One-Pan Steak with Sweet Potatoes and Scallions
A nicely cooked steak with a great sear and sides, all ready at once? We doubted it, too.
Why This Recipe Works
Cooking strip steaks on the stovetop in a blazing-hot skillet is a surefire way to achieve an attractive brown crust and tender, juicy meat. But we wanted to make dinner for four with vegetables as well as strip steaks and dirty only one pan in the process—and we wanted to have it all ready at the same time. We simulated pan-searing the steaks by preheating a rimmed baking sheet before dropping the steaks onto it to cook quickly. This produced a satisfying sizzle and, with an extra boost from a spice rub, a flavorful crust on one side of the steaks. Jump-starting the sweet potatoes while heating the sheet for the steaks allowed everything to come out of the oven and onto the serving platter at the same time.