Peri-Honey Steak with Sweet Potato Mash and Charred Corn & Courgette Salad

Ingredients

• 250 g sweet potato (whole)
• salt (to taste, for seasoning the mash)
• bavette steak (quantity not stated; pat dry)
• 0.75 tsp smoked paprika (½ tsp for the steak rub and ¼ tsp for the dressing)
• garlic granules (½ tsp for the steak rub; a pinch for the dressing)
• 0.5 tsp onion granules
• 0.25 tsp ground cumin
• black pepper (to taste, both for the steak rub and dressing)
• 3.5 tbsp Nando’s Peri-Honey Marinade (2 tbsp for the steak marinade, plus 1 tbsp for the dressing and ½ tbsp each for glazing the steak while cooking and after transferring it to a board; use another flavour if desired)
• 1 tbsp Greek yoghurt
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 0.5 tsp Dijon mustard
• water (a splash, if needed to loosen the dressing)
• 1 corn on the cob
• 0.5 courgette (sliced)
• rocket (a large handful)
• pickled onions (amount not stated)
• fresh coriander (a small handful, roughly chopped)
• 1 tbsp sunflower seeds
• 20 g feta (crumbled; most goes into the salad, with the remainder to finish)

Steps

1. 1

   Preheat the oven to 200°C fan. Pierce the whole sweet potato several times with a fork.

2. 2

   Roast the sweet potato for about 50 minutes, or until completely soft.

3. 3

   Scoop the cooked sweet potato flesh into a bowl and mash until smooth. Season to taste with salt.

4. 4

   Pat the steak dry. Mix the smoked paprika, garlic granules, onion granules, ground cumin and black pepper, then rub the mixture all over the steak.

5. 5

   Coat the steak evenly with 2 tbsp of the Peri-Honey Marinade. Leave to marinate for at least 10 minutes, or overnight if you have time.

6. 6

   Whisk the Greek yoghurt, mayonnaise, 1 tsp Peri-Honey Marinade, lemon juice, Dijon mustard, ¼ tsp smoked paprika, a pinch of garlic granules and black pepper until smooth. Add a splash of water if needed to loosen the dressing.

7. 7

   Heat a frying pan over high heat until smoking hot.

8. 8

   Cook the steak for 2–3 minutes per side for medium-rare, depending on its thickness.

9. 9

   During the final minute of cooking, brush the steak with ½ tbsp of the remaining Peri-Honey Marinade, turning it once so the glaze becomes sticky and caramelised.

10. 10

    Transfer the steak to a board, brush it with the remaining ½ tbsp Peri-Honey Marinade, and leave it to rest for 5–10 minutes.

11. 11

    Using the same pan over high heat, cook the corn on the cob and sliced courgette, turning occasionally until nicely charred and coated in the flavour left in the pan.

12. 12

    Let the vegetables cool slightly, then slice the kernels from the corn.

13. 13

    In a large bowl, combine the rocket, charred corn, charred courgette, pickled onions, chopped coriander, sunflower seeds and most of the crumbled feta.

14. 14

    Pour the dressing over the salad and toss until evenly coated. Finish with the remaining feta.

15. 15

    Slice the steak against the grain. Serve it with the sweet potato mash and charred corn salad, finishing with any resting juices from the board.

Notes

The steak quantity is not specified in the source. The description gives a stated nutrition figure of 53 g protein and 778 calories per serving. Marinating overnight is optional; the source does not specify the amount of pickled onions or the quantities for handfuls of rocket and coriander.

Nutrition per serving

• main
• high-protein
• steak
• sweet potato
• salad
• pan-seared
• gluten-free
• one-serving