Sunday, March 13, 2011

Steak and (Sweet) Potatoes

Okay, here it is, simple, but delicious. While on our way home from the beach, I stopped by a little market I love called Harvest Fresh out in McMinnville. They always have this cut of steak I can't seem to find anywhere else called "Teres Major" which is sometimes called "Petite Tender". It's a cut from the shoulder and it is second in tenderness only to the filet mignon. It was on sale for $6.99 a pound, yes!

My recipe was inspired by Oba restaurant in Portland. They make a Cuban flank steak with boniato mash. Here's what I did:

1. Marinate 1 piece of teres major (about 3/4 pound) with the juice of 1 lime, 2 cloves garlic and about a tablespoon of honey for about 2 hours. Heat the oven to 400 degrees. Season with salt and pepper and sear the steak on all sides and then put on a sheet pan with a rack in the oven.

2. Peel and boil 1 large sweet potato (about 1 pound). When cooked enough to put a fork through drain and mash (or run through a ricer or food mill). Add butter (or substitute) and enough milk substitute (I used coconut) to reach a smooth consistency. Season with garlic powder, salt, pepper and a dash of cumin powder.

3. Thinly slice 1 medium onion and dust the onion with a mixture of rice flour and cornstarch to coat. Fry the onions in about 1/4 cup of vegetable oil in a medium skillet. Cook them like hashbrowns- allow them to brown on 1 side, then flip. Drain on paper towel.

4. Once the steak has reached medium rare (145 degrees) remove the steak from the oven. Let it rest at least 5 minutes, then slice into about 10-12 medallions. Serve with the sweet potato mash and top with the frizzled onions. I also served it with a compound butter (you could use a substitute) made with the juice of half a lime, salt, cumin and pepper.

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