317-643-4444   8902 N Meridian Street, Suite 100, Indianapolis, IN 46260

   317-567-9100   10475 Crosspoint Blvd, Suite 315, Indianapolis, IN 46256

Seared Steak with Roasted Sweet Potato & Apple Panzanella

This dish balances rich, savory flavors with hints of sweetness and herbal notes. It features tender seared steaks paired with roasted sweet potato, infused with rosemary’s warmth. Toasted brioche offers a buttery, golden base, layered with crisp, sweet gala apple slices. Drizzles of balsamic glaze add tang, while crumbled blue cheese brings a creamy, savory finish. A garnish of parsley and garlic adds freshness, rounding out this flavorful, well-composed meal.

2 servings, 660 calories per serving, 50 grams protein per serving
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
You'll Need
  • kosher salt
  • black pepper
  • olive oil
  • baking sheet
  • medium pan

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. 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. 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. 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. 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. 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!


Premier Weight Loss: Your Weight Loss Experts in Carmel, Fishers & Indianapolis

8902 N Meridian St #100, Indianapolis, IN 46260 | (317) 643-4444
10475 Crosspoint Blvd Suite 315, Indianapolis, IN 46256 | (317) 567-9100

Weight Loss Programs | Medical Weight Loss | Nutrition Counseling

Serving Carmel, Fishers, Indianapolis, and surrounding areas. 

Premier Weight Loss: Your Weight Loss Experts in Carmel, Fishers & Indianapolis

8902 N Meridian St #100
Indianapolis, IN 46260
(317) 643-4444

10475 Crosspoint Blvd Suite 315
Indianapolis, IN 46256
(317) 567-9100

Weight Loss Programs | Medical Weight Loss | Nutrition Counseling

Serving Carmel, Fishers, Indianapolis, and surrounding areas. 

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