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    Steak with sweet potato bravas

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    Steak with sweet potato bravas

    Spicy, Spanish-style potatoes. Great steak dish.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 1 bag John Hurd's Organic Watercress
    • ½ x 345g jar Waitrose Arrabbiata sauce
    • 2 essential Waitrose Sirloin Steaks or 1 large piece cut into 2 (about 300g)
    • ½ tsp smoked paprika
    • 1 tbsp olive oil
    • 300g sweet potatoes, peeled and cut into wedges


    1. Preheat the oven to 220°C, gas mark 7. Toss the sweet potato in the oil, paprika and seasoning. Place in a small roasting tin and cook in the oven for 20–25 minutes until golden.
    2. Preheat the grill. Season the steaks. Grill for 4–6 minutes for rare, 8–10 minutes for medium and 10–12 minutes for well done, turning occasionally. Leave to rest for 5 minutes in a warm place, then slice thickly.
    3. Meanwhile, pour the Arrabbiata sauce over the potatoes and return them to the oven for 5 minutes. Tear off and discard the watercress stalks. Pile the leaves onto 2 serving plates, add the potatoes and top with the sliced steak.

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    Drinks recommendation

    This is absolutely perfect with a velvety, Spanish, full flavoured red, such as the Torres Ibéricos Crianza, Rioja, Spain.


    Average user rating

    4 stars