Inspired by a ten year old pizza recipe from a long forgotten blog attempt, potatoes and rosemary work beautifully, especially when introducing char and flame. In this recipe, leftover sweet potatoes are combined with store bought (frozen) naan and thrown on the grill. The sweet and tangy marinade for the steak pairs perfectly with the sweet potato.
Ingredients (serves 1)
1 small sweet potato or 1/2 a yam (peeled) cut into 1 inch cubes
1 naan bread
handful of chopped rosemary
1 Tbsp of olive oil
Finishing salt
Steak Marinade
Flank, Flat Iron, Hanger, Sirloin, Ribeye, or Picanha works best
At least 2 hours ahead of cooking, rub a steak with :
2 Tbsp of soy sauce
1 Tsp sesame oil
1 Tbsp of mirin / rice wine (substitute 1 Tsp of sugar)
juice of a tangerine/mandarin or 1/2 an orange
optional: 1/2 clove minced garlic, 1/2 tsp chopped ginger.
Before cooking, add 1 tsp of black pepper and ginger powder
Naan Steps
The sweet potato can be boiled in salted water for about 10-15 minutes, until fork tender. Remove from water/strain and let sit.
If using frozen naan, you have multiple options, like warming it up in a pan, or in a toaster.
Once your naan is cooked, take a few spoons of sweet potato and smash/rub onto the naan. Add olive oil, salt,black pepper and the chopped rosemary and grill for 2-3 minutes on direct flame. Be careful not to burn the naan.
Finish with your favorite crystal salt, like Himalayan pink.
Steak
There are so many ways to cook a steak, in the pictured recipe, we cooked a picanha cut on the grill, at medium flame, for about 5-7 minutes on each side for a medium rare. Rotating once, then flipping halfway through- then rotating again.
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