A delicious twist on steak and potato bites featuring miso-flavored Japanese sweet potatoes and a flavorful charred scallion herb oil. This gluten-free and dairy-free recipe combines whole ingredients for a delightful dish.
1: Combine tamari, vinegar, coconut sugar, avocado oil, ginger, garlic, and sambal in a large bowl and whisk well to combine.
2: Add steak to the marinade, toss well, cover, and refrigerate for 2 to 8 hours.
3: Preheat oven to 425°F for sweet potatoes.
4: Combine miso, olive oil, and water in a small bowl and whisk well.
5: Add sweet potatoes to a large bowl, pour miso sauce over them, and toss well until evenly coated.
6: Spread potatoes in a single layer on a parchment-lined baking sheet and roast for 20 minutes, then flip.
7: Rub olive oil over 6 green onions and add to the baking sheet with potatoes. Roast for an additional 20 minutes.
8: Heat olive oil in a skillet over medium-high heat.
9: Strain steak from the marinade, pat dry, and add to the hot pan. Sauté until browned on all sides, about 6-8 minutes.
10: Thinly slice roasted green onions and combine them with fresh green onion and chili flakes in a bowl.
11: Heat 1/4 cup olive oil over medium heat and pour over the herb mixture. Mix well.
12: Add potatoes to the pan with steak and pour the herb oil over them. Mix well, then transfer to a serving dish and garnish with sesame seeds.
