Serves : 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
- 4 medium sweet potatoes, scrubbed and cut into wedges
- 6 tbsp Chilli and Garlic Sauce
- 4 steaks
- 1 tbsp olive oil
- 1 tsp crushed black peppercorns
- 1 shallot, finely chopped
- 1 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped flat leaf parsley
- 80g rocket
NB – remove steaks from the fridge and packaging 1 hour before cooking and place uncovered on a plate – this will allow the steaks to dry out slightly and come to room temperature
Preheat the oven to 200C/fan 180c/gas 6.
Tip the potato wedges into a large bowl and spoon half the chilli and garlic sauce over the top, then toss together until totally coated. Tip out onto a large oven tray, making sure the skin side is in contact with the tray and they’re all standing up – this helps keep them crispy.
Place in the oven for 25 minutes until tender and slightly crispy on the edges.
Rub the steaks with the olive oil then press the peppercorns onto one side of the steaks.
Heat a large griddle pan until hot, add the steaks and fry on each side for 2-3 minutes then remove and place onto a plate to rest.
Place the rest of the chili and garlic sauce into a small bowl, add the sherry vinegar, olive oil, shallots and flat leaf parsley and stir through.
Serve the wedges with the steak and rocket alongside, then spoon the chimichurri sauce over the top – serving any extra in a bowl.