Miso Chilli Steak with Crispy Sweet Potatoes

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 large sweet potatoes, cut into wedges
• 1 tbsp vegetable oil, plus a little extra
• 1 tbsp sesame seeds
• 1 tbsp miso paste
• juice 1 lemon
• 1 tbsp hot chilli sauce (sriracha is nice)
• 1 tbsp mirin
• 2 bavette or other lean steaks (about 200g each)
• large handful watercress leaves, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the sweet potato wedges with a little of the extra vegetable oil, spread them on a baking sheet and roast for about 25 minutes, turning once, until crisp and tender.

2. Whisk the miso paste, hot chilli sauce, mirin, lemon juice and the 1 tbsp vegetable oil in a bowl until smooth.

3. Spread the miso mixture over both steaks, cover and refrigerate while the potatoes roast.

4. Toast the sesame seeds in a dry frying pan over medium heat for 1 to 2 minutes, shaking often, until golden. Set aside.

5. Heat a little oil in a heavy frying pan over high heat. Cook the steaks 3 to 4 minutes per side until an instant-read thermometer reads at least 145°F (63°C) in the thickest part, then rest them for 3 minutes.

6. Slice the steaks against the grain. Pile with the crispy sweet potatoes and watercress, and scatter over the toasted sesame seeds to serve.