Need a nutrition boost? Let these healthy and satisfying suppers boost your vitality
Serves 2 Prep 5 mins Cook 25 mins £ 2.83 per serving 582 kcals, 23g fat, 7g sat. fat, 16g sugar 2 large sweet potatoes, cut into wedges 1 tbsp vegetable oil, plus a little extra 1 tbsp sesame seeds 1 tbsp miso paste 1 lemon, juiced 1 tbsp hot chilli sauce (sriracha is good) 1 tbsp mirin 2 bavette or other lean steaks (about
200g each) large handful watercress leaves,
1 Heat oven to 200C/180C fan/gas 6. On a baking tray, rub the wedges with oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
2 In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
3 Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.