Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Estimated cost per serve is 5.98 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons pickled jalapenos (to serve)
- 700grams small gold sweet potatoes, unpeeled, scrubbed
- 400grams corn kernels, rinsed, drained
- 1/3 cup lime juice
- 2teaspoons mild paprika
- 700grams beef rump steak
- 1/4 cup olive oil
- 1tablespoons brown sugar
- 200grams solanato tomatoes, halved
Nutrition per serving
1800kJ / 432Cal
1800 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
28.3grams
Fat
21.7grams
Carbs
28.5grams
Sugars
12.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place sweet potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until tender. Drain, rinse under cold water, then drain again. Cut into wedges. Place in a large bowl and set aside.
Step 2 of 5
Meanwhile, combine sugar, paprika, 2 tbs lime juice and 1 tbs oil. Rub mixture into steak. Season steak with salt and pepper.
Step 3 of 5
Heat a large chargrill pan over high heat. Drizzle 1 tbs oil over sweet potato wedges. Season with salt and pepper. Toss to coat. Cook, turning often, for 5-7 minutes or until golden and charred. Return to bowl.
Step 4 of 5
Cook steak on same pan for 3 minutes on each side or until cooked to your liking. Cover with foil and rest for 3 minutes before slicing thinly.
Step 5 of 5
Meanwhile, add corn, tomato, remaining lime juice and oil to sweet potato wedges. Toss gently to combine. Serve with steak and jalapeños.
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