Steak and Sweet Potato Pancake Stack with Maple-Bourbon Glaze

Steak and Sweet Potato Pancake Stack with Maple-Bourbon Glaze ingredients

• 1 lb flat iron or sirloin steak
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 large sweet potato, peeled and grated
• 1.5 cups all-purpose flour
• 2 tbsp light brown sugar, packed
• 1 tbsp baking powder
• 0.5 tsp cinnamon
• 0.25 tsp nutmeg
• 0.25 tsp salt
• 1 large egg
• 1 cup milk
• 2 tbsp melted butter
• 0.5 cup maple syrup
• 2 tbsp bourbon
• 1 tbsp butter
• 1 tbsp fresh chives, chopped

How to make Steak and Sweet Potato Pancake Stack with Maple-Bourbon Glaze

1. For the sweet potato pancakes: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
2. In a separate medium bowl, whisk together 1 large egg, 1 cup milk, and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix, lumps are okay.
3. Fold in the grated large sweet potato. Let the batter rest for 5-10 minutes while you prepare the griddle.
4. Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until golden brown and cooked through. Keep pancakes warm in a low oven (200°F) while you cook the rest.
5. For the steak: Pat the 1 lb flat iron or sirloin steak dry with paper towels and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan.
7. Sear the steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F), adjusting time for desired doneness. Use a meat thermometer to ensure accuracy.
8. Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing against the grain into thin strips or medallions. Resting allows the juices to redistribute for a more tender result.
9. For the maple-bourbon glaze: In a small saucepan, combine 1/2 cup maple syrup, 2 tablespoons bourbon, and 1 tablespoon butter. Bring to a gentle simmer over medium heat, whisking until the butter is melted and the glaze is slightly thickened, about 2-3 minutes.
10. To assemble, place a few warm sweet potato pancakes on each plate. Arrange slices of the cooked steak on top of or alongside the pancakes. Drizzle generously with the warm maple-bourbon glaze.
11. Garnish with 1 tablespoon of chopped fresh chives for a fresh, savory contrast before serving immediately.

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