Seared Steak with Roasted Sweet Potato & Apple Panzanella

Instructions

1. 1

   1. Roast Sweet Potato

2. 2

   Preheat oven to 450 degrees. Rinse all produce. Cut sweet potato into 1/2-inch cubes. Strip rosemary leaves, discarding stems, then mince. On a baking sheet, toss sweet potato with half of rosemary, 2 teaspoons olive oil, salt and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes. Pat steaks dry with paper towel.

3. 4

   2. Sear Steaks

4. 5

   Season steaks all over with salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 3-5 minutes per side. Transfer steaks to a plate and set aside to rest. Wipe pan clean for Step 4.

5. 7

   3. Prepare Remaining Ingredients

6. 8

   While steaks sear, cut or tear brioche into 1-inch pieces. Slice off rounded sides of apple and thinly slice. Roughly chop parsley, leaving some for garnish. Mince garlic.

7. 10

   4. Toast Croutons

8. 11

   Return pan from steaks to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add brioche and toast, stirring frequently, until beginning to crisp, 2-3 minutes. Add garlic and rosemary and toast, tossing to combine until brioche is golden brown, 1-2 minutes more. Remove pan from heat. Season croutons with salt and pepper.

9. 13

   5. Assemble Panzanella

10. 14

    In a large bowl, whisk together balsamic glaze, 1 1/2 tablespoons olive oil, salt and pepper. Add roasted sweet potato, apple, croutons, and chopped parsley to bowl with dressing, toss to coat.

11. 16

    6. Plate Steak and Panzanella

12. 17

    Cut steaks into 1/4-inch slices. Divide sweet potato and apple panzanella between serving plates. Top with sliced steak. Garnish with blue cheese and parsley. Dig in!