Balsamic Mustard Strip Steak with Sweet Potatoes and Salad

Balsamic Mustard Steak (from: Everyday Food magazine)

I tried this meal last week with and it was a delicious success - and pretty easy too.  Feel free to adapt it with your own flavor of salad or a different vegetable on the side.  Happy cooking!

Ingredients

• 1 tablespoon olive oil
• 4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
• Coarse salt and ground pepper
• 1/2 cup balsamic vinegar
• 1/4 cup Dijon mustard

Directions

1. Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
2. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

Sweet Potatoes

I made tried making these two separate ways:

1. As pictured, sliced into length-wise cross-sections, I grilled them in batches on the George Foreman grill until soft and then drizzled with the leftover balsamic sauce from the steaks.  Yummy.
2. Not pictured, I sliced into "fries" tossed in a little olive oil, salt and cinnamon and broiled until a little brown.  I was hoping they would be crispy, but they were basically soft strips of sweet potato.  Still yummy though.

Goat Cheese & Beet Salad

I finished the meal with a simple side salad:

• Arugula
• Beets (sliced and canned) cut into bite-size pieces
• Goat Cheese (crumbled)
• 1T pine nuts
• Balsamic Vinaigrette (from TJs)