Steak Loaded Sweet Potato
A baked sweet potato loaded with tomato salad, lemon herb yogurt, avocado and juicy sliced steak.
- Time
- 60 min
- Servings
- 2
- Effort
- Medium
Ingredients
For 2 servings
For the steak
- 2 Steaks of your choice, about 200 g each
- 1 tbsp Olive oil
- Salt and black pepper
For the sweet potato
- 2 Large sweet potatoes
- 1 Avocado
- 2 Spring onions, sliced
For the lemon herb yogurt sauce
- 150 g Greek yogurt
- 1 tbsp Fresh lemon juice
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Fresh chives, chopped
- Salt and black pepper
For the tomato & red onion salad
- 200 g Cherry tomatoes
- ½ Red onion
- 1 tbsp Extra virgin olive oil
- 1 tsp Balsamic vinegar
- Salt and black pepper
Method
-
Heat the oven to 200 °C (400 °F). Wash the sweet potatoes, prick them all over with a fork and bake them on a lined tray for 45–60 minutes, until a knife slides in without resistance.
-
Take the steaks out of the fridge about 30 minutes before cooking and pat them dry with kitchen paper.
-
For the salad, quarter the cherry tomatoes and finely dice the red onion. Mix with the olive oil and balsamic vinegar and season with salt and pepper.
-
For the sauce, stir the Greek yogurt with the lemon juice, parsley and chives and season with salt and pepper.
-
Heat a pan over high heat until it is very hot. Rub the steaks with olive oil, season with salt and sear for 2–3 minutes per side for medium-rare (for a steak about 2.5 cm thick). Let them rest on a board for 5 minutes, season with pepper and slice thinly against the grain.
-
Cut the sweet potatoes open lengthwise, fluff up the inside with a fork and season with a pinch of salt.
-
Load them with the tomato and red onion salad, the lemon herb yogurt sauce and sliced avocado, top with the steak and finish with fresh spring onions. Enjoy!
