Chargrilled Steak with Sweet Potato Mash, Peas and Red Wine Sauce

Pan-seared rump steak served with creamy sweet potato mash, garden peas, and a tangy honey-red wine vinegar reduction sauce.

Beef Main Course High Protein Steak Sweet Potato

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

58.5g

per serving

58.5 g total

Fat

65.2g

per serving

65.2 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Red Wine Vinegar

for the sauce

Dairy

Butter

for the mash

tbsp

Butter

for the sauce

Liquids

110

Beef Stock

Meat

140

Rump Steak

NutsSeeds

tbsp

Parsley

chopped

tbsp

Chive

chopped

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tsp

Oil

to drizzle

Other

tbsp

Honey

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Sweet Potato

peeled and chopped into small cubes

Pea

Method

Stir in parsley and chives, then mash ingredients until smooth and keep warm.

Combine vinegar, 2 tablespoons of butter, honey, and beef stock in a saucepan and bring to a boil.

Reduce heat to a simmer and let the sauce thicken for 5 minutes before adding the peas.

Season the steak with salt and pepper.

Cook the steak on a high-heat griddle pan for 4 minutes per side.

Serve the steak with the sweet potato mash and drizzle with the reduced sauce.

Add the onion and sweet potato, cover, and cook for ten minutes until soft.

Melt 30g of butter in a saucepan.