Paleo Steak And Sweet Potato Bites
Sweet potato bites recipe and content provided by Brent Totty
These bite-sized, nutrient-packed sweet potato bites will keep you strong (and keep meal crashes to a minimum) — perfect for making ahead and bringing to summer cookouts, or enjoying year-round.
Bite-sized appetizers provide a unique opportunity to pack unexpected flavors into one delicious mouthful. Texture plays a big role when you work with finger foods, which is why these steak and sweet potato bites include three delicious layers.
The bottom layer is a baked crispy sweet potato medallion, which adds crunch and chewiness to the dish. The second layer in these sweet potato bites is a ghee-infused mashed cauliflower, which takes the place of the sugary sauces and vegetable oil-based mayos you might find at your average barbecue. The third layer is a grass-fed New York strip cooked in ghee, fresh rosemary and thyme.
High in omega-3 fats, vitamins and antioxidants, these sweet potato bites are a finger food that will become a quick favorite at your summer get-togethers.
Paleo Steak And Sweet Potato Bites
https://www.bulletproof.com/recipes/paleo/sweet-potato-bites-recipe-2g/
Start to Finish: 1 hour (20 minutes active)
Ingredients:
- One 10-ounce grass-fed New York strip
- 3 tablespoons grass-fed ghee
- 1 sprig rosemary
- 1 sprig thyme
- 1 medium sweet potato, sliced into 10 medallions
- 1 tablespoon salt
- 1 medium head of cauliflower, sliced into 1/2-inch steaks
- 1 tablespoon avocado oil
Instructions:
- Preheat oven to 325 degrees.
- Add potatoes and cauliflower side by side in a roasting pan, drizzle with avocado oil, and roast for 40 minutes.
- Heat a cast-iron skillet on low to medium heat and add 1 tablespoon of ghee. While your skillet heats, salt both sides of the steak liberally and pat dry.
- Cook steak for 3-4 minutes, or until juice begins to pool on the top of the steak. Flip your steak, add rosemary and thyme, and then cook for another 3 minutes while basting the ghee in the pan over the top of the steak.
- Remove steak from the pan, cover loosely with foil and let rest for 10 minutes.
- Remove cauliflower steaks from the oven and run them through a blender or food processor until fluffy and creamy.
- Add 2 tablespoons of melted ghee to the mixture as the food processor runs. Add a teaspoon of water at a time, as needed, until cauliflower reaches a mashed-potato consistency.
- Slice meat into 10 pieces.
- Assemble sliders: Layer roasted sweet potatoes with a dollop of mashed cauliflower and top with a piece of steak.
Makes: Serves 10
Nutritional Information (Per Serving):
- Calories: 143
- Protein: 7g
- Carbs: 6.6g
- Fiber: 1.2g
- Sugar: 1.6g
- Net carbs: 5.4g
- Fat: 11g
- Saturated Fat: 4.6g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Cholesterol: 22.5mg
- Salt: 33.2mg
- Potassium: 150mg
- Vitamin A: 9%
- Vitamin C: 21%
- Iron: 46%
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