Delicious and attractive meal that could dazzle guests at your next dinner party!


500g Sweet Potatoes, peeled and thinly sliced
Olive Oil Spray
350g Cherry Vine Tomatoes
500g Lean Rump Steak, trimmed
350g Green Beans

25g Bunch Fresh Flat Leaf Parsley, Coarsley Chopped
1 Garlic Clove
1/4-1/2 Tsp Chilli Flakes or 1 Small Fresh Chilli
2 Tbsp Red Wine Vinegar
2 Tbsp Extra Virgin Olive Oil

Make It….

Heat Oven to 200C
Line 2 Large Baking trays with greaseproof paper
Add sweet potato slices to one tray, spray with olive oil, bake for 20-25 mins until crisp at edges
Add tomatoes for last 10 mins of cooking time until skins blistered
Heat a non stick pan, spray with olive oil
Cook steaks for 3-4 mins each side
Transfer to plate, cover in foil and leave to rest for 5 mins
Meanwhile steam green beans
Make Chimichurri Sauce by blitzing parsley, garlic, chilli & vinegar in food processor until finely chopped
Add olive oil and mix through
Slice Steaks and drizzle with Chimichurri Sauce.
Serve with sweet potato chips, tomatoes and green beans