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25 minutes serves 4-6

Whole30 Romesco Sweet Potato Toast with Top Sirloin Steak

Whole30 approved and delicious. This romesco inspired sweet potato toast is topped with roasted red pepper, garlic and slivered almonds.
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Whole30 Romesco Sweet Potato Toast with Top Sirloin Steak
Paleo Whole30

PREP: 15 min. PASSIVE: 10 min. DIFFICULTY Easy

25 minutes serves 4-6
Paleo Whole30
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Ingredients:

  • 1 Pre Sirloin Steak
  • 1 large sweet potato
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. Stir together diced roasted red pepper, grated garlic clove, and almonds. Season to taste with salt and pepper.
  6. Slather red pepper mixture onto sweet potato toast and top with sliced steak. Garnish with more chopped almonds and chopped parsley.
Made with Pre©

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*vs. USDA Data for Choice Top Sirloin

Instructions

Whole30 Romesco Sweet Potato Toast with Top Sirloin Steak
appetizer beef recipes breakfast brunch easy recipe lunch top sirloin whole30
show nutrition +

Amount per 149g

  • 173kcal

    Calories

  • 17.9g

    Protein

  • 7g

    Fat

  • 11g

    Carbohydrates
Recipe developed by Chef Sarah Beth
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