Porterhouse Steak with Spinach Chimichurri Sweet Potato Mash and Charred Cherry Tomatoes

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!

Peel sweet potato, dice into 2cm chunks and place in a pot of salted water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well and mash with butter, salt and pepper. Set aside and keep warm.

Whilst the sweet potatoes are cooking, pick mint leaves. Peel garlic. Slice chilli. Combine mint​, spinach, chilli (to taste), red wine vinegar (to taste) and garlic in a small jug and cover with 2-4 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth.

Heat a grill pan or BBQ over medium high heat. Grill the steak and cherry tomatoes for 3-4 minutes on each side or until cooked to your liking, Set aside to rest.

Slice the steak. Divide the mash, blistered tomatoes and sliced steak between serving plates. Drizzle over spinach chimichurri sauce and garnish with any remaining chilli. Enjoy!