The BBC Good Food logo
Steak & sweet potato chips

Steak & sweet potato chips

By
Rating: 5 out of 5.5 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Sirloin steak with chunky chips makes a great Friday night supper - this version is also iron, vitamin c and fibre rich

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal683
fat29g
saturates6g
carbs49g
sugars25g
fibre13g
protein48g
salt0.6g
Advertisement

Ingredients

For the dressing

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.

  • STEP 2

    Tip the potatoes onto a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.

  • STEP 3

    While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.

  • STEP 4

    Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content