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Broken Earth Winery

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Spicy Steak with Sweet Potato

Recipe Date:
March 29, 2017
Serving Size:
4
Cook Time:
02:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 4 Garlic Cloves, roughly chopped
  • 1 1/2 tsps Dried chili flakes
  • 1 tbsp Dried oregano
  • 1/2 cup Fresh flat-leaf parsley leaves
  • 1/3 cup Red wine vinegar
  • 2 tbsps Olive oil
  • 4 Beef scotch fillet steaks (divided)
  • 1 lb Orange sweet potato (peeled, cut into 1 inch pieces)
  • 3 ozs Baby rocket
  • Sour Cream to serve
Directions
  1. Place garlic, chili flakes, oregano, parsley, vinegar and ½ cup of oil in a small food processor. Process until well combined. Transfer half the marinade to a large bowl, reserve remaining marinade. Add steaks to bowl and season with salt and pepper. Turn steaks to coat. Cover and refrigerate for 1 to 2 hours (don’t marinate longer, as vinegar will start to cook and toughen the meat). Heat remaining oil in a large, non-stick frying pan over medium heat. Add sweet potatoes. Cook, stirring often, for 15 minutes or until tender. Remove pan from heat.
  2.  Meanwhile, preheat barbecue grill or chargrill pan on medium-high heat. Drain steaks from marinade. Cook steaks for 3 minutes on each side for medium or until cooked to your liking. Remove to a plate. Cover and allow to rest for 5 minutes.
  3. Return pan with sweet potatoes to high heat. Add reserved marinade. Cook for 2 minutes. Place rocket in a bowl. Add sweet potato mixture. Toss to combine. Slice steaks. Place sweet potato mixture on plates. Top with steak and a dollop of sour cream. Serve. For a lower-fat option, replace the sour cream with thick natural yoghurt.