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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Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

Restaurants & Retailers

Grossi Florentino Grill

Grossi Florentino Grill

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

True South Black Rock, VIC

True South
Black Rock, VIC

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Our Farmers

Michael Kay

Michael Kay

Paul Saward

Paul Saward

Jackie Marshall

Jackie Marshall

John D Bruce

John Bruce 2546

Dallas & Jenny

DJ & JJ House
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour