Olive Magazine

Steak with healthier sweet potato fries

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This is a great way of cooking steak with a sharp and herby green sauce of shallots, white wine vinegar, hazelnuts, tarragon and parsley to serve poured over the hot steaks or on the side. Serve with skinny sweet potato fries.

Nutrition:
NutrientUnit
kcal492
fat20.7g
saturates0g
carbs43.7g
sugars0g
fibre5.6g
protein35.3g
salt0.38g
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Ingredients

  • 2 sweet potatoes, scrubbed
  • olive oil
  • 2 small shallots, chopped
  • 2 tsp white wine vinegar
  • 2 tsp hazelnuts, toasted and chopped
  • chopped to make 2 tbsp tarragon
  • chopped to make 3 tbsp flat-leaf parsley
  • 2 lean fillet steaks

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the sweet potatoes into thin chips and put on a large non-stick baking tray. Drizzle with a tiny bit of olive oil and some seasoning and toss to coat– spread them out so they crisp properly. Cook in the oven for 20 minutes, or until golden at the edges.

  • STEP 2

    Meanwhile, put the shallots and vinegar in a bowl and leave for 5 minutes. Add the nuts, tarragon, half the parsley, some salt and 1½ tbsp olive oil.

  • STEP 3

    Oil and season the steaks and griddle or pan-fry for 3 minutes each side for medium rare. Rest for 5 minutes in foil. When the chips are done, sprinkle with parsley and serve with the steaks, sauce and a crisp green salad, if you like.

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