Argentine Herb-Crusted Steak with Smoky Sweet Potato Mash and Green Apple Criolla

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Bring a large pot of water to a boil and add the peeled sweet potato cubes along with 2 whole garlic cloves and a pinch of salt. Cook for 15 to 18 minutes, until the sweet potato is very tender.

2. 2

   Meanwhile, in a bowl combine the chopped parsley, 2 minced garlic cloves, breadcrumbs, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until you have a moist crust mixture.

3. 3

   In another bowl, make the criolla by mixing the red onion, green apple, red wine vinegar, lemon juice, dried oregano, ground chili flakes if using, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes so it softens and develops flavor.

4. 4

   Pat the steaks dry and season both sides with the remaining salt and some of the remaining pepper. Heat an oven-safe skillet over high heat with 1 tablespoon olive oil. Sear the steaks for 2 minutes per side until deeply browned.

5. 5

   Remove the skillet from the heat, divide the crust mixture over the top of each steak, and press gently. Add half of the butter around the steaks in small pieces. Transfer the skillet to the oven at 220 °C / 425 °F for 4 to 6 minutes for medium-rare to medium, or until your desired doneness.

6. 6

   Drain the sweet potato and cooked garlic. Mash them with the warm milk, the remaining butter, smoked paprika, 1 tablespoon olive oil, and black pepper to taste. Adjust with salt and mix until creamy.

7. 7

   Remove the steaks from the oven and let them rest for 5 minutes. If desired, stir some of the skillet juices into the criolla for extra flavor.

8. 8

   Serve a bed of smoky sweet potato mash, place a herb-crusted steak on top or alongside, and finish with a generous spoonful of green apple and red onion criolla.