- 4 garlic cloves, roughly chopped
- 1 1/2 teaspoons dried chilli flakes
- 1 tablespoon dried oregano
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/3 cup red wine vinegar
- 150ml olive oil
- 4 (200g each) beef scotch fillet steaks
- 600g orange sweet potato, peeled, cut into 2cm pieces
- 80g baby rocket
- sour cream (see tip), to serve
- Step 1Place 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.
- Step 2Meanwhile, 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.
- Step 3Return 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. For a lower-fat option, replace the sour cream with thick natural yoghurt.
- Low carb
- Low sodium
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Super Food Ideas