MD Sweet Potato Soup with Grilled Steak Sandwich
Sweet Potato Soup with Grilled Steak Sandwich
Ingredients:
Sweet Potato Soup
1 (40-ounce) can sweet potatoes, drained and rinsed or 2 2/3 cups cooked, mashed fresh sweet potatoes
4 cups beef broth
1 cup apple juice
1 apple, unpeeled, cored and quartered
3 tablespoons chopped sweet onion
1 clove garlic, peeled and diced
4 bay leaves
3 sprigs fresh types, or 1/2 teaspoon dried thyme
Salt and pepper to taste
Grilled Steak Sandwiches
1 1/2 pounds Certified Angus Beef top sirloin steaks
16 French baguette slices, cut on the bias
1/3 cup unsalted butter, softened
1/2 cup roasted red peppers, diced
4 ounces fresh mozzarella, sliced
Salt and pepper to taste
Instructions:
Sweet Potato Soup
1. Combine all ingredients in large saucepan and simmer over medium heat for 15-20 minutes. Remove bay leaves and thyme sprigs.
2. Transfer mixture to a blender and puree. Season with salt and pepper. Adjust consistency with additional beef broth if necessary. Serve with sandwiches.
Grilled Steak Sandwiches
1. Preheat grill to medium-high heat. Season top sirloin with salt and pepper, and grill to medium rare (140°F internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.
2. Butter one side of bread slices. Place four slices, butter-side down, in skillet over medium heat. Layer steak, peppers, mozzarella and another slice of bread on each. Toast sandwiches until gold brown, flipping once.
Servings: 8 servings
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