Fried beef steak with beer sauce and baked sweet potato

Ingredients:

• 4 boneless sirloin steaks (approximately 200g each)
• 2 medium sweet potatoes, cut into 1cm thick wedges.
• 1 red onion, halved (do not peel)
• 3 tbsp. l. olive oil
• 1 cup lager
• 1 tbsp grainy Dijon mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons of honey
• 1 tbsp (15 g) butter
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 450°F (230°C). On a rimmed baking sheet, combine sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Place the onions cut side down. Bake, stirring halfway through, until the sweet potatoes are tender and the onions are golden and crisp, 25 to 30 minutes.
2. Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the steaks and cook until golden brown, 3-4 minutes per side for medium-rare. Transfer the steaks to a plate and cover with foil to rest.
3. Remove the pan from the heat and add the beer, scraping up any browned bits of meat from the bottom. Add the mustard and stir. Return the pan to medium-low heat and simmer until the liquid becomes slightly syrupy, 1-2 minutes. Add the vinegar, honey, and any juices from the steaks. Sprinkle with 1/4 teaspoon of salt. Remove from the heat and stir in the butter until melted.
4. Peel the baked onion and cut into half rings. Pour the sauce from the pan over the steaks. Serve with baked vegetables. Sprinkle with parsley.