BARBECUED RIB EYE WITH SWEET POTATO CHIPS
Ingredients: Serves 4
2 medium sweet potatoes 2 Tbsp extra virgin olive oil sea salt flakes and freshly-milled black pepper 4 x 300g rib eye cutlets cooking oil spray ¼ bunch parsley leaves, finely chopped aioli, pesto and lemon wedges, to serve
1 Preheat oven to 200C. Cut the sweet potatoes into chips, then toss with olive oil and season with salt and pepper. Arrange in a roasting pan and bake for 30 minutes. 2 Sprinkle the steaks with cooking oil spray and season with salt. Cook over a hot barbecue grill for 10 minutes, turning regularly, until medium. Set aside to rest for 2½ minutes. Toss the chips in parsley, then serve with the steaks, aioli, pesto and lemon wedges.