Ingredients
- 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
Method
- 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
Nutrition
2805 kj
Energy
42g
Fat Total
13g
Saturated Fat
5g
Fibre
48g
Protein
116mg
Cholesterol
138.74mg
Sodium
9g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Super Food Ideas
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