Steak and Chipotle Sauce

Ingredients

Ingredient	Amount	Unit
Diced Sweet Potato	600	grams
Red Pepper	2	unit(s)
Echalion Shallot	2	unit(s)
Coriander	2	bunch(es)
Rump Bistro Steak	4	unit(s)
Chipotle Paste	1	sachet
Water	100	milliliter(s)
Chicken Stock Pot	1	pot(s)
Crème Fraîche	2	pot(s)

Instructions

Step 1

Instruction

Spread out the diced sweet potato on a large baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and roast on the top shelf of the oven for 18-20 mins, turn half way.

Step 2

Instruction

Meanwhile, halve the red pepper, remove and discard the core. Slice the pepper into thin slices. Pop the pepper on the tray with the sweet potato. Toss the veggies together and return to the oven for the remaining cooking time.

Step 3

Instruction

Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the coriander (stalks and all).

Step 4

Instruction

Heat a splash of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the pan is hot, carefully lay in the steaks and cook, 2-3 mins on each side. Tip: Cook for 2 mins more on each side for a more well cooked steak. Remove to a board, cover with foil and rest. Tip: Don't wash your pan, we'll use it to make the sauce.

Step 5

Instruction

Return the pan to medium heat with a splash of oil and add the shallot. Cook, stirring, until just soft, 2 mins. Stir in the chipotle paste then add the water (see ingredients for amount) and stock pot. Stir to dissolve the stock. Bring to a boil then simmer for a minute.

Step 6

Instruction

Stir the creme fraiche into the sauce, and heat until piping hot. Slice the steak into five strips. Serve the roasted veg on plates topped with the steak and a spoonful of chipotle sauce. -Scatter on the coriander. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1058	kcal
Protein	60	g

Allergens

Milk