Name: One-Pan Steak with Sweet Potatoes and Scallions
Total time: 1 h 15 min
Ingredients: 1½ pounds sweet potatoes , unpeeled, cut lengthwise into 1-inch wedges; 2 tablespoons extra-virgin olive oil; Salt and pepper; 16 scallions , trimmed; 2 tablespoons packed dark brown sugar; 1 tablespoon finely ground coffee; 1 tablespoon chili powder; 2 (1-pound) boneless strip steaks , 1½ to 1¾ inches thick; 10 radishes , trimmed and sliced thin; 1 tablespoon lime juice , plus lime wedges for serving

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.

Before You Begin

Don’t be afraid to use all of the coffee rub on the steak. It aids in browning as well as adds flavor. The scallions should be left whole; only remove the root hairs.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 1½ tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper together in large bowl. Arrange potatoes skin side down in single layer on half of rimmed baking sheet. Roast until potatoes begin to soften, about 25 minutes.

Meanwhile, toss scallions with remaining ½ tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in now-empty bowl. Mix sugar, coffee, chili powder, 1½ teaspoons salt, and 1 teaspoon pepper together in small bowl. Pat steaks dry with paper towels, then sprinkle all over with coffee mixture.

Arrange scallions on top of potatoes. Place steaks on empty side of sheet. Roast until potatoes are fully tender and meat registers 125 degrees (for medium-rare), 12 to 15 minutes.

Transfer steaks bottom side up to carving board, tent with aluminum foil, and let rest for 5 minutes. Toss radishes, lime juice, and ¼ teaspoon salt together in bowl. Slice steaks thin against grain and serve with potatoes, scallions, radishes, and lime wedges.