Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Cut the sweet potatoes into approximately 2 cm cubes and the broccoli into small florets; cut the peeled stalk into pieces. Toss the sweet potatoes with 25 ml olive oil, the cumin, smoked paprika, and 3 g salt.
Roast the sweet potatoes and broccoli
Spread the sweet potatoes in a single layer on a baking sheet and roast for 12 minutes. Toss the broccoli with the remaining 10 ml olive oil, add it to the baking sheet, and roast for another 13 minutes. The sweet potatoes should be tender inside and golden at the edges, while the broccoli should have lightly browned tips.
Mix the parsley sauce
In a small bowl, mix the chopped parsley, garlic, red wine vinegar, 45 ml olive oil, chili flakes, and 1.5 g salt. Set aside to let the flavors meld.
Sear and rest the steaks
Pat the steaks dry with a paper towel and season with the remaining 1.5 g salt and the black pepper. Heat a large skillet over medium-high to high heat, add the neutral oil, and sear the steaks in a single layer for 3–4 minutes per side. If they do not fit without crowding, cook them two at a time. Let them rest for 5 minutes; the center should remain pink, with a temperature of approximately 54–57 °C after resting.
Serve
Slice the steaks across the grain. Divide them among plates with the sweet potatoes and broccoli, and spoon the parsley sauce over the top.
