Mexican Sweet Potato with Seared Steak

Ingredients (Steak)

• 1 (8oz) rib eye steak
• 1 T soy sauce
• 1 T dijon mustard
• 1 t cumin
• 1 t paprika
• 1 t salt
• 1/2 lime zest/juice

Ingredients (Sweet Potato filling)

• 2 sweet potatoes
• 1 pint grape tomatoes, quartered
• 1 jalapeño pepper, minced
• 1 t cumin
• 1/2 t paprika
• 1/2 t chili powder
• 1/2 t garlic powder
• pinch salt
• 1/4 C black beans (optional)
• 1/4 C corn (optional)
• 1/2 avocado, sliced

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Using a fork or paring knife poke a couple of holes into each sweet potato, place on a parchment lined pan and bake for 40-50 minutes until fully cooked though (this will vary on your oven and the size of the potato, use a fork or knife to check doneness).
3. Marinade steak in a ziplock bag with soy sauce, dijon, cumin, paprika, salt and lime juice/zest. Leave at room temperature to marinate for 15-20 minutes.
4. Once sweet potatoes are fully cooked, let cool for 10 minutes, cut each potato lengthwise in half and scoop out all of the potato insides into a bowl.
5. In the sweet potato bowl, combine grape tomatoes, jalapeño, cumin, paprika, chili powder, garlic powder and salt.
6. Remove steak from marinade, sear steak for 4-5 minutes on each side for medium rare, and let rest for 5 minutes.
7. Scoop sweet potato filling back into the potato skins, top with sliced steak, avocado, corn & black beans.