Grilled angus rump & balsamic sweet potato wedgesOctober 22, 2013
This steaky number is as healthy as it is satisfying, and it’s super easy to whip up!
Ingredients for two people
|1||medium sweet potato|
|4 tbs||olive oil|
|4||spring onions, peeled|
|1||long red chilli, thinly sliced|
|1 tbs||balsamic vinegar|
|1/2 tsp||caster sugar|
|2||Angus rump steaks|
With this recipe you ought to be able to do everything in parallel so read ahead. Get started by pre-heating the oven to 220C and heating your BBQ or Griddle pan to medium-hot.
For the sweet potato
No need to peel the sweet potato, but give them a quick rinse. Halve lengthways, and then cut again into long this wedges. Toss with half the olive oil and lashings of freshly group pepper and sea salt. Spread over a lined oven tray and bake for about 25 minutes. When done remove from oven and allow to cool.
For the sweet potato dressing
Slice the spring onions diagonally into 1cm pieces. Add these to a small saucepan with the chilli and remaining oil. Sauté over a medium heat for about 5 minutes. Remove from pan and set aside. Wipe the pan clean so you can use it for the balsamic reduction.
Combine the balsamic and sugar in a small saucepan. Bring to the boil then reduce head and simmer for about 3 minutes or until it thickens. Note that the vinegar will also continue to thicken once you remove it from the heat. Also note that you can skip this step if you’re in a hurry – simply add balsamic to the potatoes.
For the grilled steak
Now we’re getting to the business end of the transaction. When you’re ready, cook the steaks to your liking – about 4 minutes on each side for medium rare.
Band the steak and sweet potato wedges on a plate. Top the sweet potato with the sautéed onion and chilli, and then drizzle generously with the balsamic reduction.
Wow. Who said you had to leave home to get the best steak dinner in town?
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