Steak with coriander-smashed peas & sweet potato wedges

Name: Steak with coriander-smashed peas & sweet potato wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 small sweet potatoes, scrubbed; 2 tbsp Essential Olive Oil; 220 g frozen Essential Petits Pois; 25 g pack coriander, including stalks (or parsley); 15 g pack oregano, leaves picked; 1 small clove garlic, grated; 1½ tbsp red wine vinegar; 1 tsp chilli flakes, to taste; 300 g pack Essential British Beef Sizzle Steaks

Give peas a glow-up with plenty of herbs and spice. The background flavours here are based on chimichurri, a South American condiment usually made with herbs, chilli, vinegar and garlic and served with steak.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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2 small sweet potatoes, scrubbed
2 tbsp Essential Olive Oil
220g frozen Essential Petits Pois
25g pack coriander, including stalks (or parsley)
¼ x 15g pack oregano, leaves picked
1 small clove garlic, grated
1½ tbsp red wine vinegar
1 tsp chilli flakes, to taste
300g pack Essential British Beef Sizzle Steaks

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.