Rump steak with green chilli sauce, roasted sweet potato & apples
Prep + Cook time 55 minutes
Serves 6
2 long green chillies
1 small clove garlic, crushed
½ cup firmly packed flat-leaf parsley leaves, chopped finely
½ cup (60g) pecans, roasted
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil, plus 1 tablespoon extra
600g (1¼lb) small orange sweet potatoes, quartered lengthways
6 kids-size mini red apples (600g), halved
2 x 400g (12½oz) beef rump steaks, at room temperature
olive oil cooking spray
220g (7oz) baby rocket (arugula)
Preheat oven to 200°C/400°F. Oil a large oven tray; line with baking paper.
Remove seeds from 1 chilli; finely chop both chillies. Place chilli in a small bowl with garlic, parsley, pecans, lemon rind, lemon juice and olive oil; stir to combine. Season to taste.
Place sweet potatoes and apples on lined tray; drizzle with the extra oil, season well. Spread into a single layer. Roast for 30 minutes or until tender.
Heat a large non-stick frying pan over high heat. Spray steaks with oil. Reduce heat to medium-high; cook steaks for 2½ minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, spread with 2 tablespoons of the green chilli sauce; rest steaks, loosely covered with foil, for 10 minutes.
Serve thinly sliced steaks with roasted sweet potato and apples, rocket and remaining green chilli sauce.
The Doctor says: The people of Okinawa in Japan have a life expectancy among the highest in the world. Their diet traditionally includes a lot of sweet potato.
The dietitian says: A common but often overlooked cause for fatigue is low vitamin B12 levels. It is found only bound to protein in animal foods like beef.
Source: Everyday Food As Medicine By Dr Kerryn Phelps and Jaime Rose Chambers