Difficulty: Easy

Makes: 6 toasts
Nutrition per Serving: 90 Calories, 4g Total Fat, 1g Saturated Fat, 10mg Cholesterol, 130mg Sodium, 10g Carbohydrates, 1g Fiber, 4g Protein, 2g Sugar
Time Required: Total 30 min, Active 15 min

Have some leftover steak? Transform it into a smoky, juicy topping for sweet potato toast an easy, satisfying recipe perfect for a quick snack or a simple yet impressive dish to serve guests.

Ingredients

2 medium sweet potatoes (approximately 1 pound total)
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly cracked black pepper
3 ounces deli-style roasted red bell peppers, drained (about 1/3 cup)
4 ounces cooked sirloin or skirt steak, thinly sliced
1/3 cup arugula or watercress
Hot sauce, optional for serving

Instructions

Preheat your oven to 450F (230C).
Trim the four long edges off each sweet potato so they will lie flat on a cutting board. Cut each sweet potato lengthwise into 1/2-inch-thick slices, roughly 5 inches by 2 inches (about 3 slices per sweet potato). In a medium bowl, toss the sweet potato slices with olive oil and a pinch of salt until evenly coated. Arrange them on a baking sheet and roast, flipping once halfway through, until they are lightly browned and tender when pierced with a knife, about 15 minutes. Remove the roasted sweet potatoes and place on two serving plates.
Divide the roasted peppers evenly over the sweet potato toasts, then layer the thin steak slices on top. In a small bowl, gently toss the arugula with a drizzle of olive oil and a splash of hot sauce, then scatter it over the steak. Season each toast with salt and freshly ground pepper to taste. Serve immediately.

You can prepare the sweet potato toasts ahead of time and store them in an airtight container in the refrigerator for up to four days. To reheat, simply toast them again in a toaster until warmed through.