Sautéed beef strips, coriander and caper salsa verde, broiled sweet potatoes

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Preparation

Peel and halve potatoes. Cut into long, not too thick wedges. Lay wedges flat on a baking sheet. Salt and use about half the olive oil to coat potatoes evenly.

Broil potato wedges in the oven for about 10 minutes on each side until they are nice and golden. What you want is to give your wedges a nice colour (without burning them, but coming close to it). If wedges are not cooked through once broiled, finish baking them at 190 °C (375 °F) for the time it takes. Use a knife to check if they are done: once knife slides easily into the wedges without any resistance, the sweet potato wedges are done. Set aside.

While broiling sweet potatoes, in a food processor add coriander, garlic, capers, lemon zest, lemon juice and about 20 ml of olive oil and puree until relatively smooth. Season to taste and set aside in a large bowl.

Lightly salt beef strips. Pour a drizzle of olive oil into a very large skillet. Heat skillet at very high heat. Place beef strips onto the burning hot skillet, making sure that each meat strip touches the hot surface. Otherwise, the meat could start to boil instead of grilling. Ideally, beef strips should be grilled on a cast-iron cooking sheet or skillet; otherwise they can also be barbecued.

Quickly sauté strips on both sides and place them in the bowl containing the salsa verde. Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.

Evenly coat strips with the salsa verde. On a large serving dish, lay sweet potato wedges down flat, topping them with beef and salsa verde to finish.

Source : Martin Juneau