Flat iron steak with sweet potato fries

 


INGREDIENTS:

  • 1 flat iron steak 

  • 2 large sweet potatoes  

  • 1 bunch parsley  

  • 1 red bull horn chilli  

  • 1 tsp chilli flakes  

  • 2 Tbsp dry oregano  

  • 3 Tbsp corn flour  

  • 2 Tbsp water  

  • ¾ cup olive oil  

  • 2 Tbsp red wine vinegar  

  • S+P

     

METHOD:

  1. Pre- heat oven to 220º 

  2. Peel the sweet potatoes and cut them in to shoe string size chips. Place them in a bowl and rinse  2-3 times until water runs clear, removing the starch. Dry the chips using a salad spinner or pat dry with some roller towel.

  3. In a separate mixing bowl, mix together the corn flour and water until a thick buttery paste forms, then place the sweet potato chips and toss well until evenly covered. 

  4. In 2-3 large baking trays lined with baking paper, spread the chips into the trays without overlapping. Spray chips with olive oil and place in the oven for approx. 45 mins until crispy, making sure you turn them half way. 

  5. Meanwhile, prepare your chimichurri by finely chopping the parsley and finely dicing red bull horn chilli. Place into a bowl together with olive oil, oregano, chilli flakes, Salt and Pepper, and the vinegar. Mix well and set aside. 

  6. Season the steaks with S & P and a drizzle of olive oil. In a hot pan or grill, place the steaks and cook for approx. 3 mins on each side until golden brown. Turn off and let meat rest for ten mins. Once rested, finely slice against the grain, serve with chimichurri and sweet potato chips.