A simple, satisfying meal with pan-cooked steak, oven-baked sweet potato chips and a fresh pear and leafy green salad.
Ingredients
Steak
- 2 steaks of your choice
- 1–2 tsp suitable oil
- Pinch of salt
Sweet Potato Chips
- 1 large sweet potato
- 1–2 tbsp suitable oil
- Pinch of salt
Pear & Leafy Green Salad
- 4 cups suitable lettuce or mixed leaves
- 1 ripe pear, peeled and thinly sliced
- 2 tbsp suitable oil
- 1 tbsp water
- ⅛ tsp citric acid
- 1–2 tsp maple syrup
- Pinch of salt
Method
- Prepare the sweet potato chips. Heat the oven to 200°C fan-forced. Peel the sweet potato and cut into chips.
- Place the chips on a lined baking tray. Toss with the oil and a small pinch of salt. Spread them out in a single layer.
- Bake for approximately 25–35 minutes, turning once, until tender and lightly golden.
- Prepare the salad. Wash and dry the lettuce leaves and place them in a serving bowl. Add the thinly sliced pear.
- Mix the oil, water, citric acid, maple syrup and salt together. Set aside and drizzle over the salad just before serving.
- Cook the steak. Take the steaks from the fridge shortly before cooking. Lightly coat with suitable oil and season with salt.
- Heat a frying pan over medium-high heat. Cook the steaks to your preferred doneness, turning once. As a general guide, allow around 3–4 minutes per side for medium, depending on the thickness of the steak.
- Transfer the steaks to a plate and allow them to rest for about 5 minutes.
- Toss the salad gently with the dressing.
- Serve the steak with the hot sweet potato chips and pear and leafy green salad.
Simple Serving Idea
Arrange the meal with:
steak + a generous handful of sweet potato chips + fresh pear and leafy green salad
For a food-intolerance-aware version, choose fresh, unseasoned steak and use oils and ingredients that suit your individual tolerance.
