Main and Side
Steak with Roasted Sweet Potatoes
Rosemary sweet potatoes from the oven and a pan-seared steak, for special evenings.
- Gluten-free
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 2
Ingredients
How many servings?
- 2 sweet potato
- 3 tbsp olive oil
- 1 tsp rosemary
- 1½ tsp salt
- 2 beef steak
- 1 tsp black peppercorns
- 1 tbsp butter
- 2 cloves garlic
Method
- Heat the oven to 210 °C and cut the sweet potatoes into wedges, skin on.
- Toss the sweet potatoes with most of the olive oil, rosemary and half the salt. Arrange in a single layer on a baking tray and roast for 25–30 minutes, until the edges are golden and the potatoes are tender.
- Remove the steaks from the refrigerator 15–20 minutes before cooking. Coarsely crush the peppercorns and press them onto the steaks with the remaining salt.
- Heat a pan thoroughly over medium-high heat and add the remaining olive oil. Cook the steaks for about 3–4 minutes per side, depending on their thickness and desired doneness.
- In the last minute add the butter and crushed garlic and spoon the melted butter over the steaks; rest for 5 minutes and serve with the potatoes.