This past weekend we put in some serious mileage on our bicycles, riding all over the city over the course of two days. After a week of nonstop rain, it was so nice to finally spend time outside, but by Sunday afternoon, I was feeling a bit depleted, and well, like I needed to eat a steak. Though I eat a mostly plant based based diet and do not support anything besides ethical farming, when I do supplement my diet with meat here and there, I feel more grounded and I have more energy.
This is my healthy take on the classic “steak frites”. By substituting nutrient rich baked sweet potato wedges for french fries and including a fiber packed kale salad (recipe coming soon) on the side this simple dinner is nutrient dense and the perfect treat meal to give your body a nice recharge. I woke up this morning feeling energized and oh so nourished.
for the steak:
ingredients: 1 pasture raised, grass fed steak. sea salt and pepper. organic butter.
heat your cast iron or large skillet until it’s extremely hot. add 1 tbsp. of butter and carefully place salt and peppered steak into the pan. sear at high heat for 2-3 minutes on each side for medium well, or less if you prefer a medium rare steak. remove from heat and let sit for 5 minutes. slice and serve!
for the sweet potato wedges:
preheat oven to 415 degrees. wash sweet potatoes and cut them into thick wedges. toss to coat with olive oil, sea salt and a dash of paprika, cinnamon, and chile powder. bake for 45 minutes to an hour, turning with a spatula once or twice so that they bake evenly.