Sirloin Steak with Sweet Potato Mash

Sirloin Steak and Sweet Potato Mash

Ingredients (serves 2)

• Steaks
  • 2 Sirloin steaks
  • Duck fat
  • Salt and pepper
• Shiitake mushrooms
  • 2 cups Shiitake mushrooms
  • 1 tbsp Duck fat
  • 1 Shallot
  • 2 cloves Garlic
  • Himalayan salt
• Mash
  • 1 Medium Japanese sweet potato
  • 1 tbsp Duck fat
  • Himalayan salt

Steps

Sweet Potato Mash

1. Preheat oven to 400°F/200°C/Gas 6.
2. Wrap sweet potato in foil and stick in the oven. Allow to cook for 45 minutes to an hour, until fork tender.
3. Remove from oven, and allow to cool.
4. Remove skin, and place potato in a bowl with duck fat. Mix with a fork until thoroughly mashed. Salt to taste.

Shiitake Mushrooms

1. Heat 1 tablespoon duck fat in a skillet over medium-high heat. Add shallots and minced garlic.
2. Cook 1 to 2 minutes, until browned. Reduce heat to medium and add shiitake mushrooms. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Salt to taste.

Sirloin Steak

1. Smother both sides of each steak with melted duck fat, and season with salt and pepper.
2. Heat a skillet over medium-hight heat. Add steaks and cook until browned, about 5 to 6 minutes per side (for medium-rare).
3. Remove from heat and transfer steaks to a cutting board. Allow to rest for 5 minutes. Slice thin.
4. Serve with shiitake mushrooms and mashed sweet potato. Devour.

Recipe from the Caveman Feast app for iPhone, iPad and Android