Steak night should be fun and fancy, but it doesn’t have to be a complicated. In this dish, both the steaks and the sides are put in the oven to cook, so there’s very little hands-on time (and fewer dishes to wash!). You should keep a timer handy, to be sure your steaks are cooked to your liking. Apple and sweet potato, baked together until tender and sweet, pair nicely with the juicy grass-fed sirloin. A quick sour cream sauce made with Dijon mustard has a tanginess that complements every single bite.
Suggested beer pairing Kellerbier A steak served with apples and sweet potatoes screams German beer—or at least German-style. For this dish, we are going to suggest a slightly lesser-known style of German Lager known as a kellerbier, aka "cellar beer". North Carolina's own Burial Brewing makes such a beer under the moniker Blood Tusk: a hazy yellow lager traditionally hopped with lots of biscuit flavor from the malt. These flavors are like adding a thick slice of bread to go with the steak, apples, and sweet potato. Granted, finding a kellerbier might be difficult, so we suggest a traditional lager as a substitute.
Suggested wine pairing Sangiovese Blend - Tuscany, Italy There are soft cherry and wild berry notes in a super Tuscan blend. I also get red apple skin that I think will go well with the steak and apple combination in this dish.
• Peel sweet potato. Cut in 1/4-inch dice.
• Peel apple. Cut in 1/4-inch dice.
• On a baking sheet, toss sweet potato with 1/2 teaspoon olive oil and 1/4 teaspoon PeachDish Salt. Roast 10 minutes.
• Add apple to baking sheet. Sprinkle thyme over sweet potato and apple. Roast until tender, about 10 minutes.
While potato roasts, season steak on all sides with a total 1/4 teaspoon PeachDish Salt.
In a bowl, whisk together sour cream, mustard and vinegar.
• Transfer steak to a plate. Let rest.
• Divide sweet potato mixture between 2 plates.
• Divide steak between plates. Drizzle with sauce, and enjoy!