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Posh steak & sweet potato chips
Posh Steak & Sweet potato chips
Prep: 10mins
Cook: 35mins
Serves: 2

  • 350g sweet potatoes, peeled and cut into thick chips
  • 1 tbsp sunflower oil
  • 2 x One Stop rump steaks
  • Florette Crispy salad bag
  • ⅓ cucumber, sliced
  • 2 ripe tomatoes, cut into wedges
  • 2 spring onions, trimmed and finely sliced

For the dressing:
  • 2 tsp balsamic vinegar
  • 2 tbsp olive oil
  • ½ small garlic clove, crushed

1. Heat oven to 220C/200C fan/gas 7. Fill half a medium saucepan with water and bring the water to the boil. Add the sweet potatoes to the boiling water and cook for 4 mins, then drain and return to the saucepan. Pour over the oil, season and toss until the potatoes are lightly coated.

2.Tip the potatoes onto a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.

3.While the potatoes are baking, prepare the steak. Rub all over with the remaining oil and season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.

4.Mix the Florette salad bag, tomatoes, cucumber and spring onions in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.