SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA

Sweet Potato Toast with Steak, Roasted Peppers and Arugula image

Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 toasts

Number Of Ingredients 7

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Ingredients

2 medium sweet potatoes (about 1 pound total)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 ounces deli-sliced roasted red bell peppers, drained (about 1/3 cup)
4 ounces cooked sirloin or skirt steak, thinly sliced
1/3 cup arugula or watercress
Hot sauce, for serving

Steps:

Preheat the oven to 450 degrees F.
Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

Nutrition Facts : Calories 90, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 130 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams