Steak Salad with Roasted Sweet Potatoes

The sweet potato cooked like this make a great alternative to wedges served with sour cream and sweet chilli 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.

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)

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.

Serves 2.

Recipe by Kate Hemphill.