Lunch/Dinner Steak with Roasted Sweet Potato
Serves : 2
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 2 x 200g rump steaks, room temperature
- 80ml lager
- 2 medium sweet potatoes, scrubbed and cut lengthways into thin wedges
- 1 red onion, cut into wedges
- 1 red pepper, seeded and cut into wedges
- 2 tsp vegetable oil
- Sea salt and freshly ground black pepper
- 80g sliced kale
- 2 tbsp balsamic vinegar
- 60g blue cheese, roughly chopped
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 4.
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Place the steaks into a bowl and pour over the lager, stir around the set aside to marinate while the vegetables cook.
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Place the sweet potatoes, red onion and red pepper onto a large oven tray, drizzle with half the vegetable oil, salt and black pepper and toss together.
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Place in the oven to roast for 20 minutes.
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After 15 minutes, start cooking the steak. Remove the steak from the lager, pat dry then rub with the remaining oil and season with salt and black pepper.
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Heat a frying pan until hot. Add the steaks and cook on each side for 3-4 minutes until browned and cooked through to your liking.
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Remove from the pan and set aside on a plate to rest while you finish the vegetables.
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Stir the vegetables around, then add the kale, balsamic and cheese to the tray and return to the oven for another 5 minutes until the kale has just charred and the cheese melted.
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Serve the steak with the vegetables alongside.
