Give the pub a miss! This easy steak and chips dinner is a real winner – it’s simple to prepare and costs just a fraction of the price.
4 medium sweet potatoes, peeled, cut into wedges
1 Tbsp dukkah
4 beef porterhouse steaks, trimmed of excess fat
2 cups baby rocket leaves
balsamic glaze, to serve (optional)
- Preheat oven to 180°C (160°C fan forced). Arrange sweet potato wedges in a single layer on a baking tray. Spray with olive oil spray. Bake for 25 minutes.
- Remove from the oven and sprinkle with half the Dukkah mix. Turn the wedges and sprinkle the other side. Cook a further 10-15 minutes or until golden brown and tender.
- Meanwhile, spray steaks with olive oil and season with salt and pepper. Preheat a chargrill pan or frying pan. Sear steaks for 2-3 minutes each side, or until done to your preference. Remove from the grill and stand for 3 minutes. Slice steak.
- To serve, divide the rocket between plates and top with sweet potato wedges and steak slices. Drizzle with balsamic glaze and season with pepper before serving.