Chipotle Steak and Sweet Potato Salad
By OcadoLife
Published on 10 May 2022
Easy to throw together and big on flavour, this Chipotle Steak and Sweet Potato Salad layers sweetness and saltiness in one satisfying plate. Using microwaveable quinoa speeds things up and the steaks take just minutes to fry. Or you could barbecue the steak for an extra layer of smoky deliciousness that works well with the chipotle paste’s smoked-chilli heat.Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 3 large sweet potatoes (approx. 900g), skin on, cut into 2.5cm chunks
- 3 tbsp of olive oil
- 1 tsp of cumin seeds
- 1 pinch of of chilli flakes
- 2 rump steaks
- 1 tbsp of chipotle paste
- 1 lime, zested and juiced
- 1 pouch ready-to-eat red and white quinoa, microwaved
- 30 g of fresh coriander, chopped
- 5 salad onions, chopped
- 1 tin of sweetcorn, drained
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the sweet potatoes with 1tbsp of the oil, the cumin, chilli and some salt. Roast for 20-25 mins, or until cooked. Set aside.Step 2
Meanwhile, coat the steaks in chipotle paste and set aside at room temperature.Step 3
Stir the lime zest and juice into the sweet potato along with 1tbsp of the oil, the warm quinoa and coriander. Set aside.Step 4
Heat the remaining 1tbsp oil in a large frying pan over a high heat. Add the salad onions and sweetcorn and fry until crisp at the edges; toss into the sweet potato.Step 5
Return the frying pan to the heat; when it’s smoking hot, add the steaks and fry for 2 mins each side for medium-rare, or until they’re cooked to your liking. Remove the steaks from the pan and rest for 2 mins. Return the empty pan to the heat with 1tbsp water and stir to loosen any caramelised bits; set aside.Step 6
To serve, transfer the sweet potato mix to plates. Slice the steaks, pile on top and drizzle with pan juices. Chill leftovers; best eaten within 24 hrs. Don’t reheat.