Another week-night supper construction job – it can be done in 30 mins start to finish, so excellent if you’re hungry! Feeds 2
- 1 large sweet potato, cut into 2cm cubes
- Fajita seasoning (paprika, smoked paprika, oregano, cumin, coriander, cinnamon, garlic powder, onion powder)
- 6 padron peppers
- 2 tbsp + 1 tsp veg oil
- 120g white rice
- 400g rump steak (around 2-3cm thick)
- Ground black pepper
- 14 cherry tomatoes, cut into quarters
- Chimichurri
- Toss the sweet potato pieces with 2 tbsp veg oil, 1 tbsp fajaita seasoning and a pinch of salt, and tip out onto an oven tray
- Bake at 180C fan for 20 mins until soft and brown around the edges (alternatively for 15 min in the air fryer). Halfway through add the whole padron peppers and turn everything over
- Meanwhile, cook the rice (twice the salted boiling water to rice, put on a tight-fitting lid and simmer for 10 mins, then leave untouched with the lid on/heat off for another 5 mins)
- Oil the steak with 1 tsp oil, season with salt and pepper on both sides
- Get a heavy frying pan scorching hot and then sear on a high heat for 2-3 mins per side for medium doneness
- Remove to a plate to rest until everything else is cooked
- Construct your bowl – rice, sweet potato, peppers, cherry tomatoes. Slice the steak and add it, then drizzle the whole thing with chimichurri and eat up!
Sophie cooks 