Recipes

Main Dishes

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 ½ teaspoon dried thyme
Salt and pepper to taste

Grilled Steak Sandwiches
1 ½ pounds Certified Angus Beef top sirloin steaks
Salt and pepper to taste
16 French baguette slices, cut on the bias
1/3 cup unsalted butter, softened
½ cup roasted red peppers, diced
4 ounces fresh mozzarella, sliced

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 d own, in skillet over medium heat. Layer steak, peppers, mozzarella and another slice of bread on each. Toast sandwiches until gold brown, flipping once.

Serves 8

Nutrition:

Per Serving: 571 calories, 16g fat, 8g saturated fat, 76mg cholesterol, 75g carbohydrates, 7g dietary fiber, 31g protein, 1186mg sodium, 32% daily value iron (based on 2,000 calorie diet)