Spicy Steak with Sweet Potato

Spicy Steak with Sweet Potato

 

Serves: 4

Ingredients

Blue Triangle 4 garlic cloves, roughly chopped
Blue Triangle 1 ½ teaspoons dried chilli flakes
Blue Triangle 1 tablespoon dried oregano
Blue Triangle ½ cup fresh flat-leaf parsley leaves, chopped
Blue Triangle ⅓ cup red wine vinegar
Blue Triangle 150ml olive oil
Blue Triangle 4 (200g each) Beef scotch fillet steaks
Blue Triangle 600g orange sweet potato, peeled, cut into 2cm pieces
Blue Triangle 80g baby rocket
Blue Triangle sour cream (see tip), to serve

 

Method

  1. Place garlic, chilli flakes, oregano, parsley, vinegar and 1/2 cup of oil in a small food processor. Process until well combined. Transfer half the marinade to a large bowl, reserve remaining marinade. Add steaks to bowl and season with salt and pepper. Turn steaks to coat. Cover and refrigerate for 1 to 2 hours (don't marinate longer, as vinegar will start to cook and toughen the meat). Heat remaining oil in a large, non-stick frying pan over medium heat. Add sweet potatoes. Cook, stirring often, for 15 minutes or until tender. Remove pan from heat.
  2. Meanwhile, preheat barbecue grill or a chargrill pan on medium-high heat. Drain steaks from marinade. Cook steaks for 3 minutes on each side for medium or until cooked to your liking. Remove to a plate. Cover and allow to rest for 5 minutes.
  3. Return pan with sweet potato to high heat. Add reserved marinade. Cook for 2 minutes. Place rocket in a bowl. Add sweet potato mixture. Toss to combine. Slice steaks. Place sweet potato mixture on plates. Top with steak and a dollop of sour cream. Serve.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 For a lower-fat option, replace the sour cream with thick natural yoghurt.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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Restaurants & Retailers

Grass Roots Urban Butchery

Grass Roots Urban Butchery

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Our Farmers

Andrew Kay

Andrew Kay

John D Bruce

John Bruce 2546

Jamie Oliver

Jamie Oliver

Michael Kay

Michael Kay

Alison Napier & Son

Allison Napier
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour