I’ve never been a massive fan of stake, but having lived with big meat eaters I ended up succumbing to at least cooking it.

I found this recipe on BBC Good Food and it quickly became a family favourite.
A big plus is that you can easily substitute the steak for chicken or any vegie option of your choice. The sauce is so delicious and it goes with literally anything!

I can almost guaranty that everyone will love this. Kids and grownups will get seconds if available so it’s a great way to bring some goodness to the dinner table.

Clean and tasty, this recipe is surprisingly easy and fast to rustle up together so get cooking!

Quick note on how to prep the potatoes:

If you are a fan of fries and you own an air fryer you can do the following:
1. Cut your sweet potatoes into thinner shapes (like French fries),
2. Dry them on a tea towel (or stick them on a tray at the bottom of the oven, on very low heat until they look dry)
3. Place the potatoes in a bowl with the oil and the sesame seeds
4. Place in the air fryer and cook for around 15 minutes (time may vary depending on the fryer)

Miso Chilli Steak

Ingredients
2 large sweet potatoes cut into wedges
1 tbs vegetable oil, plus a little extra
1 tbs sesame seeds
1 tbs miso pastejuice
1 lemon
1 tbs hot chilli sauce (sriracha is nice)
1 tbs mirin (widely available in any big supermarket)
2 lean steaks of your choice (about 200g each – Beef/Chicken)
2 Large shrooms or Aubergine steaks will make an awesome vegetarian option
2 large handfuls of Watercress leaves

Method:

Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil.
Sprinkle the sesame seeds and some seasoning over.
Bake for 25 mins or until crisp at the edges.
In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin.
Rub the steaks with a tiny bit of oil and some seasoning.
Spoon 1 tbsp of the sauce over each steak and rub into both sides.
Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done.
Brush more of the sauce over after you turn them.
Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins.
Serve the steaks sliced, with extra sauce, the potatoes and watercress.

Original Source: BBC Good Food