Steak with fried sweet potato

Ingredients:

• 1 boneless sirloin steak weighing 600g (approximately 4cm thick)
• 2 large sweet potatoes (about 800g), cut into 2.5cm pieces.
• 2 tsp light brown sugar
• 2 tsp smoked paprika
• 3 tbsp. l. olive oil
• 1-2 tbsp chopped pickled jalapeno peppers + 2 tbsp brine from jar
• 2 tablespoons unsalted butter, cut into pieces
• 1 small yellow bell pepper, chopped
• 1 bunch green onions, chopped
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat the oven to 200°C (400°F) and place the sliced ​​sweet potato in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until tender when pierced with a fork, 10 minutes. Combine the sugar with 1 teaspoon each of paprika and salt and rub the mixture over the steak. Let sit for 5 minutes.
2. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and cook until golden brown, about 3 minutes per side. Transfer the skillet to the oven and cook for another 7 minutes for medium-rare.
3. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing. Return the pan to medium-high heat. Add the jalapeño brine and scrape up any browned bits from the bottom of the pan. Stir in the butter and set aside.
4. Meanwhile, heat another large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, sweet potato, bell pepper, the remaining 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook, stirring, until the sweet potato is golden brown, about 5 minutes. Add the jalapeño, green onion, and parsley and cook for another 2 minutes. Serve with the steak and pan sauce.