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    Steak with sweet potato chips and roast pepper jam

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    Steak with sweet potato chips and roast pepper jam

    Try this sweet and sour jam with other meats too.

    • Gluten Free
    • Preparation time: 10 minutes, plus resting
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus resting

    Serves: 2


    2 essential Waitrose sweet potatoes, cut into wedges
    2½ tbsp olive oil
    1 tsp sweet smoked paprika
    2 echalion shallots, thinly sliced
    1 garlic clove, finely sliced
    2 piquillo or roasted red peppers, drained and thinly sliced
    1 tsp small capers, drained and rinsed
    2 tbsp sherry vinegar
    1 tbsp light brown soft sugar
    2 essential Waitrose British beef rump steaks (about 125g each), trimmed of excess fat


    1. Preheat the oven to 220˚C, gas mark 7. On a large baking tray (or 2 smaller ones), toss the sweet potatoes with 1 tbsp olive oil and ½ tsp paprika; season. Spread in an even layer and roast for 30 minutes, turning halfway through, until crisp.

    2. Meanwhile, heat 1 tbsp oil in a frying pan. Add the shallots and garlic, then cook over a medium heat until soft and starting to caramelise– about 8 minutes. Add the peppers, capers, vinegar and sugar. Season and simmer for 2-3 minutes, until the vinegar has reduced and it becomes jam-like. Take off the heat; set aside.

    3. Put a griddle pan over a high heat (or use a hot barbecue). Rub the steaks with the remaining ½tbsp oil and ½ tsp paprika; season. Cook for about 3-4 minutes on each side for medium-rare, or until cooked to your liking; take off the heat and rest under foil for 10 minutes. Serve with the crispy potatoes and pepper jam.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


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