Recipes

Pan-seared Steak with Roasted Sweet Potatoes and Brussels Sprouts

No BBQ? No problem! Throw a steak in your cast iron skillet and roast some colourful vegetables to serve along side for dinner

By Catherine RBarr /

Credit: Catherine Roscoe Barr

Pan-sear your steak and serve with roasted sweet potatoes and Brussels sprouts

You can make a lovely steak dinner even if you don’t have a BBQ. All you need is a cast iron skillet

The apartment we’ve been living in since returning from Australia last year is fabulous minus one important detail: no balcony. No balcony means no BBQ and no BBQ means no steak, that is until now, when I discovered how amazing (albeit smoky and likely to set off the smoke detector) steak can be when pan-seared in a cast iron skillet.  

I absolutely love sweet potatoes and Brussels sprouts so they were a perfect and easy side to serve with the steak. Just toss them with oil and sea salt and throw them in the oven to cook while you make the steak.

If you’re making this meal for a special occassion (or have a much larger wine budget than I do) I strongly suggest trying one of the best wines I’ve ever had, Mollydooker The Boxer Shiraz. Thanks to Shelly and Adam for sharing such a special treat!

Ingredients

  • 2 steaks (I like sirloin, striploin or T-bone)
  • 1/2 tsp coarse sea salt
  • 1/2 tsp coarse ground pepper
  • 1/4 tsp garlic powder
  • 2 tsp vegetable oil
  • 1 tsp butter
  • 2 medium sweet potatoes, chopped into bite-sized pieces
  • 15-20 Brussels sprouts
  • 3/4 tsp coarse sea salt
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 400F.
  2. In small bowl, combine 1/2 tsp salt, pepper and garlic powder. Rub onto both sides of steaks.
  3. In large bowl, combine sweet potatoes, 2 tsp olive oil and 1/2 tsp salt. 
  4. Spread potatoes in baking sheet and roast for 45 minutes. 
  5. In same large bowl, combine Brussels sprouts, 1 tsp olive oil and 1/4 tsp salt. 
  6. Add to sweet potatoes when there are 25 minutes left.
  7. When vegetables have 15 minutes left, heat cast iron skillet and vegetable oil over medium-high heat.
  8. Add butter, swirling around to coat pan, and then immediately add steaks.
  9. Cook for 3 minutes per side (medium-rare) and remove to covered baking dish for 2 minutes before serving to allow juices to redistribute.

 

Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.