Steak with Smoky Sweet Potatoes and Kale Salad
Ingredients
- 4 lean beef thin cut or minute steaks, 100g each, trimmed of fat
- 3-4 medium sweet potatoes, peeled, cut into chunks, approx 500g peeled weight
- 2 medium red onions, peeled, cut into small wedges
- 2 tablespoons rapeseed oil
- 2 teaspoon smoked paprika powder
- 3 garlic cloves, peeled, crushed
- For the salad: 120g kale or cavolo nero leaves, chopped, rinsed
- juice of ½ lemon
- 1 x 250g punnet cherry tomatoes, halved
- 1 large cucumber, cut into bite-sized chunks
- extra lemon wedges, to serve
Method
- Preheat the oven to 200°C, 180°C Fan, Gas Mark
- 2. Place the sweet potato and red onions into a large ovenproof dish. Add 1 tablespoons of oil, the smoked paprika and garlic. Season and gently toss together.
- Roast for 25-30 minutes tossing the vegetables occasionally, until tender and caramelised. Remove, cover, and set aside.
- For the kale salad, place the kale in a large salad bowl and 'massage' the kale or cavolo nero leaves with lemon juice and a pinch of salt. Add the tomatoes, cucumber and 2 tsp oil. Set aside.
- Heat a non-stick frying pan over moderate heat until hot. Brush the steaks with the remaining oil and season on both sides. Cook the steaks for 1-2 minutes on each side (for medium) and allow to rest for 1-2 minutes before slicing.
- Serve the steak tossed through with the warm smoky sweet potatoes and kale salad and garnish with the lemon wedges.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 360kcal18% | 12.8g18% | 2.6g13% | 12.5g14% | 0.33g6% |
| Carbs | Fibre | Protein |
|---|---|---|
| 31.2g12% | 6.8g28% | 26.6g53% |
