Coffee rubbed steaks with sweet potato wedges
1
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Raid your cupboard for some instant coffee to cleverly tenderise beef or pork. Here it adds ‘oomph’ to a bistro-style classic
Ingredients
Instant Coffee
5 g
Light Brown Sugar
2 teaspoon(s)
Paprika
1 teaspoon(s), level
Chilli flakes
¼ teaspoon(s), level
Beef rump steak, lean, raw
4 medium
Sweet potato, raw
500 g, cut into wedges
Calorie controlled cooking spray
4 spray(s)
Cucumber
½ individual, medium, chopped
Tomato
300 g, cut into wedges
Salad leaves
1 serving(s)
Instructions
1
Combine the coffee, sugar, paprika and chilli in a small bowl. Rub the mixture over the beef, season and set aside.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. Arrange the sweet potato in a single layer on the tray and lightly mist with cooking spray. Season with salt and pepper. Bake for 20 minutes, or until golden and tender.
3
Meanwhile, lightly mist a grill pan with cooking spray on a medium-high heat. Cook beef for 2-3 minutes each side, or to your liking. Transfer to a plate and cover with foil; set aside to rest for 5 minutes.
4
In a bowl, toss together the remaining ingredients to make a salad. Thinly slice the steaks and serve, drizzled with the resting juices, with the wedges and salad.
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