Jerk Spiced Steak & Sweet Potato

Recipe Directions

1. For best results, take the steak out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Add the sweet potato (a) to a saucepot, then add water to the pot until the sweet potatoes are submerged. Put the saucepot over medium-high heat. When the water is simmering, turn the heat down to medium-low to maintain a low boil. Simmer for 10 minutes.
3. While the sweet potatoes are simmering, cut open the package of steak (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour the jerk marinade (c) over the steak and turn the meat over a few times on the plate to coat both sides with marinade. Set aside while you make the tostones.
4. When the sweet potato has simmered for 10 minutes, drain the water and pour the sweet potatoes into a bowl. Using the back of a fork, mash them until mostly smooth with a few small chunks. Add the jerk flour (d) and season with a pinch of salt and pepper. Continue mashing with the back of your fork to incorporate. If you still see some flour after mashing, that’s okay.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Using a serving spoon, spoon silver dollar-sized dollops of sweet potato dough into the pan. You will have enough for 2 tostones per person. Use the back of a spatula to lightly press down on the sweet potato tostones. Sear both sides for 2 minutes, then place on a baking tray lined with parchment.
6. Keep the pan you were using over medium-high heat. If the pan is dry, add 1 tbsp of oil. Put the steak in the pan. Sear the steak on both sides for 2 minutes. Then place both the skillet of steak and the baking tray of tostones in the oven. Bake at 425 degrees for 6 minutes (8 minutes for 4+ servings).
7. When the steak is ready, place on a cutting board to rest. Place the tostones on a plate lined with paper towel. Add the corn and tomato (e) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally. Spoon into a mixing bowl. Add the arugula (f) to the bowl and pour the jerk aioli (g) over the salad. Toss with tongs.
8. Place the tostones on your serving plates. Spoon the corn & tomato salad next to the tostones. Slice the steak into 1/2 inch thick slices and place on the salad.