Posh Steak and Sweet Potato Fries

Ingredients:

350g One Stop 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 One Stop 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

Method:

1. Heat oven to 220C/200C fan/gas 7. Fill half a medium saucepan with water and bring it to the boil. Add the One Stop 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.