Piri-piri steak, prawns and sweet potato chips
- February 2010
- Serves 4
- Takes 15 minutes to make, 30 minutes to cook
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.
- 20g (6.1g saturated)
- 33g (8.9g sugar)
- 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
- 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.
Lean beef has as little as five per cent fat and is an important source of easily absorbed iron. It also provides 84 per cent of the RDA of zinc, which is important for immunity and a healthy reproductive system.
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