Miso Chilli Porterhouse Steak with Sesame Sweet Potatoes & Asian Lettuce Mix

Cook Sweet Potato:

Preheat oven to 200°C. Cut sweet potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray 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. In a small bowl, combine miso chilli steak sauce and the juice from ¹⁄₄ of the lemon, mixing well. Add ¹⁄₂ the marinade to the beef, coat well and set aside to marinate 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.

Slice Steak:

Thinly slice chilli (de-seeding if you want less heat). Slice steak to your desired thickness.

Prepare Salad:

Combine Asian mixed lettuce with lemon zest and green chilli, a squeeze of lemon juice and 1 Tbsp olive oil.

You Plate It:

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