Caitlin Bensel
Hands-On Time
20 Mins
Total Time
35 Mins
Yield
Serves 4

In a world where dinner can be almost anything, the lovers of a so-called “square” meal of meat and potatoes might feel that dinner doesn’t feel like, well, dinner anymore. Not so with this easy steak recipe, which pairs juicy hanger steak with oven-roasted sweet potato wedges and sautéed spinach, plus a delicious compound butter to top it off. The butter in question combines garlic, fresh black pepper, and Parmesan and it’s so delicious you might as well double or even quadruple the batch to have ready-to-go flavor on hand. Add a pat to everything from breakfast eggs to a sandwich.

How to Make It

Step 1

Preheat oven to 450°F. Toss sweet potatoes, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet; spread in a single layer. Bake until browned and tender, about 30 minutes.

Step 2

Meanwhile, combine butter, cheese, garlic, and ½ teaspoon pepper in a small bowl. Set aside.

Step 3

Heat remaining 1 tablespoon oil in a large skillet over medium-high. Season steak with remaining ¾ teaspoon salt and ½ teaspoon pepper. Cook, flipping once, until well browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

Step 4

Add spinach to skillet and cook, tossing constantly, until wilted, about 1 minute. Thinly slice steak against the grain and top with Parmesan butter. Serve with sweet potato fries and spinach.

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