Sirloin Steak & Sweet Potato Bowl

• 2 sirloin steaks
• 2 medium sweet potatoes
• Rocket leaves
• 3 tbsp olive oil
• Fresh parsley
• 2 garlic cloves
• 1 tbsp red wine vinegar
• 1 tsp chilli flakes
• Salt and pepper

1. 1

   Preheat oven to 200°C. Cube the sweet potatoes (about 2cm). Toss with 1 tbsp olive oil, salt, and chilli flakes. Spread on a tray and roast 25–30 min until golden and caramelised.

2. 2

   Take the steaks out of the fridge 10 min before cooking. Pat dry and season generously with salt and pepper.

3. 3

   Heat a heavy pan or cast iron over very high heat until smoking. Sear the steaks 2–3 min per side for medium-rare. Add a knob of butter and baste for the last minute. Rest on a board for 5 min.

4. 4

   While the steak rests, make the dressing: mince the garlic and whisk with the remaining olive oil, red wine vinegar, chopped parsley, a pinch of chilli flakes, salt, and pepper.

5. 5

   Slice the steak thinly against the grain.

6. 6

   Arrange rocket on plates. Top with sweet potato cubes and steak slices. Spoon the herb dressing over everything.