So this thing of beauty happened for lunch about 20 minutes ago and I just couldn't wait to photograph it, get it up on the blog and tell you all about it. Because it was THAT good.
You don't even have to stick with steak. Leftover pulled pork, chicken or beef would be gorgeous with all this, too. A squeeze of lime and a drizzle of olive oil lifts all those sweet and tangy flavours.
Steak Loaded Sweet Potatoes
2 medium-sized sweet potatoes
1 small red onion
1 tbsp freshly chopped parsley
1 ripe avocado
4 radishes, washed
2 small steaks (I used venison steaks)
pinch of salt
1 tbsp olive oil or your preferred cooking fat
Lime and extra virgin olive oil, to serve
First, bake your sweet potatoes. Wash the sweet potatoes and pat them dry using a clean tea towel. Place them on a baking tray or shallow roasting dish and prick all over with a sharp knife. Slide them into an oven preheated at gas mark 6/200ºC/400ºF for 40 minutes, or until tender inside and the skin crisp.
Once the potatoes are cooked, keep them in the oven to keep warm, and then start chopping all the toppings. Peel and finely dice the onion, chop the parsley and slice the avocado in half, removing the stone. Slice the avocado and the radishes.
Put the toppings to one side and then heat 1 tbsp olive oil or your preferred cooking fat in a frying pan. Sprinkle the steaks with salt and then cook in the heated pan until done to your liking. My venison steaks were cooked to medium-well by frying for 2 minutes on one side and then 4 minutes on the other.
Once the steaks are cooked to your liking, put them on a board and allow them to rest for 3-4 minutes. Slice the steaks, at an angle, along the grain.
Take out the sweet potatoes and arrange on a serving plate. Split the sweet potato in the centre and push in the sliced steak, avocado slices and radishes and then top with the chopped onions and parsley. Serve with lime halves for squeezing over, and a good drizzle of extra virgin olive oil.
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