This is one of my favourite ways to make sweet potato mash. Ginger butter adds an extra level of flavour. Cook your steak just how you like it and serve with some crispy chilli oil. A simple and nutritious meal that comes together in no time.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
sweet potato 4
ginger 15 g (grated)
garlic cloves 2 (crushed)
butter 50 g
rump steak 4
cider vinegar 1 tsp
spinach 200 g
crispy chilli oil to serve
Method
Preheat the oven
Preheat the oven to 200°C/180°C fan.
Cook the sweet potatoes
Add the sweet potatoes to an oven tray and bake for 25 minutes or until soft.
Prepare the ginger butter
While the sweet potatoes are cooking, make the rest of the dish. Peel and grate the ginger. Peel and crush the garlic.
Heat a small frying pan over a medium heat. Add the butter and let it melt. Add the garlic and ginger and fry for 1 minute. This is the butter for your sweet potato mash.
Cook the steak
Heat a frying pan on a high heat until very hot. Drizzle in a dash of oil. Add the steak to the pan and cook on each side for around 3 minutes, for medium-rare. Rotate every minute for an even crust. Depending on the thickness of your steak and how you like it, you may need to adjust the cooking time.
Leave your steak to rest and keep warm before slicing to have it as juicy as possible.
Make the sweet potato mash
While the steak rests, scoop out the sweet potato flesh into a bowl, add the ginger butter, season to taste with salt and pepper, stir to combine. You may want to add a splash of apple cider vinegar at this stage, according to your taste.
Plate Up
Plate Up the steak with ginger sweet potato mash, spinach and a drizzle of crispy chilli oil. Enjoy!
