Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Sweet Potato Toast with Steak, Roasted Peppers and Arugula
Got leftover steak? Use it to top sweet potato toast! this charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
Directions for: Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Ingredients

2 medium sweet potatoes (about 1 lb total)

1 Tbsp extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

3 oz deli-sliced roasted red bell peppers, drained (about 1/3 cup)

4 oz cooked sirloin or skirt steak, thinly sliced

cup arugula or watercress

Hot sauce, for serving

Directions

1. Preheat the oven to 450F.

2. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.

3. Divide the peppers among the toasts, then top with the steak. in a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

Tips and Substitutions

You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.

Source and Credits

Copyright 2017 Television Food Network, G.P. all rights reserved.

Courtesy of Food Network Kitchen

See more: Brunch, Breakfast, Beef, Lunch, Roast, Vegetables