- Step 1: Scrub the sweet potatoes then cut into wedges, drizzle with half the oil and bake for 30 minutes at 170 degrees Celsius.
- Step 2: Mix the remaining oil, hot water, and Colman's Gaucho style grilled beef seasoning together, rub half on to the steak and allow to marinate for 10 minutes.
- Step 3: Cook the steak under a hot grill or in a pan 3-4 minutes on each side, until cooked to your preference. Once cooked, remove from the pan, place onto a plate and spoon over the remaining marinade. Then cover loosely with foil and allow to rest for 5 minutes.
- Step 4: Slice the steak across the grain and serve with mixed leaves and sweet potato wedges.
This recipe mix is EVU certified vegan. For a meat-free alternative, swap out the fillet steak for aubergine.
Iodised sea salt, oregano (14.8%)1, thyme (13.4%)1, smoked paprika (13.1%), garlic1, parsley1, coriander, pepper, lemon juice powder (maltodextrin, lemon juice), corn oil. May contain celery, cereals containing gluten, egg, milk, mustard and soy.
Big Night In Range