This surf ’n’ turf recipe for piri-piri steak and prawns is served with wedges of sweet potato to make a healthy change from chips.
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Ingredients
- 600g small sweet potatoes
- 2 tbsp sunflower oil
- 4 x 150g fillet steaks
- 16 large raw, peeled and de-veined prawns with the tail shells still on
For the piri-piri butter
- 50g unsalted butter
- 1 medium red chilli, deseeded and finely chopped
- 30g roasted red pepper, finely chopped
- 1 garlic clove, crushed
- Finely grated zest of ½ lemon, plus 1 tsp lemon juice
- 1 tsp chopped fresh oregano
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Method
- Preheat the oven to 190°C/fan170°C/gas 5. Cut the sweet potatoes lengthways into wedges and put in a bowl with 1 tbsp of the oil and some seasoning. Toss well to coat, then transfer to a non-stick baking tray and roast for 30 minutes, shaking the pan occasionally, until golden and tender.
- Meanwhile, mix the ingredients for the piri-piri butter in a small bowl with some seasoning. Set aside.
- Shortly before the chips are ready, rub the steaks with ½ tbsp oil and season. Heat a griddle pan over a high heat until smoking hot. Add the steaks and cook for 2 minutes each side for medium-rare. Lift onto a plate to rest and keep warm.
- Heat the remaining oil in a frying pan over a medium-high heat, add the prawns and stir-fry for 2 minutes until pink and just cooked through. Add the piri-piri butter to the pan and toss together briefly.
- Lift the steaks onto serving plates, spoon over the prawns and serve with the sweet potato chips.
Nutrition
- 465kcals Calories
- 20g (6.1g saturated) Fat
- 40.1g Protein
- 33g (8.9g sugar) Carbs
- 0.7g Salt
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Reviews
The sweet potatoes compliment the steak and piri-piri really well… lovely textures and not too hot which was great!
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