Beef with olive salsa and wedges
orange sweet potato (kumara)
600 g, (3 small) peeled, cut into wedges
2 medium, finely chopped
green olives, drained
60 g, thinly sliced
baby capers, rinsed, drained
1 tbs, finely chopped
2 tsp, finely shredded
1 clove(s), crushed
1 x 3 second spray(s)
lean beef fillet
400 g, (steaks, 4x125g, buy 500g)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place sweet potato in a large bowl. Add oil and spice mix and toss to coat. Arrange potato wedges in a single layer on prepared tray. Roast, turning occasionally, for 40 minutes or until golden and tender.
- Meanwhile, combine tomato, olives, capers, basil, garlic and vinegar in a medium bowl. Season with salt and freshly ground black pepper.
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.
- Serve beef with olive salsa and sweet potato wedges.