Miso Chili Scotch Fillet Steak with Sesame Sweet Potatoes & Asian Lettuce Mix
- Prep time: 25 minutes
- Calories: 573
- 450 g of Sweet Potato (Small)
- 2 Tsp of White Sesame Seeds
- 2 Tbsp of Miso Chili Steak Sauce
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 1 of Green Chili
- 1 of Lemon
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 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 1⁄4 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.
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, a squeeze of lemon juice and 1 TBS olive oil.
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!