Beef with olive salsa and wedges
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Spice up your weeknights - serve steak with a vibrant salsa and swap the chips for cajun-spiced sweet potato wedges.
Ingredients
Orange sweet potato (kumara)
600 g, (3 small) peeled, cut into wedges
Olive oil
2 tsp
Cajun seasoning
2 tsp
Tomato(es)
2 medium, finely chopped
Pitted green olives
60 g, thinly sliced
Capers, rinsed, drained
1 tbs, finely chopped
Fresh basil
2 tsp, finely shredded
Garlic
1 clove(s), crushed
Balsamic vinegar
½ tbs
Oil spray
1 x 3 second spray(s)
Beef fillet (tenderloin), raw
400 g, (steaks, 4x125g, buy 500g)
Instructions
1
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.
2
Meanwhile, combine tomato, olives, capers, basil, garlic and vinegar in a medium bowl. Season with salt and freshly ground black pepper.
3
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.
4
Serve beef with olive salsa and sweet potato wedges.
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