Grilled Flat Iron Steak with Sweet Potato Hash
Flavorful peppers balance out the natural sugars found in sweet potatoes to create a perfectly savory hash, which Zedric's in San Antonio then pairs with lean flat iron steak and a zesty chermoula sauce. It's a balanced dish that won’t leave you feeling weighed down!
- 4 - 6 oz Flat iron steak
- 1.25 lbs Sweet potatoes med. dice
- 3 oz Poblanos small dice
- 3 oz red bell peppers small dice
- 1 tsp garlic minced
- 1 ea Serranos seeded minced
- 1 bunch cilantro chopped
- salt To taste
- pepper To taste
- 1/8 cup Oil
- 4 oz red onion diced
Chermoula Sauce:
- 4 oz Cilantro & stems rough chop
- 1 oz shallots minced
- 1/8 cup lime juice
- 1/8 cup Red Wine Vinegar
- 1 tsp Red chili flakes
- 1 tsp garlic minced
- ¼ cup extra virgin olive oil
- salt To taste
For the Sweet Potato Hash:
Combine the sweet potatoes, poblanos, red bell peppers, garlic, serrano, cilantro, oil, salt, pepper, and red onion.
Mix the ingredients and place in a single layer on a baking sheet.
Cook at 350F for about 15 to 20 minutes. The sweet potatoes should start to get a golden brown color when they are finished.
Heat up a grill or a cast iron pan on high heat. Take the steaks and season them with salt and pepper on each side. Use a small amount of oil in the pan or cooking spray, and place the steak in the pan. (You want to make sure that the steak gets a nice brown crust on each side and that the internal temperature is at 120F when ready.)
Once the steaks are done place them on a plate to rest for 5 to 10 minutes this will give the steak a very nice even color throughout the middle.
Keyword flat iron steak, hash, steak, sweet potato, Zedric's