Steak with Sweet Potato Hash

• 2 large sweet potatoes (about 1 3/4 pounds), cut into 1-inch chunks
• 2 teaspoons packed light brown sugar
• 2 teaspoons smoked paprika
• Kosher salt
• 1 1 1/4 -pound boneless sirloin steak (about 1 1/2 inches thick)
• 3 tablespoons extra-virgin olive oil
• 1 to 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine from the can
• 2 tablespoons unsalted butter, cut into pieces
• 1 small yellow bell pepper, chopped
• 1 bunch scallions, chopped
• 1 tablespoon chopped fresh parsley

1. Preheat the oven to 400 degrees F. Put the sweet potatoes in a microwave-safe bowl with 2 tablespoons water.
2. Cover loosely with plastic wrap and microwave until fork-tender, 10 minutes.
3. Combine the sugar and 1 teaspoon each paprika and salt; rub on the steak.
4. Let sit 5 minutes.
5. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
6. Add the steak and sear until browned, about 3 minutes per side.
7. Transfer the skillet to the oven; cook 7 more minutes for medium rare.
8. Transfer the steak to a cutting board and let rest 5 minutes before slicing.
9. Return the skillet to medium-high heat.
10. Add the jalapeno brine and scrape up any browned bits.
11. Stir in the butter; set aside.
12. Meanwhile, heat a separate large skillet over medium-high heat.
13. Add the remaining 2 tablespoons olive oil, the sweet potatoes, bell pepper, the remaining 1 teaspoon smoked paprika and 1/2 teaspoon salt.
14. Cook, stirring, until the sweet potatoes are browned, about 5 minutes.
15. Add the jalapenos, scallions and parsley and cook 2 more minutes.
16. Serve with the steak and reserved pan sauce.
17. Photograph by Charles Masters

sweet potatoes, brown sugar, paprika, kosher salt, boneless sirloin steak, extravirgin olive oil, pickled jalapenos, unsalted butter, yellow bell pepper, scallions, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-with-sweet-potato-hash.html (may not work)