enjoy!  And be brave!