Spiced steak with sweet potato wedges
This is a quick and easy way to inject more flavour into your steak. Plus, serving with sweet potato wedges instead of chips cuts the calories to under 500.
Spiced steak with bean salad and avocado sauce
Serves 2
Easy
Prep:
Cook:
Serve tender slices of paprika-infused sirloin steak with a fresh and funky pineapple, bean and red chilli salad
Skip to ingredients
- 2 sirloin steaks
- 1 tbsp olive oil
- ½ tsp smoked salt
- ½ tsp sweet smoked paprika
- ½ tsp dried thyme
- ¼ tsp dried cumin
- ¼ tsp chipotle chilli flakes
- 1 small avocado
- 1 lime
- 1 garlic clovegrated
- 150g fat-free cottage
- ½ red onionfinely diced
- 200g pineapplediced
- 400g tin of mixed beansdrained and rinsed
- ½ red chillifinely diced
- 20g corianderfinely chopped
- 80g rocket
Nutrition: per serving
- kcal731
- fat37g
- saturates13g
- carbs30g
- sugars16g
- fibre14g
- protein62g
- salt1.7g
Method
step 1
Remove the steaks from the fridge 30 mins before you want to cook them.
step 2
In a small bowl, combine the oil, salt, paprika, thyme, cumin and chilli flakes. Divide between the steaks and rub evenly across both sides.
step 3
In a small food processor, blitz the avocado, juice of half a lime, garlic and cheese until smooth. Season and add more lime juice to taste.
step 4
Put a frying pan over a high heat and cook the steaks for 2-3 mins on each side. Remove from the pan and rest on a plate.
step 5
Add a couple of tablespoons of water to the frying pan to deglaze, then return to a medium heat and add the onion and pineapple. Toss together for a couple of minutes until warm and starting to char, then tip into a large bowl.
step 6
Stir the beans, chilli and coriander into the pineapple, then toss through the rocket.
step 7
Spoon half the sauce onto each plate and spread to create a base for the steak to sit on. Divide the salad between the plates and serve.
