Steak and chips is a classic worldwide! I find that no matter what country you are in. It sneaks onto the menu. I have done my version with a tasty organic Rump steak, roasted sweet potato fries, lightly grilled vine tomatoes and some garlic aioli.
*I learnt most recently on my current Nutrition course that I am studying for the next year or so, that it is important to leave the skins on our potatoes. The Nutrients from the potato lie within a couple of millimetres of the skin and to peel the skin would remove the goodies.
*Another tip that I learnt to make sure your fruit and veggies are clear from pesticides, if you don’t always buy organic because of its hefty price. Fill your sink with cold water and a couple of capfuls of Apple Cider Vinegar. Scrub the fruit or veg with this and it will help remove the pesticides and nasties that might be lying on the surfaces,
Really simple and a great one to whip out any evening of the week. Would be a perfect Sunday supper too.
150g Organic Rump Steak (any cut is fine, this was my choice)
1 Sweet Potato, cut into fry shapes, skins left on
Handful Vine Ripe Baby Tomatoes
3 Garlic Cloves
2 Tbsp Organic Mayonnaise
Sea Salt & Freshly Ground Pepper
- Pre-heat oven to 190c. In large baking tray either line with baking paper or not. I tend to find that sweet potatoes soften quite a lot when being roasted so I always add baking paper. Evenly lay out fries and sprinkle olive oil, sea salt and pepper. Add 2 of the garlic cloves, just smash them with a knife and pop them in. Pop in the oven for 40 minutes.
- During this time make the aioli, all you need to do is pop 2 tbsp into a small bowl and add one small crushed garlic clove with a pinch of pepper and mix.
- When you are about 5 minutes away from the potatoes being done. Heat a griddle pan. Add a dash of olive oil and then add your steak. I like mine rare to medium, so a minute or two on either side. Take off heat and add the tomatoes for a minute or so, so the skin blisters and slightly chars.
- Serve up on a board/plate with sweet potato fries stacked, aioli on the side and the steak finely sliced.