Ingredients
Steak and vegetables ingredient list
- 1 Fillet steak
- 1 Medium sized sweet potato
- 1 Medium sized tomato halved
- 1 Portobello mushroom sliced
- 1 Avocado
- 1 Fresh fig
- 2 Tenderstem broccoli tips
- ½ tsp Chilli flakes optional
- 1 heaped teaspoon
- Cajun spice
- Salt to taste
- Pepper to taste
- Avocado oil or oil of choice
Chimmichurri herb dressing
- 3 Spring onion finely chopped
- 2 Garlic cloves finely chopped
- 3 tsps Finely chopped coriander/parsley your preference
- 1 tsp Finely chopped oregano
- The juice of half a lemon
- 1 tsp Chilli powder
- ½ tsp Dried chilli flakes
- ½ tsp Paprika
- 5 tbsps Good quality extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Pre heat oven to fan 180℃
- Slice the sweet potato about two thirds down making sure not to slice all the way through. Put the potato in a microwaveable bowl and place in the microwave for 6 minutes to slightly soften.
- In the meantime line a baking tray with some parchment paper. Add the halved tomato and sliced mushroom to the tray before seasoning with a drizzle of oil, salt and black pepper. Once the sweet potato has had 6 minutes in the microwave, add it to the same baking tray as the tomato and mushroom and season with oil, salt, black pepper and 1 heaped teaspoon of cajun spice. Rub into the potato well and bake in the oven for 20-25 minutes.
- 10 minutes before the roasting vegetables are ready, heat a griddle pan of a medium-high heat. Pat dry the fillet steak with kitchen roll and season both sides with oil, salt and pepper making sure you rub it into the steak really well. Add the steak to the hot pan and cook for 90 seconds each side (I like my steakrare with a nice sear so allow extra time for cooking if you prefer your steak medium) Once cooked, place on a plate and allow to rest for 5 minutes.
- Whilst the steak is resting, add the tender stem broccoli to the same griddle pan and cook for 5 minutes on a medium heat turning frequently until nicely charred.
- Place the avocado into a small bowl and mash with a dash of lemon juice, pinch of chilli flakes, salt and pepper to taste. At this point, slice the fresh fig.
- Finally, slice the steak, place on top of the mashed avocado and top with the chimichurri before plating up the rest of the vegetables.
Notes
CHIMICHURRI HERB DRESSING:
To make the chimichurri herb dressing just add all the ingredients into a bowl and stir well to combine the ingredients. You can make this well in advance and it will keep well in the fridge for 2-3 weeks but trust me…. it doesn’t last long.
To make the chimichurri herb dressing just add all the ingredients into a bowl and stir well to combine the ingredients. You can make this well in advance and it will keep well in the fridge for 2-3 weeks but trust me…. it doesn’t last long.
Nutrition
Calories: 741kcal | Carbohydrates: 71g | Protein: 36g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 105mg | Sodium: 286mg | Potassium: 2213mg | Fiber: 14g | Sugar: 24g | Vitamin A: 34839IU | Vitamin C: 38mg | Calcium: 164mg | Iron: 7mg
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2 Responses
Chimichurri…my oh my!
I’ve never made it before, so simple to make and so good!
Went really well with the steak.
I did the sweet potatoes in the air fryer, 40 mins at 200C and they came out really well.
Thank you mate, really glad you enjoyed it. Chimichurri compliments steak beautifully doesn’t it? Air fryer sweet potatoes are amazing!!