Miso Chili Steak with Sesame Sweet Potatoes
- Prep time: 25
- Calories: 573
- 450 Grams of Sweet Potato (Small)
- 2 Teaspoons of White Sesame Seeds
- 2 Tablespoons of Miso Chili Steak Sauce
- 400 Grams of Porterhouse Steak (Thick-Cut)
- 1 Green Chili
- 1 Lemon
Cook Sweet Potato:Preheat oven to 180°C. Wash and cut sweet potato into wedges, keeping roughly the same size to ensure even cooking. Spread over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle sesame seeds over wedges and bake in the oven for 25 minutes.
Marinate Steak:Cut lemon 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.
Slice Steak:Thinly slice chili de-seeding if you want less heat. Slice steak as thick or thin desired.
You Plate It:Divide sweet potato between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with sliced chili and lemon wedge. Enjoy!