You are totally capable of transforming your dinner table into that of a five star restaurant.
This has become one of my signature dishes from new cookbook, The Marblespoon Cookbook. It’s quite simple to make, and takes about an hour from start to finish.
- extra-virgin olive oil
- kosher salt and black pepper, to taste
- 2 sweet potatoes, sliced in half lengthwise
- 1 head garlic, sliced in half
- 1 large red onion, sliced
- 8 oz mushrooms, sliced
- 1 9-oz package cherry tomatoes on the vine
- 1–2 (1½ lb) extra thick Delmonico steaks
- 2 Tbsp margarine
- 3–4 sprigs thyme or rosemary
- Let steaks sit at room temperature for a minimum of 30 minutes and up to an hour.
- Preheat oven to 425 degrees.
- Drizzle a generous amount of olive oil onto a large metal baking sheet. Season with salt and pepper to taste. Massage oil and seasoning into the sweet potatoes, making sure they are lightly coated all over. Arrange sweet potatoes in a single layer.
- Place the garlic halves directly on the seasoned oil in the baking sheet, skin side up.
- Add the sliced red onions, mushrooms, and cherry tomatoes. Drizzle with a generous amount of olive oil and season with additional salt and pepper to taste. Massage into the vegetables, making sure they are all evenly seasoned.
- Roast uncovered for 45 to 50 minutes, or until the sweet potato starts to caramelize and can be easily pierced with a fork.
- Liberally season steaks with salt on all sides.
- Heat a large cast iron skillet over medium-high heat for about 5 minutes. Once screaming hot and smoking, place steaks on the skillet, and cook for 1 minute, until a crust begins to develop. Continue cooking and flipping in 1-minute intervals, for a total of 5 to 6 minutes.
- Add margarine and thyme to the pan and allow to melt. Carefully tilt the pan so the margarine pools on one side, and using a spoon, baste the steaks for about 30 to 45 seconds. At this point, you can check internal temperature, aiming for 125 to 130 degrees for medium-rare.
- Transfer steaks to a clean cutting board and let them rest for 5 minutes before slicing against the grain. Serve hot.
Want to cook more from Vera’s beautiful book? Get it fastest direct from the publisher here. It’s sold out on Amazon but will soon be restocked!