Skirt Steak And Sweet Potato Fries Food
STEAKS WITH GOULASH SAUCE & SWEET POTATO FRIES
Enjoy fillet steak with sauce for a healthy dinner that also boasts sweet potato fries, spinach and cherry tomatoes. You'll be getting all of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 240C/220C fan/gas 7 and put a wire rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil in a bowl, then scatter them over the rack and set aside until ready to cook.
- Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the potatoes in the oven and bake for 15 mins.
- While the potatoes are cooking, stir the paprika into the onions and peppers, pour in 150ml water and stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins.
- Pan-fry the steak in a hot, non-stick pan for 2-3 mins each side depending on their thickness. Rest for 5 mins. Spoon the goulash sauce onto plates and top with the beef. Serve the chips and spinach alongside.
Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
SWEET POTATO STEAK FRIES
Make and share this Sweet Potato Steak Fries recipe from Food.com.
Provided by sue in pa.
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut sweet potatoes 1/2 inch thick lenghthwise strips,place in a large bowl.
- Add oil and toss to coat,Put on a greased cookie sheet.
- Bake at 400 for 15 minutes, turn over.
- Bake another 15 minutes or until tender and golden brown.
- Sprinkle with parsley and salt.
- Substitutes;1 teaspoon dried oregano,basil or thyme leaves for fresh parsley.
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- Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
- Slice sweet potatoes crosswise into 1/4-inch-thick slices. Cut each slice into 1/4-inch-wide fries. Toss with 2 tablespoons oil in a large bowl; add paprika, cumin, salt and pepper and toss again. Divide the fries between the prepared baking sheets, spreading evenly. Bake on the upper and lower racks, stirring the fries and switching the pans halfway, until browned and tender, 25 to 28 minutes.
- When the fries are halfway done, heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Sprinkle steak with Montreal steak seasoning and cook, turning once, until browned on both sides, 2 to 4 minutes per side for medium. Let rest on a clean cutting board for 5 minutes. Slice crosswise into 1/2-inch-thick pieces and serve with the sweet potato fries and sauce, garnished with more chives, if desired.
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- Preheat oven to 450°F. Toss sweet potatoes, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet; spread in a single layer. Bake until browned and tender, about 30 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high. Season steak with remaining ¾ teaspoon salt and ½ teaspoon pepper. Cook, flipping once, until well browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
- Add spinach to skillet and cook, tossing constantly, until wilted, about 1 minute. Thinly slice steak against the grain and top with Parmesan butter. Serve with sweet potato fries and spinach.
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