STEAK AND SWEET POTATO RECIPES

Steps:

• Heat oven to 220C/200C fan/gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.
• 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.
• While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. 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.
• Mix the salad leaves, tomatoes, cucumber, spring onions and beans 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.

Steps:

• Heat oven to 220C/200C fan/gas 7. Wash the sweet potatoes, prick them with a fork all over, then rub with a little olive oil and season generously. Wrap each potato in tin foil and bake on a baking tray for 45-55 mins until soft.
• To make the marinade, put the lime juice, chilli powder, garlic powder, cumin, 1 tbsp olive oil and a generous pinch of seasoning in a bowl. Mix everything together, then pour half the marinade into a second bowl. Add the steak to one of the bowls and mix well. Add the onions and peppers to the other bowl and mix to ensure everything is evenly coated. Cover both bowls in cling film and chill in the fridge until needed.
• When the sweet potatoes have about 20 mins left to cook, heat the remaining 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion and pepper mixture, cook for 12-15 mins, stirring often, until they go soft and start to glisten and brown, then tip onto a plate. Wipe the pan clean with some kitchen paper, add the steak and cook for 3-5 mins, stirring often. Add the onions and peppers back to the pan for a few mins before serving, then remove from the heat and stir through most of the coriander.
• Mash the avocado in a bowl with a fork. Add a good pinch of salt and the rest of the coriander.
• To serve, halve each sweet potato lengthways, mash the insides with a fork, then top with a spoonful of the steak fajita mixture and a dollop of mashed avocado. Enjoy!