Eye fillet with warm sweet potato and spinach salad
A great steak can be the perfect centrepiece to a delicious and healthy meal, but serving a choice cut of meat with rich sauces and greasy chips can easily push you into dangerous territory. If you just can't have steak without potatoes, skip the oily fries and butter-laden jacket potatoes and try this warm sweet potato salad instead.
Steak makeover: Eye fillet with warm sweet potato and spinach salad. Photo: William Meppem
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1 large sweet potato, peeled and cut into 2cm cubes
1 red onion, peeled and cut into wedges
2 cups (about 75g) baby spinach leaves
1/4 cup parsley leaves
2 x 150g eye fillet steaks
salt and pepper, to season
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
pinch of salt
1. Heat oven to 220C (200C fan-forced).
2. Whisk the dressing ingredients together in a bowl and toss the sweet potato and onion in the dressing to coat.
3. Transfer sweet potatoes and onions to a roasting dish, scatter with salt and roast for 45 minutes, tossing the dish halfway through cooking.
4. When soft, remove from oven and toss the spinach in the pan, allowing the spinach to wilt and coat in the warm dressing.
5. Season the steak well with salt, drizzle with a little oil and cook on a frypan or grill pan to your liking. Rest the steak well.
6. To serve, scatter the warm sweet potato salad with the parsley, a little salt and plenty of black pepper. Serve with the rested sliced steak.