Balsamic Drizzled Steak with Roasted Sweet Potatoes and Steamed Green Beans

It's dinnertime! Well, it will be at some point. When you get stuck in a rut and you can't decide what to make, try this recipe. You will love it! There is SO much flavor packed into this that you will be blown away and amazed at how delicious it is.

Now, I'm not a huge fan of balsamic vinegar, but I've found that if used correctly it tastes amazing!! I still don't like the smell of it, but I just can't get enough of the deliciously tangy sauce that comes out of it in this recipe. It is definitely a new favorite.

Let's get started!
Generously serves a family of 4

Ingredients

• 4 Sweet Potatoes
• 4 Cloves of Garlic
• 4 Ranch-cut steaks, 5oz each (about 1-inch thick )
• 3 Tbsp Balsamic Vinegar
• Fresh Rosemary
• 8oz Container of Grape Tomatoes
• 12oz Green Beans (fresh or frozen)
• 2 Tsp Beef Stock Concentrate
• 3 Tbsp Butter
• 1/2 Tsp Sugar
• Olive Oil
• Salt and Pepper

Directions

1. Make sure wash and dry the sweet potatoes, grape tomatoes, and green beans (if fresh). Preheat oven to 450 degrees.
2. Cut the sweet potatoes into wedges. Pick/pull off the Rosemary leaves and roughly chop until you have about 2tsp. Discard the stems. Smash 2 cloves of garlic with the back of the knife and mince or grate the other two cloves. Cut the tomatoes in half, lengthwise.
3. Grab a baking sheet and toss the sweet potato wedges, the smashed garlic, 1tsp of the chopped Rosemary, and a drizzle of olive oil. Once evenly coated season with salt and pepper. Roast in the oven for 22 minutes or until tender and slightly golden in color. Mix/toss halfway through.
4. In a large pan, heat a drizzle of olive oil over medium-high heat. Season the steaks with salt and pepper, on both sides and cook until seared on the surface- about 3 mins per side. Then, add to another baking sheet and cook in the oven for 7 minutes or until desired doneness. Remove from oven and let it rest for 5 minutes.
5. If using fresh green beans, add them to a medium sized microwave safe bowl with a splash of water, cover with plastic wrap (poke a few holes in the top) and cook for 5 minutes. Drain the green beans, return them to the bowl and add 1/2 tbsp of butter. Toss until evenly coated.
• If using frozen green beans, follow the directions on the package to steam them or cook them on the stove. When cooking is complete, add 1/2 tbsp of butter.
6. Heat a drizzle of olive oil over medium-high heat in the used steak pan. Add the grape tomatoes and minced garlic. Cook for 1-2 minutes or until slightly softened and fragrant. Stir in the 3tbsp of balsamic vinegar, ½ tsp sugar, remaining rosemary, and 2tsp of beef stock concentrate. Let it simmer for 2-3 minutes until slightly thickened. Remove pan from heat and stir in 1tbsp of butter and season with salt and pepper.
7. Thinly slice the steak against the grain, then divide between plates along with green beans and sweet potato wedges. Drizzle the tomato vinaigrette over the steak and serve.

Enjoy!