Steak, egg and sweet potato wedges with spicy bearnaise sauce

Name: Steak, egg and sweet potato wedges with spicy bearnaise sauce
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 large sweet potato, cut into wedges; ½ tsp polenta (optional); ½ tsp dried thyme; Vegetable oil to drizzle and fry; 2 x 200g rump steaks, at room temperature; 100g bearnaise sauce (available at Waitrose); 1 tsp sriracha; 2 medium free-range eggs

Portion size: 2
Hands-on time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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It’s hard to beat steak, egg and chips when you’re after a treat that’s quick to cook. Mix things up a bit with sweet potato and our sriracha bearnaise, which – if we say so ourselves – is pretty darn incredible. Got an air fryer? See our FAQs on this page for how to make.

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Ingredients

1 large sweet potato, cut into wedges
½ tsp polenta (optional)
½ tsp dried thyme
Vegetable oil to drizzle and fry
2 x 200g rump steaks, at room temperature
100g bearnaise sauce (available at Waitrose)
1 tsp sriracha
2 medium free-range eggs

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Method

Heat the oven to 200°C fan/gas 7. Scrub the sweet potato, then slice into chunky wedges and put in a bowl. Sprinkle over the polenta, dried thyme and 1 tsp oil, then toss really well to coat evenly – this is important to ensure the crispiest wedges. Spread out on a tray (they shouldn’t be touching) and cook in the oven for 25 minutes, turning halfway.
To cook the steaks, season heavily with salt and pepper, then place a large, heavy frying pan over a high heat. Once smoking hot, add a dash of oil, then the steaks and cook for 2-3 minutes on each side, depending on the thickness of the steaks. Transfer to a plate and leave to rest in a warm place (or under foil) for 4 minutes before slicing.
While the steaks rest, gently heat the bearnaise sauce with the sriracha stirred through it. Using the same pan the steaks were cooked in, add a dash more oil and carefully crack the eggs in. Fry until cooked to your liking.
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FAQs

You can, here’s how. Cook wedges at 180C for 6 minutes, then turn them. Then, turn up the heat to 200C and add the steak. Cook for another 6 minutes, flipping the steak halfway through.

Nutrition

674kcals Calories
28g (11g saturated) Fat
54g Protein
48g (25g sugars) Carbs
5.4g Fibre
1g Salt

Quick wins & tips

A light dusting of polenta helps crisp up sweet potato when it’s in the oven. It’s not essential but it’s a good trick if your wedges tend to come out limp and a bit drab.

Next time: You can always add some seasonal greens on the side; just wilt them lightly after frying the eggs in the same pan.