- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
I’m still excited to experiment with my new sous vide machine, so I figured I’d whip up a spice blend that would go really well with meat. The coffee and cocoa in this mixture give the meat an extraordinary depth of flavor, which is perfectly balanced by the sweetness of the brown sugar and smokiness of the paprika. Cooked to perfection and tossed into a salad… A new favorite has been born!
1 unpeeled sweet potato, scrubbed and diced
1 tablespoon + 2 teaspoons olive oil, divided
salt, for sprinkling
1 16-ounce (450-grams) oyster steak
3 tablespoons mocha spice blend (recipe follows)
8–10 cups salad greens
1 container heirloom grape tomatoes, halved
1 ripe avocado, diced
1/2 small red onion, diced
roasted and salted pepitas, for sprinkling
1/2 cup olive oil
1/4 cup Gefen Mayonnaise
2 tablespoons Manischewitz Honey
1 and 1/2 teaspoons Glicks Soy Sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon coffee grounds (not instant coffee)
1/2 tablespoon unsweetened cocoa powder, such as Gefen Cocoa Powder
2 teaspoons dried minced garlic
3 tablespoons dark brown sugar
1 teaspoon chili powder
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine all spice blend ingredients in a small bowl and store with your spices.
Preheat oven to 400 degres Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet with cooking spray and place sweet potato cubes on the sheet.
Drizzle with one tablespoon olive oil and sprinkle generously with salt.
Roast for 25–30 minutes or until lightly browned. Remove from oven and set aside.
Meanwhile, whisk dressing ingredients together until emulsified. Set aside.
While potatoes are roasting, wash oyster steak and pat dry. Place in a baking pan and drizzle with two teaspoons olive oil. Rub three tablespoons of the mocha spice blend all over the steak to coat. Once the sweet potatoes are done, switch oven heat to broil. Place the steak in the oven and broil for six to seven minutes per side.
While the steak is broiling, place salad greens on a large serving platter. Arrange tomatoes, avocado, red onion, and sweet potatoes on top of the lettuce.
Remove steak from oven and cover loosely with foil; allow to rest several minutes. (Do not slice until ready to plate and serve.) Slice thinly and arrange on top of salad. Drizzle with dressing and sprinkle with pepitas. Serve immediately.
Styling and Photography by Chavi Feldman
How Would You
Rate this recipe?
Made this salad with a london broil and it was delish!!