Instructions

Follow the steps and taste along the way.

1. Preheat the oven and prepare the sweet potatoes

   Preheat the oven to 220 °C. Cut the sweet potatoes into wedges about 2 cm thick and toss them with 20 ml oil and 2 g salt. Arrange them in a single layer on a baking sheet and roast for 15 minutes.

   

2. Add the green beans

   Toss the green beans with 10 ml oil and 1 g salt. Add them to the baking sheet with the sweet potatoes and roast for another 12 to 15 minutes, until the sweet potatoes are tender and browned at the edges and the beans are still slightly firm.

   

3. Mix the fresh parsley sauce

   Finely chop the parsley and press the garlic. Mix them with the wine vinegar, lemon juice, oregano, 15 ml oil and 1 g salt. Set the sauce aside to let the flavors meld while you prepare the steaks.

   

4. Sear the steaks

   Pat the steaks dry with a paper towel and season them with the remaining 2 g salt and the black pepper. Heat a dry, heavy skillet over medium-high to high heat. Sear the steaks for about 3 to 4 minutes per side; for medium doneness, check with a thermometer for 63 °C in the center of the thickest part.

   

5. Rest the meat and serve

   Transfer the steaks to a cutting board and let them rest for 3 minutes. Slice across the grain and serve with the roasted sweet potatoes and green beans. Divide the parsley sauce among the portions just before serving.