A super easy tea anyone? A tasty, fulfilling, fuss-free dinner that you’ll love? Try this! Including our key ingredient of the month, sweet potato!
300g sweet potatoes,peeled and cut into wedges
1 tbsp olive oil
½ tsp smoked paprika
2 essential Waitrose Sirloin Steaks or 1 large piece cut into 2 (about 300g)
½ x 345g jar Waitrose Arrabbiata sauce
1 bag John Hurd’s Organic Watercress
- Preheat the oven to 220°C, gas mark 7. Toss the sweet potato in the oil, paprika and seasoning. Place in a small roasting tin and cook in the oven for 20–25 minutes until golden.
- Preheat the grill. Season the steaks. Grill for 4–6 minutes for rare, 8–10 minutes for medium and 10–12 minutes for well
done, turning occasionally. Leave to rest for 5 minutes in a warm place, then slice thickly.
- Meanwhile, pour the Arrabbiata sauce over the potatoes and return them to the oven for 5 minutes. Tear off and discard the watercress stalks. Pile the leaves onto 2 serving plates, add the potatoes and top with the sliced steak.
Thanks to Waitrose for providing us with this yummy recipe. If you’re looking for more ideas, check out their recipe page.