Substitute the fillet steak for roasted peppers and sun-dried tomatoes
Scrub the sweet potatoes then cut into wedges, drizzle with half the oil and bake for 30 minutes at 170 degrees Celsius.
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.
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.
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.