By Jillian Adamson
MC - Chimichurri steak with sweet potato fritters
Steak doesn’t always have to pair with chips – here our grass-fed beef is teamed with crispy sweet potato fritters and a zippy salsa, loaded with tomatoes and fibre-rich sweetcorn. Tenderstem brings the green.
Cook time: 20 mins
Cuisine: South American
Key ingredient: Grass-fed beef
Calories: 1240.33
Protein: 82.81g
Carbs: 118.76g
Fat: 48.79g
Updated at: Thu, 17 Aug 2023 14:03:29 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories965.8 kcal (48%)
Total Fat37.1 g (53%)
Carbs89.6 g (34%)
Sugars19.7 g (22%)
Protein70.4 g (141%)
Sodium928.9 mg (46%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle.
Step 2
Make a flax 'egg' by mixing the flaxseeds with 4 tbsp cold water. Set aside.
Step 3
Make the salsa; thinly slice the spring onions (reserving half for the fritters), slice the cherry tomatoes in half and drain the sweetcorn. Mix together, season with sea salt and black pepper and the juice from the lime (to taste).
Step 4
Peel and grate the sweet potatoes. Place 400g of the sweet potato in a bowl with the buckwheat flour, the flax egg and the remaining spring onions, and season with sea salt and black pepper. Mix together until you can form patties and divide into 8 fritters. Heat a large non-stick frying pan with 1 tbsp oil on a medium heat and fry the fritters on each side for 2-3 mins until golden. Transfer to a baking tray lined with parchment paper and roast in the oven for 10 mins until cooked through.
Step 5
Meanwhile, season the steaks with sea salt and black pepper. Heat the same non-stick frying pan with 1/2 tbsp oil on a medium-high heat and cook the steaks until golden brown, 3-4 mins each side for medium-rare or 5-6 mins each side for well done. Transfer the steaks onto a plate and allow to rest for 3 mins before slicing.
Step 6
Fill a large pan with boiling water and add a pinch of sea salt. Add the Tenderstem broccoli to the pan and simmer for 2-3 mins or until tender, then drain. Season with sea salt and black pepper.
Step 7
Divide the sweet potato fritters, broccoli, and salsa equally between four warm plates and serve with the steak. Spoon the smoky chimichurri over the steak.
