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Grilled steak with sweet potato

Susie Burrell
Grilled steak with sweet potato


Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic
Course: Lunch, Main
Favourite flavours: Beef

Grilled steak with sweet potato
INGREDIENTS

800g kumara (sweet potato) peeled and diced
2 cloves garlic, crushed
1/3 cup chicken stock
¼ cup olive oil
salt and pepper
4 x 200g lean beef fillet steaks

mustard sauce
1 garlic clove, crushed
1 cup beef stock
1 tablespoon wholegrain mustard
1 teaspoon brown or white sugar
1 teaspoon cornflour
1 teaspoon water

METHOD

Place kumara into a saucepan with the garlic clove, cover with water and bring to the boil; cook 10 minutes or until tender.

Drain and combine with stock and 2 tablespoons of oil; Mash until smooth and season well with salt and pepper.

Preheat a char-grill or frying pan over medium high heat and brush steaks with remaining oil and season with salt and pepper. Cook 2-3 minutes each side or until cooked to your liking; remove and rest, loosely covered with foil.

To make mustard sauce: Add garlic, stock, water, mustard and sugar to the same frying pan.

Bring to the boil over high heat. Boil for 7 minutes or until reduced by two-thirds.

Whisk cornflour with a 1 teaspoon of water to form a paste. Stir into sauce and bring to the boil until thickened; season with salt and pepper.

To serve, place mash onto centre of plate, top with steak and drizzle over mustard sauce and serve with steamed green vegetables.

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User comments
I found the sauce too thick, try not reducing so much or even leave out cornflour mix. Otherwise very nice

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