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Beef with Onion and Sweet Potato Mash

This simple steak treatment yields a proper meal! We love the idea of a mash made of sweet and russet potatoes, plus it is finished with crème fraîche and who wouldn’t be happy about that?!? We served the steaks with a roasted garlic and yogurt sauce and have included that recipe here as well.

Beef with Onion and Sweet Potato Mash

4 rib-eye or sirloin steaks

2 tbs. olive oil
2 tbs. chopped thyme
12 oz. sweet potatoes, peeled and cut into chunks
12 oz. russet potatoes, peeled and cut into chunks
2 garlic cloves
3.5 oz crème fraîche
2 large red onions, sliced
4 tbs. balsamic vinegar

Rub the thyme and 1 tbs. oil over the steaks and leave to stand at room temperature for 30 minutes.

Put the sweet potato, potato, and garlic in a pan of water. Bring to boil, then simmer until tender, about 20 minutes. Mash, then stir in the crème fraîche and season.

Meanwhile, soften the onions in 1 tbs. of oil for 15-20 minutes over a low heat, until soft. Stir in the vinegar and set aside.

Season the steaks and cook over a high heat for 2-3 minutes per side, or until done to your liking. (You can also grill them, as we did here.) Remove from the pan, tent with foil to rest and add the onions and ¼ cup of water to the pan. Cook for a few seconds, scraping the pan with a wooden spoon. Serve spooned atop the steaks. Serve with the mash and a green veg such as steamed spinach or watercress.

Caramelized Garlic Yogurt Sauce

Caramelized Garlic Yogurt Sauce

1 large head garlic, whole and unpeeled
1 cup plain Greek yogurt
1 tsp. sea salt

Heat the oven to 425°F. Cut the top off the garlic head, just enough so that the cloves are peeking through. Place the bulb in a piece of foil and pull up the sides to seal. Bake for 45 minutes, then leave to cool.

Squeeze the garlic out of the skin into a bowl. Stir in the yogurt and salt.

 

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