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Steak with Smoky Sweet Potatoes and Kale Salad

Steak with Smoky Sweet Potatoes and Kale Salad

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Prep Time 20 minutes
Cook Time 34 minutes
Energy: 360
Ingredients Method Nutrition

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
 

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark
  2. 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.
  3. Roast for 25-30 minutes tossing the vegetables occasionally, until tender and caramelised. Remove, cover, and set aside.
  4. 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.
  5. 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.
  6. Serve the steak tossed through with the warm smoky sweet potatoes and kale salad and garnish with the lemon wedges.

Nutrition

Energy: 360kcalFat: 12.8gSaturated Fat: 2.6gCarbs: 31.2gSugar: 12.5gFibre: 6.8gProtein: 26.6gSalt: 0.33g

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