Seared Steak with Roasted Sweet Potato & Apple Panzanella

Ingredients

• 1 sweet potato
• 1/8 ounce rosemary, divided
• 2 - 6 oz steaks
• 1 slice brioche
• 1 gala apple
• 1/8 ounce parsley, divided
• 1 clove garlic
• 1 1/2 tablespoons balsamic glaze
• 1 ounce crumbled blue cheese

Instructions

1. 1

   Roast Sweet Potato

   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.

2. 2

   Sear Steaks

   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.

3. 3

   Prepare Remaining Ingredients

   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.

4. 4

   Toast Croutons

   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.

5. 5

   Assemble Panzanella

   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.

6. 6

   Plate Steak and Panzanella

   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!