Categories: Meals
Ingredients
- 2 medium sweet potatoes, cut into 1/2-inch thick wedges
- 1 red onion, cut in half through the root end
- 3 tbsp. olive oil
- Kosher salt and black pepper
- 4 boneless beef sirloin steaks
- 1 cup lager-style beer
- 1 tbsp. whole-grain Dijon
- 2 tsp apple cider vinegar
- 2 tsp honey
- 1 tbsp. unsalted butter
- 2 tbsp. chopped fresh parsley
Directions
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Preheat the oven to 450. Toss the sweet potatoes, red onion, 1 tbsp. olive oil, salt and pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25-30 minutes.
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Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tbsp. olive oil. Add the steaks and cook until browned, 3-4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
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Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1-2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with salt. Remove from the heat and stir in the butter until melted.
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Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.