The Recipes

New York Steak with Sweet Potato Hash

Every once in a while, this Midwesterner just has to go straight for the meat and potatoes kind of meal.  I feel pretty good about the sweet potato though, as it has so many healthy properties. Forgive me for adding the bacon.  I'd better do a little run or something tomorrow!


New York Steak with Sweet Potato Hash


- 1 New York strip steak

- 1/4 small onion, diced

- 1/2 sweet potato, peeled and diced

- 1 garlic clove, minced

- 1 T. sherry wine vinegar

- 1/4 c. Worstershire sauce

- 1 tsp. allspice

- 1/2 lemon, juiced

- 1 tsp. ancho chile powder

- 1 slice bacon, cut into lardons (1/2-in. pieces)

- 1/4 c. corn, fresh or frozen

- 1/4 c. chopped herbs such as cilantro and parsley

- salt

- pepper

- olive oil

Combine the sherry, Worstershire, allspice, lemon juice, chile powder, and 1 T. of oil in a plastic bag.  Add salt and pepper and submerge the steak in the liquid.  Refrigerate for at least an hour and up to overnight.

Remove the steak from the refrigerator and let it come to room temperature.  Thaw the corn if you are using frozen.

Preheat the oven to 350 degrees.

Put the potatoes in a small pot and cover them with water.  Bring to a boil, cover, and let them simmer for 3-4 minutes.  When I'm cooking potatoes during the week, I like to knock a little bit off their cooking time by letting them parcook in the water.  Drain them and set aside.

Heat a T. of oil in a cast iron or other oven-safe pan.  Heat another small drizzle of oil in a second pan.  Remove the steak from the marinade.  Season it with salt and pepper.  

Add the bacon to the second pan and let it start to render.  Add the steak to the first pan.  The bacon will take about 4 minutes to start to crisp up; about the time you'll be flipping your steak.  Cook the steak for 4-5 minutes per side.

Remove the bacon to a paper towel-lined plate.  Add the onion to the bacon grease and let it start to soften; approximately 4-5 minutes.  Add the garlic and stir for another minute, then add the sweet potatoes to the pan.  Let them start to crisp up before you start stirring them.

About the time you add the sweet potatoes to the pan, you should be ready to transfer your steak to the oven.  Cook another 5-6 minutes in the oven for medium rare.  Remove the steak from the oven and let it rest for at least 5 minutes.

Season the hash with salt and pepper and add in the corn.  Continue to cook the hash another 6-7 minutes, then add in the reserved bacon and fresh herbs and cook just a minute longer.  

Plate the hash and steak, slicing it first if you prefer.