Whole30 Steak Bites with Sweet Potatoes and Peppers

I saw this recipe at Our Salty Kitchen and wanted to make it since it had a different combination of vegetables than I usually use and it looked so juicy. It was tender and flavorful and even my pickiest eater ate the sweet potatoes and said she liked it. That was a big surprise for me!

The recipe calls for coconut aminos. I've never used it, but saw that it is a soy sauce substitute that is gluten-free, soy-free and made from coconut-blossom nectar. It is allowed on the Paleo and Whole30 diets (which this recipe is). I'm not following any specific diet, so I just used soy sauce since I had it and the coconut aminos is more expensive.

Whole30 Steak Bites with Sweet Potatoes and Peppers

1 lg. sweet potato (about 12 oz.), diced 1" pieces

1 t. sea or kosher salt

1 lb. flat iron steak, diced 1" pieces

3 T. olive oil, divided

2 cloves garlic, minced

2 bell peppers, seeded and diced 1" pieces

4 green onions, thinly sliced

2 T. coconut aminos

2 t. cracked black pepper

2 t. fresh cilantro, chopped

Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Do not overcook. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes. Make a well in the center of the pan and add the garlic. Sauté, stirring occasionally, until fragrant, about 1 minute. Add the bell pepper and green onions and toss with the potatoes. Sauté, stirring occasionally, until the peppers are bite tender, 3-4 minutes. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

Chocolate Glazed Chocolate Tart

I let my children choose what dessert they want for their birthday, but Alexander almost never chooses. And he didn't again this year. So I chose to make this chocolate tart for the first time and it turned out chocolaty and addictive. We really like it! We still have some leftover, but not much, and we're already talking about when to have it again. 

The recipe that I found on Epicurious calls for a 9-inch fluted tart pan, but I only have a 10 1/4-inch pan. I added an extra graham cracker to the crust and there was plenty. If you use a 9-inch pan, obviously your tart will be taller than mine. I used bittersweet chocolate chips for the chocolate. It's an easy recipe that ends up looking elegant and tasting heavenly. 

Chocolate Glazed Chocolate Tart

  

Crust:

       9 (5 x 2 1/2-in.) chocolate graham crackers, finely

       ground (1 c.)  (Do not use chocolate-covered)

       5 T. unsalted butter, melted

       1/4 c. sugar

Filling:

1 1/4 c. heavy cream

9 oz. bittersweet chocolate (not more than 65% cacao if marked), chopped

2 lg. eggs

1 t. pure vanilla extract

1/4 t. salt

Glaze:

2 T. heavy cream

1 3/4 oz. bittersweet chocolate, finely chopped

1 t. light corn syrup

1 T. warm water

Equipment:

a 9-inch round fluted tart pan (1 inch deep)

Crust:

Preheat oven to 350° with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of 9-inch fluted tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Refrigerate if not serving after that.