STEAK WITH SWEET POTATO WEDGES & SLAW

ingredients | serves 2 | time 30 mins

2 sweet potatoes, washed and cut into 6-8 wedges • 3 tbsp oil • ¼ x 300g pack fennel bulb, trimmed • 5 tbsp low fat lemon, chilli & coriander yogurt dressing • 2 Granny Smith apples • 2 trimmed salad onions, finely sliced • 3 tbsp Waitrose 1 Greek Natural Strained Yogurt • 2 x 200g packs essential British Beef Sirloin Steak

step 1

Preheat the oven to 220°C, gas mark 7. Toss the wedges with 2 tbsp oil, season and place in a single layer on a baking sheet. Bake in the oven for 20 minutes without turning. Meanwhile, finely slice the fennel (reserving any fronds) and place in a bowl with 3 tbsp dressing and a pinch of salt. Scrunch together with your hands to soften them slightly

step 2

Quarter and core the apples and coarsely grate (or finely shred with a sharp knife), and add to the bowl with the fennel. Next, add the salad onions and yogurt and mix it all together well. Brush the steaks with the remaining oil and season well, fry for 1-2 minutes on each side for rare, or 3-4 minutes on each side for medium, add the remaining 2 tbsp dressing to the pan, remove from the heat and allow the steaks to rest for 1-2 minutes

step 3

Slice the steak and serve with the fennel slaw. Drizzle over any cooking juices and scatter with the reserved fennel fronds, sea salt and coarsely ground black pepper

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