Beef sirloin with char-grilled sweet potato
4 sirloin steaks
1 large sweet potato, thinly sliced
1 tbsp ground cumin
1 tbsp olive oil
tomato chutney or relish, and a green salad to serve
- Brush each sirloin steak lightly with oil. Season with salt and pepper. Combine the sliced sweet potato with cumin and oil. Preheat the char-grill pan to moderately-hot, add the sweet potato, and cook each side for a few minutes until tender. Remove sweet potato and set aside.
- Reheat the char-grill pan to hot before adding the meat. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving. Place sweet potatoes on the serving plates, top with steak and spoon on a little tomato relish, serve with a green salad.
- Instead of oiling the char-grill pan it is better to oil the meat. Either brush it lightly or rub a little oil into the steaks.
- You can also barbecue the steaks and sweet potato for this recipe, use either the char-grill plate or flat-plate.
- Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.