Sweet Potato & Steak Canapés
 
Makes 8 servings
Ingredients
  • 8 thin slices large sweet potato
  • ½ teaspoon fine sea salt
  • ¼ teaspoon paprika
  • 8 ounces ½-inch thick New York strip steak*
  • ¼ cup coconut aminos
  • 2 cloves garlic, grated, divided
  • 1 tablespoon olive oil
  • ⅓ cup mayonnaise
  • 1 teaspoon stone-ground mustard
  • ½ teaspoon fresh lemon zest
  • 1 teaspoon fresh thyme
  • Garnish: arugula microgreens
Instructions
  1. Preheat oven to 250°. Line a rimmed baking sheet with parchment paper.
  2. Place sweet potato slices in a single layer on prepared baking sheet. Evenly sprinkle sweet potato slices with salt and paprika.
  3. Bake until crisp, 60 to 90 minutes. Let cool completely on baking sheet.
  4. In a medium bowl, combine steak, coconut aminos, and 1 garlic clove. Let marinate for 30 minutes.
  5. Drain steak, and discard marinade.
  6. In a nonstick sauté pan, heat olive oil over medium-high heat. Add steak to pan, and sear steak on all sides until browned, 2 to 3 minutes per side. Remove from heat, let cool completely, and refrigerate for at least 1 hour.
  7. In a small bowl, whisk together mayonnaise, remaining 1 garlic clove, mustard, lemon zest, and thyme. Use immediately or cover, refrigerate, and use within a day.
  8. Just before serving, place 1 teaspoon mayonnaise mixture on each sweet potato slice.
  9. Using a large sharp knife, slice steak into thin strips. Starting at a short end, roll up each steak strip and place atop spread side of sweet potato slices.
  10. Garnish with microgreens, if desired. Serve immediately.
Notes
*Remaining steak can be used for other purposes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-steak-canapes/