Sweet Potato Toast

1: Clean and slice the sweet potatoes into roughly 1/2 inch slices.

2: Coat the sweet potato slices in olive oil and sprinkle with salt.

3: Bake the sweet potatoes on a wired rack at 425°F until fork tender.

4: Slice the tomatoes and add them to a pan on medium-high heat with a couple of tablespoons of olive oil.

5: Season the tomatoes with salt, pepper, and garlic powder to taste.

6: Cook for 5-7 minutes, smashing them into a jam-like consistency and lowering the heat.

7: Cook your steak as preferred or follow the recipe for 'Dry Salt Brined Filet'.

8: Once the steak is finished, give the sweet potatoes a final toast on a hot pan with olive oil until crispy.

9: Assemble the sweet potato toast with roasted cherry tomato jam, micro greens, steak, and chimichurri on top.