Tus­can Steaks with Crushed Sweet Potato

Serves 4, Prep 15 mins, Cook 8 mins

New Idea - - New Food Ideas -

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


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.

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