¼ cup chopped fresh tender herbs (ie: chives, basil, cilantro)
1/4 cup oil
1 can cannellini beans, drained
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
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