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Steak Salad with Roasted Sweet Potatoes
Recipe Notes
The sweet potato cooked like this make a great alternative to wedges served with sour cream and sweet chili sauce. It’s worth buying a really good steak from the butcher, which might seem expensive but is well worth it if it’s only every week or two you have it.
Ingredients:
1 large sirloin steak
2 sweet potatoes, skin on, cut into wedges
1 small punnet of cherry tomatoes
50g rocket, washed
sumac, to serve (optional)
Directions:
- Toss sweet potato in a little olive oil and roast at 180C for 20-25 minutes until tender and golden.
- After 15 minutes, add the cherry tomatoes as they don’t need as long to cook.
- Heat a heavy based pan or grill to high and season steak with salt and pepper.
- Sear for 1 minute each side, then cook for a further 3 minutes each side (depending on size of steak, for medium rare).
- Allow to rest for 3 minutes before slicing.
- Serve steak on top of rocket leaves with sweet potato and tomatoes and a sprinkle of sumac, if using.
Yields 2 Servings.
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