0 added
Item price
38p each est.Price per unit
£1.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220°C, gas mark 7. Cut the sweet potatoes into thin wedges, spread out on a large oven tray, then drizzle and toss in 1 tbsp oil. Season and bake for 25-30 minutes, turning halfway.
Meanwhile, bring a small saucepan of water to the boil. Add the peas, bring back to a simmer, cook for 2-3 minutes, then drain well and set aside.
Reserve some coriander leaves, then put the rest into the bowl of a small food processor. Add the oregano, garlic, vinegar, chilli flakes the drained peas and ½ tbsp oil. Season and blitz to a rough paste, leaving some texture. Cover with the lid until needed.
Pat the steaks dry with kitchen paper, then rub with the remaining oil and season well. Heat a frying pan over a high heat and cook the steaks for 1-2 minutes each side, turning frequently, until well browned and thoroughly cooked. Transfer the steaks to a board, allow to rest for 5 minutes, then slice. Serve with the smashed peas, potato wedges and reserved coriander leaves.
To make this dinner even quicker, serve with ready-prepared sweet potato fries or seasoned potato wedges instead of making your own.
Typical values per serving when made using specific products in recipe
Energy | 3,936kJ/ 942kcals |
---|---|
Fat | 43g |
Saturated Fat | 15g |
Carbohydrates | 92g |
Sugars | 25g |
Fibre | 23g |
Protein | 35g |
Salt | 1.4g |
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