Skillet Steak & Butternut Latkes

Katie WellnessMama 2 Comments

This meal can be made in about 30 minutes and is kid-approved (especially the latkes!). The sweet potatoes or butternut squash are a great contrast to the balsamic glazed steak and the roasted vegetables round out the meal. Consider making extra latkes for breakfast leftovers! This recipe is made to serve 2-3 so double or triple if your family is bigger!

Skillet Steak & Butternut Latkes

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Wellness Mama

Recipe type: Main

Cuisine: Jewish

Serves: 4

Ingredients

• 1 lb skillet or flank steak
• salt
• pepper
• garlic
• balsamic vinegar (optional)
• 2 medium sweet potatoes or 1 large butternut squash
• ⅓ cup coconut or almond flour (or meal)
• 1 egg
• 1 onion, thinly sliced
• spices to taste
• 1 bag frozen vegetables of choice
• 3 TBSP butter or coconut oil

Instructions

1. Preheat oven to 400 degrees
2. Salt and pepper steak and set aside
3. Put vegetables in baking dish and put in oven for 30 minutes or until cooked
4. Grate sweet potatoes or butternut squash with cheese grater or food processor
5. Put in large bowl with sliced onion, egg, flour and spices and mix well with hands
6. Form into hamburger sized patties and cook in skillet over medium high heat in butter or coconut oil until browned (about 5 minutes per side)
7. When latkes are done, put on baking sheet and keep warm in oven with vegetables. Cut butter into pats and put over vegetables at this point.
8. Scrape out skillet and cook steak 3-4 minutes per side until desired doneness. When almost done, drizzle with balsamic vinegar and let reduce for 2 minutes.
9. Serve immediately.