Steak & Crispy Sweet Potato Wedges

Nutrition

Ingredients

• Raw Beef Rump Steak - lean
• Raw Sweet Potato - peeled
• Olive Oil
• Raw Broccoli
• Himalayan Pink Salt

Instructions

1. 1.Preheating oven to 200°C (fan-forced). Line a large baking tray with non-stick baking paper; this ensures the wedges can be roasted with a minimal amount of oil without sticking.
2. 2.Slice the Sweet Potato into thick, uniform wedges to ensure they cook at an even rate. In a bowl, toss the wedges with 3g Olive Oil and a pinch of salt until every piece has a light coat. Using a small, measured amount of oil is a key technique for achieving a crispy exterior while keeping the fat content low.
3. 3.Spread the seasoned sweet potato wedges across the prepared tray in a single layer. Roast in the centre of the oven for 20–25 minutes, turning them halfway through, until the edges are golden-brown and the centres are soft and tender.
4. 4.Pat the Beef Rump Steak dry with a paper towel and season both sides with salt. Heat the remaining 2g of Olive Oil in a heavy-based pan or skillet over high heat. Once the pan is searingly hot, add the steak and cook for 3–4 minutes per side for a perfect medium-rare, or adjust the timing slightly to suit your personal preference.
5. 5.Transfer the steak from the pan to a warm plate and let it rest for 5 minutes.Resting allows the muscle fibres to relax and the juices to redistribute, ensuring the steak is tender.
6. 6.While the steak rests, steam the Broccoli florets for 3 minutes until they are vibrant green and "tender-crisp." Arrange the sliced steak, golden sweet potato wedges, and steamed broccoli on a plate.