Steak with Smoky Sweet Potatoes and Kale Salad
Pink and perfect steak served alongside a fresh and vibrant kale salad makes this recipe an absolute mid-week winner! Healthy and hearty, this dish will quickly become a favourite on your dinner rotation.
prep time
10 mins
cook time
34 minutes
serves
4 people
Energy
360kcal
Fat
12.8g
Saturates
2.6g
Carbs
31.2g
Sugars
12.5g
Fibre
6.8g
Protein
26.6g
Salt
0.3g
Ingredients
- 4 x lean British beef thin cut or minute steaks (100g each), trimmed of fat
- 3-4 medium sweet potatoes, peeled and cut into chunks (approx. 500g peeled weight)
- 2 medium red onions, peeled and cut into small wedges
- 2 tablespoons rapeseed oil
- 2 teaspoons smoked paprika
- 3 garlic cloves, peeled and crushed
For the salad:
- 120g kale or cavolo nero, chopped and rinsed
- Juice of ½ lemon
- 1x 250g punnet cherry tomatoes, cut into halves
- 1 large cucumber, cut into bite-sized chunks
- Extra lemon wedges, to serve
Method
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- Place the sweet potato and red onions into an ovenproof dish. Add 1 tablespoon of oil, the smoked paprika and garlic. Season.
- Roast in the oven for 25-30 minutes tossing the vegetables occasionally, until tender and caramelised. Remove, cover and set aside.
- For the salad, place the kale in a salad bowl and ‘massage’ the kale leaves with some lemon juice and a pinch of salt. Add the tomatoes, cucumber and the remaining oil. Set aside.
- Season and cook the steak for 1-2 minutes on each side (for medium) and allow to rest for 1-2 minutes before slicing.
- Serve the steak tossed through the smoky sweet potatoes and kale salad. Finish with a squeeze of lemon juice and garnish with the lemon wedges.
