Coffee rubbed steaks with sweet potato wedges
Light Brown Sugar
1 teaspoons, level
¼ teaspoons, level
Beef rump steak, lean, raw
Sweet potato(es), raw
500 g, cut into wedges
Calorie controlled cooking spray
½ individual, medium, chopped
300 g, cut into wedges
- Combine the coffee, sugar, paprika and chilli in a small bowl. Rub the mixture over the beef, season and set aside.
- 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.
- 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.
- 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.