Due to increased demand at this time, availability may be limited. All orders received Tuesday-Sunday will be shipped out the following week Monday-Wednesday. Learn more about our COVID-19 response here
Due to increased demand at this time, availability may be limited. All orders received Tuesday-Sunday will be shipped out the following week Monday-Wednesday. Learn more about our COVID-19 response here
1 cup roasted red peppers (canned or jarred in oil or water), finely diced
¼ cup sliced almonds (toasted), finely chopped
1 garlic clove, grated
2 Tbsp parsley, chopped
Salt and Pepper
Scrub and peel the sweet potato. Using a large, sharp knife, slice the potato lengthwise into ¼-⅓ inch oval slices. Very lightly spray slices with cooking spray.
For a regular toaster: place potato slices into bread slots and toast on the highest setting until slightly browned on the outside and soft on the inside. Most regular toasters will take 2-3 rounds. For a toaster oven: place potato slices directly onto the rack and toast on high approximately 10-15 minutes.
Use a paper towel to dry sirloin and season with kosher salt on each side. Heat 1-2 Tbsps cooking oil in a skillet, and sear steak on each side 3-4 minutes for medium-rare.
Remove from skillet and rest 5 minutes before slicing. Thinly slice steak against the grain and top each toast with 2-3 slices and other toppings below
Stir together diced roasted red pepper, grated garlic clove, and almonds. Season to taste with salt and pepper.
Slather red pepper mixture onto sweet potato toast and top with sliced steak. Garnish with more chopped almonds and chopped parsley.
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