Miso Chili Scotch Fillet Steak with Sesame Sweet Potatoes & Asian Lettuce Mix

Cook Sweet Potato:

Preheat oven to 200°C. Wash and cut sweet potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray (use 2 if needed) and coat with a little oil, salt and pepper. Sprinkle over sesame seeds and bake in the oven for 20 minutes.

Marinate Steak:

Zest lemon and cut into quarters. Pat dry the beef with a paper towel. In a small bowl, combine miso chili steak sauce and juice from ¼ of the lemon, mixing well. Add half the marinade to the beef, coat and set aside for 10 minutes.

Cook Steak:

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Slice Steak:

Thinly slice chili (de-seeding if you want less heat). Slice steak as thick or thin desired.

Prepare Salad:

Combine asian mixed lettuce with lemon zest and green chili (to taste, reserving some for garnish), a squeeze of lemon juice and 1 TBS olive oil (extra virgin if you have it) and toss well.

You Plate It:

Divide sweet potato and salad between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with reserved sliced chili and lemon wedge. Enjoy!