Sweet Potato Pie Topped with Pears, Blue Cheese, Skirt Steak

• annokset: MAKES 2 SERVINGS; DOUBLE

Ainekset

½ pound skirt steak, at room temperature

3 tablespoons plus 2 teaspoons olive oil

2 teaspoons kosher salt, plus more as needed

¼ teaspoon ground black pepper, plus more as needed

1 large sweet potato, peeled and grated (about 4 cups)

1 leek, white and light green parts only, thinly sliced crosswise

2 garlic cloves, minced

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

2 large eggs

¼ cup all-purpose flour

½ cup balsamic vinegar

½ Bartlett pear

Juice of ½ lemon

1 cup trimmed watercress sprigs

2 ounces blue cheese, crumbled (about ½ cup)

Ohjeet

1. Drizzle the steak with ½ teaspoon of the oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper; turn it over and do the same on the other side.

2. In a large bowl, combine the sweet potatoes, leeks, garlic, 1½ teaspoons salt, and the cinnamon and nutmeg. Add the eggs and stir to combine. Add the flour and stir until everything is well mixed.

3. Heat a small saucepan over medium-low heat, add the vinegar and cook until it has reduced by two- thirds and is thick and syrupy, 7 to 10 minutes. Keep an eye on the balsamic syrup as it can burn easily. Meanwhile, core the pear and cut it lengthwise into thin slices. Put the slices in a medium bowl, add the lemon juice, and stir gently to coat.

4. Heat an 8-inch nonstick skillet over medium heat. Add 2 tablespoons of the oil to the skillet and then, using a spatula, spread out the sweet potato mixture in an even layer over the bottom. Flatten the top and cook until the underside is golden brown, about 5 minutes. Loosen the sides with the spatula and invert a plate over the skillet. Using oven mitts, flip the skillet and plate to transfer the potato pie onto the plate. Add 1 more tablespoon of oil to the skillet and, keeping the cooked side up, slide the potato pie back into the skillet. Continue to cook until the underside is golden brown, about 5 minutes more.

5. At the same time, preheat a grill pan over high heat. Add the steak and cook until medium-rare, 5 minutes per side, or to your desired doneness. Let the steak rest for at least 3 minutes; slice against the grain into thin strips.

6. While the steak is resting, add the watercress, remaining 1 teaspoon oil, and a pinch each of salt and pepper to the bowl with the pear slices; toss gently to coat with the lemon juice.

7. Transfer the potato pie to a serving plate. Arrange the steak, pears, and watercress on top, scatter with the blue cheese, and drizzle with the balsamic syrup. Cut into wedges and serve.

Muistiinpanot

Recipe from Lisa Ruth Krueger. From book Meat on the Side.

• You can substitute an apple for the pear and leave out the nutmeg and cinnamon if desired.

• You can use any type of blue cheese or pear in this recipe, and feel free to replace the watercress with romaine, green leaf, or whatever variety of lettuce you have on hand.

• Instead of making the balsamic syrup you can find reduced balsamic, sometimes called balsamic drizzle at some larger grocery stores.