Mixed Grill Platter

Step 1

Preheat oven to 400°F. Cut the purple sweet potato into wedges and the corn into 2-inch rounds. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast the sweet potato and corn for 15 minutes, then add the broccoli florets and cherry tomatoes, drizzle with 1 tbsp olive oil, and roast 10 more minutes until vegetables are tender and lightly charred.

Step 3

While vegetables roast, season the steak with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Cook steak 3-4 minutes per side for medium-rare, until browned and internal temperature reaches 130°F.

Step 4

In the same skillet, add the breaded cutlets and cook over medium-high heat until golden brown and crispy, about 3 minutes per side, until heated through.

Step 5

Slice the steak and arrange on a platter with the cutlets and roasted vegetables. Serve with mayonnaise on the side if desired.