This is one heck of a meal, packed with flavours! When you’re selecting your steaks try and look out for ones with an even marbling of fat and a rich red colour. The steaks and prawns are perfect for the BBQ if you want to cook outdoors.
Main ingredients: (serves 2-3)
2 rib eye steaks
6-8 large prawns
3 medium sweet potatoes, sliced into thin chips
1 tbsp of canola oil
2 tsp of italian seasoning
3 large handfuls of mixed garden salad leaves
- Preheat the oven to 210°C/410°F/Gas mark 6. Toss the sweet potato chips in a large roasting tin, with the oil and seasoning. Pop the roasting tin in the oven for 35-40 mins making sure to toss them half way through, until they are slightly charred on the edges.
- Have the chimichurri sauce ready. Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce allow to sit to marinate for anything from a couple of minutes to overnight.
- Heat a large griddle pan over a high heat and cook the steaks for 2–3 minutes either side for medium and a little longer if you prefer a more well-done steak. Remove from the heat and allow to rest on a plate under some tinfoil.
- Add the prawns to the griddle pan and cook for about 2 minutes either side. Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.