Steak with Zesty Salsa
with sweet potato wedges & rainbow slaw
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
½ piece
Garlic
5 g
Fresh mint & chives
2.5 g
Fresh flat leaf parsley
(May be present Celery)
5 g
Capers
⅓ piece
Lemon
225 g
Sweet potato
100 g
Rainbow slaw mix
1 piece
Romano pepper
½ sachet(s)
Mexican-style spices
Not included in your delivery
1 teaspoon
White wine vinegar
2.5 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1 tablespoon
Water for the sauce
2.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature (see Tip). In a deep frying pan, boil enough water for the sweet potatoes and add a pinch of salt. Wash or peel the sweet potatoes and cut them into wedges. Parboil the wedges for 10 minutes, covered, then drain and set aside. Meanwhile, cut the Romano pepper into thin rings.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.
Finely chop the parsley, chives and mint. Crush or mince the garlic and finely chop a teaspoon of capers per person. Zest and juice the lemon. In a bowl, combine the fresh herbs with the garlic and capers, along with (per person) 2 tbsp extra virgin olive oil and 1 tbsp lemon juice. Season to taste with salt and pepper.
Heat a drizzle of olive oil in the same deep frying pan over medium-high heat. Fry the sweet potato wedges with the Romano pepper and two thirds of the Mexican-style spices* for 5 - 8 minutes. Toss well and season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Meanwhile, in a salad bowl combine the white wine vinegar with (per person) 0.5 tsp lemon zest, 0.5 tbsp extra virgin olive oil and 1 tbsp mayonnaise. Add the slaw mix and toss well to combine, then season to taste with salt and pepper. In a small bowl, combine the rest of the mayonnaise and Mexican-style spices with the water (see pantry for amount).
Melt the butter in a frying pan over high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan and allow to rest under aluminium foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
Serve the sweet potato wedges and Romano pepper on plates, then drizzle with the mayonnaise sauce. Slice the steak against the grain and serve with the vegetables. Top the steak with the salsa and serve the slaw alongside.