Roast Sweet Potato Medley with Rib-Eye Steak

Ingredients

Scaled for your household (4 portions) · original serves 4

• Gold sweet potato400 g
• Purple sweet potato400 g
• White sweet potato400 g
• Olive oil3 tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 3 tablespoons olive oil, plus extra for steaks
  • Extra olive oil for steaks from ingredient list
• Thyme sprigs½ bunch
• Beef rib-eye steaks4
• Mustardto taste
  Source does not specify an amount; no quantity invented.
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Divide the chopped sweet potatoes between two lined trays. Toss with the measured oil, thyme and seasoning; roast for 35–40 minutes.

2. 2

   Coat steaks with extra oil and season. Sear in an ovenproof pan over medium-high heat for 2–3 minutes per side. Transfer to the oven for about 5 minutes, or to your preferred doneness. Rest for 5 minutes.

3. 3

   Serve steaks with the sweet potato medley and mustard.