Moroccan Spiced Ribeye Steak and Mashed Sweet Potatoes

Hey! The recipe says steak, where is the meat? Well sometimes food is so good that we forget to take pictures when need be. However, at least there is some sort of picture so I don't feel quite so bad. This recipe utilizes some great spices (cardamom, nutmeg, cinnamon, star anise, cocoa, and tumeric). While I'm sure that a spice blend exists that is close to this, it is just as easy to add the spices together with great results.

This recipe utilizes our Pastamore Kettle Roasted Garlic Oil in the mashed sweet potatoes. I know I've been on a Fresh Jalapeno Oil and Kettle Roasted Garlic Oil binge, but they are so versatile I keep finding great recipes to use them in.

Ingredients: Servings: 4
1.5 lbs - Ribeye steak (4 steaks - more can be used if desired)
2 lbs - sweet potatoes
2 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/2 - medium yellow onion
1 - green bell pepper
As needed - vegetable oil
Spice mix: (more may be needed based on size of steaks)
1 tsp - cardamom
1 tsp - cinnamon
1 tsp - nutmeg
1 tsp - cocoa powder
1 tsp - tumeric
1/2 tsp - star anise
1 tsp - salt

1. Preheat the oven to 350° F. Add all of the spices together for the spice mix, and then season the steaks generously. Do not be afraid of using the spice mix. Place the steaks to the side. Julienne the green peppers, and then slice each strip into four pieces. Dice the onion into a fine dice, and add to the green peppers.

2. Place a saute pan on the stove over medium/medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil, and when the oil is hot add the peppers and onion. Cook the onions and peppers until the onions are soft and the peppers still have some bite to them. Place a large pot of water on the stove over high heat, and bring to a boil. Peel the sweet potatoes and cut into 1/2" x 1/2" pieces. Place the sweet potatoes into the boiling water and cook.

3. Place a cast-iron pan on the stove over medium-high heat. When the pan is hot add 1-2 Tbsp of vegetable oil. When the oil is hot add the steaks to the pan. Sear the steaks until there is a good color on both sides of the steak, and then place the cast-iron pan in the preheated oven. The cooking time will depend on the desired temperature. (Steaks may need to be turned over if cooking time exceeds 5 minutes). Remove from the oven when desired doneness has been reached.

4. Once the sweet potatoes have cooked, drain them through a colander (reserving some of the cooking liquid). Mash with a potato masher and add liquid until desired consistency is reached. If there is not enough cooking liquid left over you can use broth or stock instead. Once mashed add the onions, green peppers, Pastamore Kettle Roasted Garlic Oil, and season with salt and pepper to taste.

5. Place the mashed sweet potatoes onto the plate, and then top with the finished ribeye steak. Serve and enjoy.