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

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  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.

Ingredients from the One Stop Range

One Stop Beef Rump Steak

One Stop Sweet Potatoes

One Stop Cucumber

One Stop Tomatoes on the Vine

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