Smoked bavette steak with sriracha roasted sweet potatoes and pomegranate tabbouleh


This dish is super yummy and very easy to make, perfect for a warm summers evening!

The bavette steak comes pre-smoked from Waitrose, so all you need to do is chuck it in the pan/bbq and you’re away.  The sriracha roasted sweet potatoes were a moment of inspiration and something I’ll definitely be doing again.

Try this dish with an ice cold Four Saison beer from my new favourity brewery, six°north. Available at most Oddbins for £2.80 a bottle.

four saisons

All in all, we’re onto a winner here people.

Ingredients (serves 2)

  • 2 smoked bavette steaks (available from waitrose, or unsmoked from your local butcher)
  • 2 sweet potatoes, cut into wedges
  • 1 tablespoon sriracha
  • 50g quinoa
  • 2 spring onions
  • 1 pomegranate
  • 20g toasted pine nuts
  • 1 yellow pepper
  • 3 vine ripened plum tomatoes
  • 3 tablespoons olive oil
  • lemon juice to taste
  • salt and pepper to taste

Step 1

Pre-heat your oven to 200°C.

In a large mixing bowl, combine the sriracha with 1 tablespoon of olive oil. Mix in the sweet potato wedges and toss well, ensuring they are evenly coated in the mixture.

Put the sweet potato wedges onto a baking tray and place in the oven, to roast for 30 minutes (they should be just starting to blacken around the edges).

Step 2

Whilst the sweet potatoes are cooking in the oven, cook the quinoa according to the packet instructions.  Once cooked, drain well and allow to cool for a few minutes.

Meanwhile, chop the spring onion, tomatoes, peppers and de-seed the pomegranate.

Combine the ingredients together into a mixing bowl and drizzle in 1 tablespoon of olive oil and the lemon juice to taste. Season with salt and pepper.

Step 3

Heat the remaining tablespoon of olive oil in a frying pan over a high heat. When the pan is smoking, add the bavette steaks and cook for 2 minutes on each side.  This will give you a medium cooked steak.

Once the steak is cooked to your liking, remove from the pan and let it rest for a few minutes so the juices don’t escape.

When the steak has rested, you’re done! Plate everything up and tuck in.

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