Peel sweet potato and cut into 3 inch by 1/2 inch by 1/2 inch batons. On 18 x 12 inch jelly roll pan, toss sweet potato and broccoli florets with 1 tbsp oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast 25 minutes or until tender and lightly browned.
Meanwhile, in 12 inch skillet on medium high, heat remaining 2 tsp oil. Sprinkle steaks with 1/2 tsp salt, then press on 2 tsp coarsely ground black pepper. Add to skillet and cook 8-10 minutes for medium rare, turning once. Transfer to plate.
In same skillet, add onion and wine. Heat to boiling, then cook 4-6 minutes, or until onion has softened, stirring and scraping up browned bits from pan. Stir in thyme. Serve sauce with steaks, sweet potato, and broccoli.
Originally Submitted
10/15/2013
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