• Catia Pacheco Castro

Hassleback Sweet Potatoes with Lemon Garlic Butter and Steak

Ok guys....this recipe is seriously delish. It is greater than the sum of it's parts. Bonus...it is visually stunning. The combination of flavours with the beef is exquisite.

Did I mention it was low-carb? That's right...lovely protein and low carb veggie goodness. What more could you ask for on a crisp fall weekday.

Enjoy xoxoxo

Hassleback Sweet Potatoes with Lemon Garlic Butter and Steak

Serves 4

Total time 1 hour

For the sweet potatoes:

4 Sweet potatoes, skin on and washed

1 Slice of prosciutto or Serano ham, torn into small pieces

To make the sauce:

4 Cloves of garlic, minced

125 g. Salted butter, melted. I used the microwave 30 seconds

1 tbsp. Grated Parmesan cheese

1 tbsp. Light brown sugar

2 tbsp. Extra virgin olive oil

1/2 Lemon, juice only

Fresh thyme, to taste, finely chopped, plus whole sprigs to finish

1 Sprig fresh rosemary, finely chopped

For the steak:

4 Sirloin or rib-eye steaks, approx. 200 g. each

1 tbsp. Course sea salt

1 tbsp. Garlic powder

2 tbsps. Red wine vinegar

1 tbsp. Extra virgin olive oil to fry

Crushed red chilli flakes, to taste, optional

1. In a small bowl combine all ingredients for sauce, stir, reserve

2. Marinate steak. Set aside until ready to fry

3. Using a sharp knife, carefully make small vertical slits,

2 mm apart, three-quarters of the way down each sweet potato. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons, this will stop the knife from slicing all the way through. I just did it free hand. Take your time.

4. Pre-heat oven to 160°C/ 320°F

5. Place sweet potatoes in an oven proof pan or skillet. Drizzle sauce all over sweet potatoes and sprinkle with fresh thyme sprigs and torn prosciutto. Roast uncovered for 45 minutes. After 45 minutes, baste potatoes with butter in pan using a spoon. Turn oven's broiler to high and broil sweet potatoes until edges are slightly charred and crisp.

6. While sweet potatoes are broiling, heat a heavy bottomed frying pan, (preferably not non-stick), on high heat with 1 tbsp. extra virgin olive oil. Lift steaks from marinade, letting as much of it drip back into bowl. Add steaks to hot oil. Fry for 2 minutes then turn. Steaks should have a lovely char. Fry an additional 2 minutes for medium-rare. Adjust times to suit your desired doneness. We like medium rare.

Here is a helpful guide: For 2 cm. thick sirloin steaks

Blue: 1 min each side

Rare: 1½ mins per side

Medium rare: 2 mins per side

Medium: About 2¼ mins per side

Well-done steak: Cook for about 4-5 mins each side

7. Discard bay leaves and pour reserved marinade into steak pan. It will bubble vigorously, cook for 30 seconds and turn off heat. Do no cover steaks.

8. To finish, place one potato and one steak on each plate. Pour steak pan sauce into sweet potato pan and stir to incorporate. Drizzle sauce evenly amongst the 4 plates. Make sure you scoop up all the golden garlic and crispy prosciutto. Garnish with fresh thyme sprigs.

DEVOUR XOXOXO

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Crawley,West Sussex UK

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