It’s been awhile since I’ve been to a steakhouse, but one of my favorite meals was always a nice juicy steak with a baked sweet potato on the side. Something about the combo of rich and savory beef with the tender sweet potato is just sublime.

This recipe is a riff on that. It has all the same flavor profiles, but with a bit of an upgrade. A few sliced jalapenos add heat and grassiness, while Los Muertos Barbecue seasoning blend gives it a bold and zesty taste that compliments both the steak and potatoes.

While you could cube the potatoes, one of the things I was going for here was quick cooking, so instead julienned them into noodles. This way, they cook in a few minutes, and have a slight crunch when you bite into them, which contrasts nicely with the tenderness from the beef. It’s an amazingly fast dinner, and one that can easily become a weeknight staple.

 

Serves 2
Prep time: 20 minutes

Ingredients:

2 tablespoons Ava Jane’s Kitchen Avocado Oil

1 pound beef tenderloin, cubed

2 teaspoons Ava Jane’s Kitchen Los Muertos Barbecue spice blend

1 jalapeno, sliced

2 sweet potatoes, cut into noodles

1 tablespoon lime juice

 

Directions:

In a heavy skillet, heat the oil to medium high heat. Add the steak and seasoning, cook until done to your liking and remove from pan.

Add the jalapeno and sweet potato noodles. Stir and cook for about 2 minutes.

Turn off heat and add the lime juice.

Transfer to a bowl and serve with the steak.

 

Steak and Sweet Potato Bowl