Sweet Potato Toast with Steak, Roasted Peppers and Arugula

Sweet Potato Toast with Steak, Roasted Peppers and Arugula
Prep Time
15 min
Cook Time
15 min
6 servings

Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.



medium sweet potatoes (about 1 lb total)
Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
oz deli-sliced roasted red bell peppers, drained (about ⅓ cup)
oz cooked sirloin or skirt steak, thinly sliced
cup arugula or watercress
Hot sauce, for serving



You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.

Step 1

Preheat the oven to 450ºF.

Step 2

Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.

Step 3

Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

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