Tuscan Steaks with Crushed Sweet Potato
Serves 4, Prep 15 mins, Cook 8 mins
2 tblsps olive oil 1 tblsp Tuscan seasoning 2 cloves garlic, crushed 4 x 200g beef sirloin steaks 2 tblsps balsamic vinegar Steamed green beans, to serve
CRUSHED SWEET POTATO
800g sweet potatoes, peeled,
cut into 3cm pieces 25g butter, chopped ¼ cup chopped fresh parsley Salt and pepper, to taste
1 To make potatoes, cook sweet potatoes in a large saucepan of boiling water until tender. Drain. Return to pan with butter. Stir gently to crush. Stir in parsley. Season with salt and pepper. Cover to keep warm. 2 Meanwhile, combine oil, seasoning and garlic in a large bowl. Add beef. Toss to coat. 3 Heat a large, non-stick frying pan over a high heat. Add beef. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. 4 Return same pan to a high heat. Add combined vinegar and ½ cup water. Bring to boil. Boil for 2 minutes, or until slightly reduced. 5 Serve steaks with crushed sweet potato and beans. Pour over pan juices.
TIP Sirloin can be replaced with rump, if preferred. For a change, replace parsley with chopped fresh chives.