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.
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
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).
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.
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.