Steak with Parsnip and Sweet Potato Chips
The parsnip and sweet potato chips put a healthy spin on a popular dish.
2 people
30 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 1 bulb Garlic halved (optional)
- 1 drop Olive Oil for brushing
- 1 pinch Salt
- 2 - Sirloin Steak (250g each)
For the Parsnip and Sweet Potato Chips
-
1
tsp
Ground Cumin
-
1
tbsp
Olive Oil
-
2
-
Parsnips
cut into thin strips
-
1
tsp
SuperValu Fresh Thyme
finely chopped
-
2
-
Sweet Potatoes
cut into thin strips
Method
- Preheat the oven to 200°C.
- Toss the parsnips and sweet potatoes together in a bowl with the olive oil, cumin and a pinch of salt. Spread out in a single layer on a baking tray and cook in the oven for 15 to 30 minutes, until golden brown, turning them over halfway through. When they come out of the oven, sprinkle generously with the thyme leaves and season with extra salt and pepper to taste.
- To cook the steaks, heat a chargrill pan until it’s smoking hot. Brush the steaks on both sides with a little olive oil and season generously with salt and pepper. Cook for 2 minutes per side for rare, 3 minutes for medium rare and 4½ minutes for medium. If you like, brush the halved garlic bulb with a little oil and grill it along with the steak for extra flavour.
