STRIPLOIN, SWEET POTATO WEDGES & AVOCADO SALSA

Prep: 20 mins | Cook: 45mins | Skill: Easy | Serves: 2

This is what we call a seriously delicious feed. This dish is full of everything your body wants and needs. Pair it with some tasty healthy chips and you are really winning.

INGREDIENTS

2 medium sweet potatoes, peeled & cut into wedges

2 tbsp. olive oil

2 Jack’s Creek Wagyu Sirloin steaks

Salt (to taste)

Pepper (to taste)

Avocado Salsa:

1 Spanish onion, diced

1 tomato, diced

1 cucumber, diced

1 avocado, flesh removed and squished with a fork

3 coriander stalks with leaves, finely chopped

Juice of half a lemon

METHOD

1. Preheat the oven to 200 degrees C. and place a roasting tray in the oven

2. In a bowl, mix together the sweet potato wedges, olive oil with a pinch of salt and pepper. Spread evenly onto preheated baking tray and cook for 35-45 minutes or until golden brown

3. For the salads add the Spanish onion to a bowl and squeeze over half the lemon juice. Set aside for 15 minutes to sweeten.

4. Combine the cucumber, tomato, avocado and coriander in a bowl and stir in the pickled onion, season with a pinch of salt and pepper. Set aside

5. For the steak, season with salt & pepper on both sides for 10 minutes prior to cooking. This will allow to get a super tasty crust. Drizzle with remaining oil and add to a skillet on super high heat.

6. Turn steak every 15 seconds for 4-6 minutes or until steak recoils quickly once touched. Depending on the thickness of the steak, (anything more than 3cm thick) it may need a little more attention in a 180-degree C oven. So, allow 2 minutes per extra cm, then to rest uncovered for 5-7 minutes before slicing. Serve with salsa and wedges