Steak with Sweet Roasted Potato Recipe

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

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
681g per serving
34% %GDA
Fat
23.00g per serving
33% %GDA
Saturates
11.00g per serving
55% %GDA
Sugars
22.00g per serving
24% %GDA
Salt
1.10g per serving
18% %GDA

Method

  1. Preheat the oven to 200C, fan 180C, gas mark 4.

  2. Place the steaks into a bowl and pour over the lager, stir around the set aside to marinate while the vegetables cook.

  3. 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.

  4. Place in the oven to roast for 20 minutes.

  5. 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.

  6. 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.

  7. Remove from the pan and set aside on a plate to rest while you finish the vegetables.

  8. 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.

  9. Serve the steak with the vegetables alongside.

Enjoy With Stella Artois

Enjoy with Stella Artois