Steak with Vietnamese dressing and sweet potato wedges

Name: Steak with Vietnamese dressing and sweet potato wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 large sweet potatoes, cut into wedges; Pinch of dried chilli flakes; 2 tbsp. sunflower oil; 1/2-1 green chilli, deseeded and finely chopped; Large handful of fresh mint, chopped; Large handful of fresh coriander, chopped; 2 tbsp. fish sauce; Juice of 1 lime; 2 tsp. soft brown sugar; 4 x 300 g (11oz) rump steaks, fat trimmed

This feisty dressing is wonderful drizzled over any cooked meats or fish.

By The GH Kitchen TeamPublished: 11 September 2011

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Ingredients

4 large sweet potatoes, cut into wedges
Pinch of dried chilli flakes
2 Tbsp. sunflower oil
1/2-1 green chilli, deseeded and finely chopped
Large handful of fresh mint, chopped
Large handful of fresh coriander, chopped
2 Tbsp. fish sauce
Juice of 1 lime
2 tsp. soft brown sugar
4 x 300 g (11oz) rump steaks, fat trimmed

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put the sweet potatoes, dried chilli flakes and half the oil on a large baking sheet and toss to coat. Cook for 40min or until golden and tender.
2. Step 2
  Meanwhile, in a medium bowl, combine the fresh chilli, mint, coriander, fish sauce, lime juice and sugar and set aside.
3. Step 3
  About 15min before the sweet potatoes are due to be cooked, pat the steaks dry with kitchen paper. Heat a griddle pan over a high heat. Brush the steaks with the remaining oil, then griddle for 5-6min for medium meat, turning once (cook for longer or shorter if you prefer). Transfer the steaks to a board, cover with foil and leave to rest for 5min.
4. Step 4
  Drizzle a little dressing over the steaks and serve with the sweet potato wedges and remaining dressing on the side.

Per Serving:

Calories: 616
Total carbs: 47 g
Sugars: 14 g
Total fat: 18 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time