Miso Chili Scotch Fillet Steak with Sesame Sweet Potatoes & Asian Lettuce Mix
  • Prep time: 25 minutes
  • Calories: 573
In this Asian twist on steak and chips you cook your steak with a chili miso baste and sesame-flecked sweet potatoes. You can control the chili heat by adding more or less Miso Chili Sauce to your taste - be game, you might surprise yourself!
  • 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 14 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!