Seared Soy Steak with Sweet Potato Mash
We reckon this mash will become a go-to on many a busy weeknight. Sweet potato cooks down to a lovely mash in to time at all, and we’ve packed it full of flavour with chilli, garlic, coriander and spring onions. The sweetness is a perfect accompaniment to our soy seared steak – yum!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Porterhouse Steak
350 g
sweet potato
1
long red chilli
1 clove
garlic
2 tbs
coriander
1 bunch
spring onions
70 g
rocket
Not included in your delivery
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
In a shallow bowl, marinate the steaks in the soy sauce while you prepare the mash.
Bring a pot of salted water to boil and add the sweet potatoes, cook for 8-10 minutes or until soft. (If you’re in a hurry, be sure to cut up your sweet potatoes into nice, small pieces). While cooking the sweet potato, finely chop the chilli, garlic, coriander, and spring onions. Drain the sweet potato and mash to your desired consistency. Gently fold through the finely chopped vegetables and herbs, taste and adjust seasoning with salt and pepper.
Heat some oil in a pan over a high heat. Add the steak to the pan and cook for 3 minutes on each side, cooking time will depend on your preference and the thickness of your steak. Wrap the steaks in foil and leave to rest while plating the mash.
Serve your succulent soy steak with a side of the sweet potato mash and the washed rocket drizzled with a little olive oil. Enjoy!
