• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, halve, and cut sweet potatoes into 1/2-inch-thick wedges. • Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, pat steak* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Transfer to a cutting board to rest for at least 5 minutes.

• While steak cooks, halve ciabattas crosswise; toast until golden. • In a small bowl, combine horseradish sauce and mayonnaise.

• Thinly slice steak against the grain. • Spread a generous layer of horseradish mayo onto cut sides of ciabattas. Fill with steak and crispy fried onions; close to form sandwiches. • Halve sandwiches on a diagonal; divide between plates. Serve with sweet potato wedges and any remaining horseradish mayo on the side for dipping. Steak is fully cooked when internal temperature reaches 145°.