If you’ve followed this blog and my social channels for any amount of time, you’ll likely have noticed that meat doesn’t feature all too often.
I’m certainly a plant kind of girl.*
*Who eats meat.
Because this is what I love and what helps me thrive, I literally dream of plants and all their incredibly diverse ways. However this is also not a nutritional recommendation for you. We each differ in what suits us best and seeing as red meat specifically can create quite the debate, you can read more about the what, why and how of red meat here.
This recipe however, is one of the simplest ways I know to include red meat in an easy and delicious way. It’s also a winning winter recipe that provides warmth and nourishment thanks to the sweet potato and white bean mash – a great recipe all on its own!
In fact, this recipe is almost like 3 recipes so you’ll end up with extra salsa verde to use throughout the week on your favourite proteins and you could also make more steak and/or mash to enjoy as leftovers and lightning fast meals. The high fibre content found in this mash is what keeps you satisfied for longer, whilst also supporting good digestion. The salsa verde is loaded with antioxidants and then you’ve got bio-available iron, vitamins, minerals and protein in the steak.
For more on red meat nutrition, head here.
- 1 garlic clove
- 2 big handfuls flat-leaf parsley
- ½ bunch fresh basil
- 1 handful fresh mint
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1-2 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1 medium sweet potato
- ¼ cup white cannellini beans
- Thumb unsalted butter, room temperature
- 2 tablespoons milk
- Salt and pepper, to taste
- 1 tablespoon olive oil, to cook
- 200g quality sirloin steak, room temperature
- Salt and pepper
- To make the salsa verde, first peel and crush the garlic
- Pick the herb leaves and chop together finely on a large board with the garlic and capers
- Place everything into a mixing bowl, add the mustard and vinegar
- Slowly stir in the oil until you achieve the right consistency
- Balance to taste with salt and pepper
- For the mash, wash the sweet potato well and chop into smaller pieces
- Heat a medium saucepan of water over med-high heat on the stove
- Once boiling, add sweet potato and cook for 15 minutes or until soft
- Remove, drain and add to a mixing bowl
- Use a fork, masher or food processor to mash the sweet potato
- Add remaining ingredients and combine until smooth and creamy
- For the steak, bring a grill or frypan to med-high heat on the stove
- Add oil
- Season the steak on both sides and rub well
- Once oil is hot, add the steak and cook 4 minutes a side (medium)
- Remove from heat, cover to keep warm and allow to rest for 4 minutes
- Slice once rested
- Assemble the plate with mash, add steak and salsa verde to top