Balsamic Glazed Steak with Sweet Potatoes and Cherry Tomatoes
- 500ml of Water
- 150g of Sweet Potato (diced)
- 2 Spring Onion
- 50g of Feta Cheese (omit from 30 day lean)
- 1 tbsp of Cr̬me Fraiche (omit from 30 day lean)
- 10ml of Virgin Olive Oil
- 1 Rump Steak
- Pinch of Black Pepper
- 4 Cherry Tomatoes
- 10ml of Balsamic Vinegar
- Pinch of Chilli Flakes
- Boil the water in a large pan, add the diced sweet potato and cook for 10 minutes. Remove the pan from the heat, drain the sweet potatoes and set aside for a couple of minutes, then mash in the pan. .
Finely slice the spring onions and crumble the feta, then stir into the sweet potato mash, along with the cr̬me fraiche.
Add the olive oil to a frying pan over a high heat.
Season the steak with pepper, place in the frying pan and cook for 3 minutes each side for medium-rare, or 4 minutes each side medium.
Once the steak is cooked, take the frying pan off the heat, remove the steak and place on a plate to rest, while keeping the juices in the frying pan.
Add the cherry tomatoes to the frying pan, along with the balsamic vinegar and chilli flakes, and place back on a medium heat for 3 minutes.
Set the saucepan with the sweet potato mash over a low heat and stir through for a couple of minutes.
Spoon the mash onto a plate, place the steak on top, add the cherry tomatoes and drizzle with the juices from the frying pan.