Like fish, perfectly cooking a piece of steak can be a little intimidating if you haven’t had much practice. Our top tips are: 1) take your steak out of the fridge an hour before you plan to cook it, so that it comes nearer to room temperature 2) get your pan really hot before cooking and 3) once you’ve cooked it, leave it to rest for a few mins before slicing. Easy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pre-heat your oven to 210 degrees. Scrub (but don’t peel) the sweet potato under some water. Slice it in half lengthways. Slice each half lengthways into three pieces (or four pieces if it’s a big ‘un). Chop the cherry tomatoes in half.
Coat the sweet potato and garlic (leave the cloves whole and skin on!) in a splash of olive oil and a good pinch of salt and pepper. Place on a baking tray with the rosemary leaves scattered over. Put everything in your oven on the top shelf for 25 mins.
Mix the best quality olive oil you can get your hands on (how much is in your ingredient list!) with the chilli flakes, dried oregano, a pinch of salt and a few grinds of black pepper. Pour this marinade into a dish big enough to hold your steak and tomatoes.
Heat a non-stick frying pan on your hob until it’s super hot. Add in a splash of olive oil and when it’s almost smoking, fry the flank steak. Cook for 2 mins on each side without touching it in between. Tip: We like our steak medium, but if you want a more well done steak, cook it for a little longer.
Once cooked, lay your flank steak in the marinade. Let it marinate for at least 3 mins on each side. Meanwhile add all of your cherry tomatoes into the marinade aswell, flat side down. Tip: Cover your dish with some tin foil to keep the steak warm.
Your potatoes should be done by now, so take them out of your oven. Tip: Your roasted sweet potatoes should be crispy on the outside and soft in the middle. Squeeze the garlic from its skin back in with your sweet potato. These should be soft and slightly caramelised. Tip: If you’re not a huge garlic fan, you can leave the garlic out.
Remove your steak from its marinade and slice it into 1cm thick diagonal slices. Tip: Reserve the marinade as you can pour this over the finished dish.
Now it’s time to plate up! On each plate, mix the salad leaves with your marinated cherry tomatoes. Top with your steak slices, and add your roasted sweet potatoes (and garlic, if you like) on the side and get stuck in!