Picture this: my dad has been fighting COVID in Nigeria all year (once personally) and between treating patients, and navigating shifting travel restrictions, I haven’t seen him in more than a year. We finally got to show him the new house, and talk through all the awesome news this year (did I mention we’re having a baby?!). But it’s impossible to curate something for my dad because the man has seen and done everything. Really. So, I did a riff on steak and potatoes, because you can’t beat the classics.

Top sirloin got the knod again this time, and I seasoned it with rosemary salt. The supporting cast was a cranberry-wine sauce, sweet potato purée and some roasted sprouts. I was in my zone, and didn’t take a lot of pictures. You know what to do though– season the steak a few hours ahead of cooking, roast the sweet potato, Brussels’ sprouts, and get ready.

Now, the steak needs a little butter, so once you sear for a few minutes, add a tablespoon, fresh herbs, and baste. Cook it to your desired temperature… my dad likes well done like a real Nigerian, but I got him to eat medium-well. Progress.

The potatoes need to be soft, so take the time to parboil, and roast them fully. Then, blend then with chicken stock and tahini until smooth. Season to taste.

2lb Top Sirloin

4 Large Sweet Potatoes, peeled and cubed

2 Heads of Garlic

3 Cups Brussels’ Sprouts

1 Cup Shiitake

1 Cup Dried Cranberries, minced

1 Cup Cabernet Sauvignon

1/2 Cup Heavy Cream/Stock

3 Tbs Butter

1 Tbs Pomegranate Molasses

1 Tsp Vegetable Oil

2 Sprigs Rosemary & Thyme

1 Tsp Coriander

1 Tsp Dried Rosemary

Salt & Pepper to taste

1. Season the steaks with salt, pepper, and dried herbs, and marinate for at least one hour in the fridge.
2. Sear in a heavy pan on medium-high heat, then lower the heat to medium, add butter/fresh rosemary, and baste with a spoon until you reach your desired temperature. Rest the meat until ready to serve.
3. Boil the peeled sweet potatoes in heavily salted water, then transfer to a lightly greased baking sheet and roast at 400 degrees with the garlic until soft. Allow to cool on the stovetop.
4. Once cooled, transfer the sweet potatoes and one head of peeled, roasted garlic to a food processor with extra butter. Pulse until fully blended. Add stock or cream as needed, and season to taste.
5. Roast all the brussels’ sprouts and mushrooms at 400 degrees with light seasoning. Drizzle with oil as needed. Flip once, and cook evenly on both sides. Set aside to cool.
6. Reduce the wine by half, then add dried cranberries, dried/fresh rosemary, 1 Tbs of butter, pomegranate molasses, and 1-2 cloves of roasted garlic. Lower the heat and stir sparingly until the sauce thickens.
7. Plate and serve.

Done.